- two 750 g (1 1/2 to 1 3/4 pounds ) live lobsters
- 10 litres (10 quarts) boiling water
- a handful of sea salt
- 20 ml (4 teaspoons) water
- 4 heaped tablespoons palm sugar
- 50 ml (3 tablespoons plus 1 teaspoon) tamarind juice
- 30 ml (2 tablespoons) light soy sauce
- 120 ml (1/2 cup) extra-virgin olive oil
- 150 g (5 ounces) fresh fine egg noodles, cooked
- 40 g (1 1/2 ounces) fresh black wood fungus (also known as wood ear mushrooms)
- 40 g (1 1/2 ounces) fresh white wood fungus (also known as white tree fungus, white jelly fungus, or snow mushroom)
- 40 g (1 1/2 ounces) enoki mushrooms
- 1 to 2 ripe mangoes, for 6 nice slices
- 6 slices breast meat from Master Stock Chicken , skin removed
- white peppercorns for grinding
- 1 continental (European) cucumber
- sea salt
- 60 ml (1/4 cup) rice-wine vinegar
- 30 ml (2 tablespoons) superfine sugar
- To make the Pickled Cucumber, slice the cucumber lengthwise on a mandolin or slice very thinly. Add the sea salt and allow to stand for 30 minutes. Wash the cucumber in water and dry with a paper towel. In a small bowl, mix the vinegar and sugar together and add to the cucumber. Set aside until ready to use.
- Drown the lobsters in fresh water, this will take about 30 minutes. Boil the water and sea salt together vigorously in a pot large enough to fit the lobsters. Add the lobsters and cook for 6 minutes. Remove from the pot and allow to cool to room temperature. Do not refresh.
- Remove the lobster tails and peel off the shell by cutting down each side and pulling away the shell. Crack the shells and remove the meat from the legs.
- To make the dressing, put the 20 ml (4 teaspoons) water and palm sugar together in a small pot and cook until the sugar has caramelised. Add the tamarind juice and soy sauce, and allow to cool to room temperature. Add the olive oil and stir vigorously.
- In a large bowl mix the noodles, black and white wood fungus, and enoki mushrooms together. Add half of the dressing and toss to coat.
- Divide the salad between 6 large plates. Place a slice of mango on each plate, top with a slice of chicken, lobster and some leg meat. Top with a slice of pickled cucumber, and grind over some pepper. Drizzle over the remaining dressing, and serve.