Instructions: To make vinaigrette: Add egg yolks, sambal oelek, ginger, sugar, vinegar and garlic to a blender and pulse to combine. Add the black beans and slowly add the peanut oil while processing. Season with salt and pepper. Add cilantro and pulse for 10 to 15 seconds or until cilantro is just finely chopped.

Makes 2 1/2
cups. Refrigerate leftover vinaigrette.

To make lobster: Remove lobster tails and claws from shells. Cut tail in half lengthwise and marinate in the refrigerator in 3/4 cup of Ginger Vinaigrette for 1 hour. Mix daikon, carrots and kaiware. Add a touch of salt and pepper and toss with remaining 1/4 cup vinaigrette. Reserve.

To serve, divide julienned vegetables among 6 plates. Arrange chilled lobster meat on top of vegetables.

Note: Because of the possibility of salmonella bacteria in raw eggs, FOODday home economists recommend using pasteurized eggs, available at Trader Joes.

Note: Wolfgang Pucks kitchen makes ginger vinegar by adding peeled and sliced fresh ginger to champagne vinegar, bringing it to a boil, then letting it sit off heat for several minutes to allow the ginger to infuse the vinegar.

Note: Daikon, an Asian radish, kaiware and sambal oelek are available at Asian food markets. - Courtesy Wolfgang Puck, created for the 2002 Governors Ball

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