Haute dog | lobster | By Njam

4 persons | Vegetables, Shichirin, Fish and shellfish | Fish | Main dish

Prep time

This recipe was created in collaboration with Njam.

• Light a moderate amount of Binchotan charcoal, open the Shichirin vents two-thirds of the way, and allow it to reach the correct temperature. Once the Shichirin has reached the correct temperature, place the grill on top.
   
• Cut off the top and bottom of the eggplant, slice the rest into thick slices, and sprinkle generously with coarse salt.
   
• Place the red pointed pepper and the peeled shallot on the Shichirin. Cut the tomatoes into pieces and place them in aluminum foil with a clove of garlic. Add a little olive oil and place on the grill.
   
• Scrape the salt off the eggplant slices and place them back on the Shichirin together with the artichoke hearts. Allow everything to cook together.

Cook time

• Remove the skin and seeds from the bell pepper. Then cut the bell pepper into small cubes and place in a bowl. Remove the skin from the eggplant slices and finely chop the flesh. Add this to the bell pepper together with the finely chopped shallot and finely chopped artichoke hearts.
   
• Strain the tomatoes over the bowl of vegetables and squeeze out as much juice as possible using a spoon. Mix everything well and add YAKINIKU Japanese Smoked Salt and Szechuan Pepper to taste.
• Peel the lobster tails and remove the intestinal tract. Skewer them on sticks and grill them for a few minutes on the Shichirin.
   
• To make the basil mayonnaise, combine all the ingredients in a measuring cup and mix well until smooth.
   
• Cut the hot dog buns open at the top and drizzle with olive oil. Heat briefly on the Shichirin until golden brown.
   
• Fill the buns with your vegetable mix and place the grilled lobster tail on top. Finish with the basil mayonnaise and a little fresh basil.