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Lobster on Lentil Salad with Soy Sauce Foam

Ingredients for 10 portions

Per portion: 317 kJ / 76 kcal

  • 1 sheet of dried kombu (10 x 10 cm)
  • ½ tsp. sugar
  • 3 tsp. instant gelatine powder
  • 30 ml Kikkoman Naturally Brewed Soy Sauce
  • 6 fresh king prawns or scampi
  • Salt
  • 120 g Beluga lentils
  • 1 shallot
  • 1/4 mango
  • 40 ml mango juice
  • 20 ml of vinegar
  • 1/2 tsp. mustard
  • 20 ml of peanut oil
  • Freshly ground pepper
  • A few cauliflower florets


Preparation time: 4h

To make the soy sauce foam place the kombu in 1.2 litres of water and leave to steep for approx. 2-3 hours. Heat up the water and kombu, removing the kombu just before it reaches boiling point. Combine 100 ml of the broth with sugar and gelatine, season with soy sauce and leave to cool. As soon as the sauce starts to thicken, puree it with a stick blender. Continue until you have a foamy result. 

Cook the prawns or scampi in salted water. Leave to cool. Remove the flesh from the shell and cut into thin slices. Cook the lentils according to the pack instructions. Peel the shallot and dice it finely. Peel the mango and cut it into cubes. 

Bring the mango juice to the boil and reduce by half. Stir in the vinegar, mustard and oil. Season the dressing with salt and pepper and combine it with the lentils, shallot and mango cubes. Wash the cauliflower florets and grate them finely. Arrange the prawns on the lentil salad with the soy sauce foam and sprinkle with cauliflower. Use chervil as a garnish if you like.