Dashi

1. Thinly slice daikon and ginger. Pat the kombu with a damp cloth.
2. Add all things to a pot, except the katsuobushi, and bring to a simmer.
3. Remove from heat and add katsuobushi flakes, let it infuse for 6 minutes and strain through a fine masked strainer.

Takoyaki

1. Beat the eggs into the dashi, sieve the flour and bicarbonate and whisk it into a batter.
2. Add the seasalt, fried tempura batter and white soy to taste. Let the batter rest for 2 hours.
3. Fry the batter in a takoyaki pan using the rice bran oil and adding the pieces of lobster to the centre of the ball. 
4. Top with caviar, and serve with the lobster mayo, apple caramel, shiso tempura and steaming hot dashi on the side.

Cooked lobster

1. Kill the lobster by splitting the head in the cross on top of the head – this will kill the lobster instantly.
2. Bring the water to a boil, and taste with salt (it has to taste like light seawater), add the dill stems and the lemon. 
3. Put the lobster in the boiling water and cook for 4-5 minutes, depending on the size. 
4. After cooking, transfer the lobster into cold salted water and cool down. After cooling down, free the lobster from the shell and remove the colon string.

Shiso tempura

1. Make the batter by mixing all the dry ingredients and adding sparkling water until the right consistency is obtained.
2. Mix with chopsticks (the right consistency is when the batter clings to the chopsticks in a thin layer).
3. Coat the shiso leaves, and fry them in the rice oil at 160’c until crispy. Remove from oil, rest on a rack, and dust with salt.

Lobster mayonnaise

1. Whisk egg yolks with salt, vinegar and mustard, add the oil in a thin strain while whisking continuously until all the oil is absorbed.

Lobster oil

1. Crush the lobster shells and put in a pot, cover with oil, and confit at 80’c for 3 hours, then strain and cool down.

Apple caramel

1. Juice the apples, and cook the juice in a pot, until the juice starts to caramelize into a thick syrup. Cool down.