Preheat oven to 400 degrees. In a large pot, bring 3 cups of boiling water to boil. Get a dish of ice, and put some water in it. Put scallions into the pot of boiling water – blanch and take out immediately and put directly into the ice water. Remove from ice water and dry off. Keep the pot of water boiling. Put the lobster in head first, and cover. Cook lobster for 5 minutes, and remove lobster. Let cool. Remove lobster meat from tail and claws, and save the shells for future use.
1 can Coconut Milk 1 stick Unsalted Butter Salt
Meanwhile, in a sauce pan, bring 1 can coconut milk, the butter, 1 teaspoon salt to a boil. Poach the lobster claws and tail in the coconut butter mixture for 2 minutes and remove. Set aside.
1 Palate Uni Smoking Gun
Put half of the uni, piece by piece into a small dish. Cover with saran wrap. Take the tube of the smoking gun under the plastic wrap, turn the cylinder on and light the gun. Let the dish fill up with smoke, then turn it off. Let the uni smoke for 15 minutes.
Yuzu Juice Black Peppercorns 1 cup Heavy Cream
Take the remaining uni, and put on a mesh strainer. With the back of a wooden spoon, push the uni through the mesh strainer into a small bowl. Add 1 teaspoon yuzu juice, fresh ground pepper, touch of salt, to the pureed uni. Mix together. In a kitchen aid, whip the heavy cream until it has stiff peaks. Fold the uni puree into the heavy cream, and refrigerate.
Cut the lobster meat into 2 to 3 inch pieces, and wrap each piece in the blanched scallion.
Remove the uni-yuzu mousse from the refrigerator, and put a dopple on a plate. Add a piece of the lobster, then put a piece of the smoked uni on top of the lobster. Put a dopple of caviar on top of the smoked uni.