All the opulence of the crustacean with the strategic addition of sauces to create depth of flavor: Japanese chef Wicky Priyan's Catalan-style lobster recipe.

Recipe from the book Crudo, cotto e marinato by Italian Gourmet

Photo by Manuela Vanni for Italian Gourmet

For the lobsters

4 lobsters
400 ml shoyu soy sauce
240 ml of sake
240 ml mirin

Combine all the ingredients, except the lobsters, cold in a pot.

As soon as the resulting broth comes to a boil, boil the lobsters. When they are cooked, drain them and plunge them into water and ice, then let them rest for 3 minutes. Remove the flesh from the shell using your hands and set aside.

For the sauce

15 ml lemon juice
15 ml red rice vinegar
70 ml extra-virgin olive oil
5 g white sugar

Combine all ingredients, emulsify with a whisk, and set aside.

For the vegetable catalana

1 head of endive
100 g fennel
50 g Tropea red onion
8 datterini tomatoes
4 white grapes
50 ml extra-virgin olive oil
1 basil leaf
4 fresh coriander leaves
2 parsley leaves
Maldon salt, Madagascar pepper

Slice the endive, Tropea onion and fennel, remove the seeds from the grapes and slice them. Cut the cherry tomatoes in half and saute in a pan with a drizzle of oil, season with salt and pepper, then add to the other vegetables.

Finishing and plating

Edible flowers
Maldon salt, pepper

Cut each lobster into 4 parts lengthwise, season with salt and pepper; arrange one part of the flesh on the plate and cover it with the vegetable catalan, season with sauce, arrange a new slice of flesh, again the vegetables and a layer of sauce, and so on, until the 4 parts of lobster flesh are arranged on each plate.