I never had a lobster roll until I moved to the US, but after my first taste, I knew I wanted to create my own more luxurious version. This is a very global dish -- it's inspired by a classic American dish, but aesthetically it draws from Japanese sushi culture and the spare minimalism of Swedish design. It's very versatile and seasonal: In the summer, I use thin tomato slices in place of the pears.

Lobster Rolls with Pickled Asian Pears

serves 4

For the lobster rolls:
2 Asian pears
1 cup white wine vinegar
2 teaspoons white miso
1 tablespoon mayonnaise
1/4 cup freshly squeezed lime juice
1/4 teaspoon sambal oelek or about 6 drops Tabasco sauce
1 tablespoon finely chopped fresh cilantro
1 1/2-2 cups bite-sized chunks cooked lobster (from two 1 1/2- to 2-pound lobsters)
2 medium tomatoes, peeled, seeded, and diced

For the herb salad:
1 tablespoon olive oil
Juice of 1 lime
2 sprigs fresh mint, leaves only
2 sprigs fresh cilantro, leaves only
2 sprigs fresh basil, leaves only
1-2 garlic cloves, thinly sliced
2 teaspoons caviar, preferably from California farmed sturgeon (optional)


1. To prepare the lobster rolls, using a mandoline or other vegetable slicer, cut the (unpeeled) pears into paper-thin slices: starting on one side, slice each pear lengthwise down to the core, then turn it around and slice the other half. Put the slices in a small bowl, pour the vinegar over them, and set aside to marinate for 20 minutes.

2. Combine the miso, mayonnaise, lime juice, sambal oelek, and cilantro in a medium bowl. Add the lobster and tomatoes and toss to mix.

3. Lay a piece of plastic wrap about 10 inches long on a work surface. Arrange 8 pear slices in two rows down the center of the plastic wrap, overlapping them as necessary, to make a 4x6-inch rectangle. Place a line of the lobster mixture -- about 2 tablespoons -- across the lower third of the rectangle. Using the plastic wrap to help you, roll up the pear slices around the filling as tightly as possible into a compact roll. Place on a plate, and repeat with the remaining pear slices and filling, to make a total of 4 rolls. Cover and refrigerate. (The rolls can be prepared up to 6 hours ahead. Serve chilled, or bring to cool room temperature before serving.)

4. Just before serving, prepare the herb salad. Whisk the olive oil and lime juice together in a small bowl. Stir in the herbs and garlic.

5. Using a very sharp knife, cut each roll into 2 or 3 pieces. Place on plates. Arrange the salad next to the rolls, garnish with the optional caviar, and serve.