Sashimi of Australian Southern Rocklobster Tail with Wasabi Mayonnaise and Wasabi Flying Fish Roe

Serves 10

Wasabi Mayonnaise

1 whole 61g egg, room temperature
1g spinach powder (available from good health food shops)
40g S & B brand prepared wasabi, or equivalent powder wasabi mixed with sugar and water
3g fine sea salt
2 medium limes, finely grated rind and strained juice
125ml EV olive oil
125ml vegetable oil
10g white wine vinegar

Sashimi portion and accompaniments

10 x 50g green Rocklobster tail meat
Tobiko brand wasabi flying fish roe
S & B brand prepared wasabi
Japanese seasoning soy, optional
5 limes, peeled and sliced vertically, done to order

For the mayonnaise

Put the egg, spinach powder, wasabi, salt and lime rind into a container. Using a stick mixer/stab, slowly add the oil until it is very thick and emulsified. Some vegetable oils, depending on their quality, may take a little more.
Add the limejuice and vinegar and mix well. Keep refrigerated in an airtight container.

For the sashimi

Put the weighed portion in the centre of a sheet of "go between" plastic wrap , cover with another sheet and flatten it out slightly with the palm of your hand, then using the flat side of a mallet gently flatten out the portion to your desired shape. Refrigerate in a food service box with a lid well away from the chiller fan and odorous foodstuffs.

To serve

Carefully peel back the top sheet of plastic and press the meat against the serving plate, smoothing the edges so ensure they are stuck to the plate. Carefully peel back the second sheet of plastic. Decorate the sashimi with the mayonnaise and generous amounts of the wasabi flying fish roe (15-20g - 3/4oz) and just sliced lime. Place an extra dab of wasabi on the plate and serve. We prefer this dish without soy but customers do ask for it so you might like to serve with a condiment tray with soy, dipping bowl, chop sticks and additional lime.

Tips

The gelatinous properties of green Australian Southern Rocklobster mean that it will stick together under gentle pressure, so it doesn't matter if the pieces seem a bit ragged as they will come together. We had a carpenter make us a round stamp for galettes and have him on the job to make us a square one that will fit exactly into a square form.