18 x 75g live Redclaw (see notes)
400g dried soba noodles
100g baby corn
100g enoki mushrooms, trimmed
1 bunch green asparagus, trimmed and sliced (see notes)
6 green onions, finely sliced on the diagonal
1 tablespoon hijiki seaweed, soaked and drained (see notes)
1 tablespoon sesame seeds, toasted (see notes)

 

Soba Dressing
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon water
1 tablespoon grape seed oil
3 teaspoons lemon juice
1 teaspoon sesame oil

Make Soba Dressing: combine all ingredients in a screw top jar and shake to mix well. Set aside.

Bring a large saucepan of salted water to the boil. Add the Redclaw (see notes) and simmer for 3-4 minutes, until the shells turn orange. Drain and set-aside until just cool enough to handle. Twist off the claws and crack open to remove the meat. Twist off and discard the head. Insert kitchen scissors into the base of the tail and cut along the centre of the underside of the shell. Carefully prise open the shell and remove the tail meat. Discard shells. Slice the tail meat in half lengthways and devein.

Bring a saucepan of salted water to the boil. Boil the soba noodles for 6-8 minutes, until just tender. Drain, refresh under cold running water and drain well.

Bring more water to the boil and blanch corn for 2 minutes. Remove with a slotted spoon to a bowl of ice water. Blanch mushrooms for 30 seconds, remove with a slotted spoon to the ice water. Blanch asparagus for 1 minute and remove with a slotted spoon to the ice water.

Drain corn, mushrooms and asparagus and dry on paper towel. Place in a large bowl with noodles, green onions, seaweed, sesame seeds and dressing and toss to combine. Divide between bowls and top with Redclaw meat.