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Lobster
Recipes
Salads
Someny Lobster Thrills
Make sauces ahead of time
Sesame Sauce
4 Tablespoons ground sesame
1 teaspoon sesame oil
4 Tablespoons sugar
4 tablespoons vinegar
4 Tablespoons Japanese soy sauce
2 cups water
Mix all ingredients well. Refrigerate.
Miso Ginger Sauce
1 inch piece fresh ginger, ground
4 Tablespoons miso paste
1 Tablespoon soy sauce
2 teaspoons sugar
3 Tablespoons Japanese rice wine (sake)
2 cups water
Mix the ingredients well in a saucepan and simmer for
a few minutes. Refrigerate.
Wasabi Sauce (makes 3 cups)
¾ cup mirin
2¼ cups premier dashi - recipe follows
¾ cup soy sauce
1 Tablespoon wasabi (Japanese green mustard)
Put the mirin in a saucepan and bring to a boil. Add
the dashi and soy sauce and simmer for 3-4 minutes.
Remove from heat and chill in refrigerator. Add the
wasabi and mix well.
Premier dashi (makes about 6 cups)
6 cups water
4 inch piece dried kelp (kombu)
3 cups bonito flakes (katsuo-bushi)
Remove dirt from the kombu with a dry cloth. Place the
kombu and water in a saucepan and cook over low heat.
Remove the kombu just before the water begins to boil.
Add Katsuo-bushi all at once when the water in the pan
comes back to the boil again, then turn off the heat.
Let stand until the flakes sink to the bottom of the
pan, then strain through cheesecloth. Dashi powder
is available at any Asian grocery store. In order to
save time and labor, I recommend the use of dashi
powder.
Prepare toppings
2 eggs, beaten
2 teaspoons sugar
1 Tablespoon vegetable oil
8 medium size shiitake mushrooms (reconstituted dried
shiitake can also be used)
1 Tablespoon soy sauce
1 Tablespoon mirin
1 Tablespoon sugar
¼ cup water
1 each 1-1½ pound lobster - cooked, meat cut into
bite-sized pieces
5 inch piece cucumber, thinly sliced diagonally and
cut into long matchsticks
4 teaspoons dried wakame seaweed, soaked in (hot)
water for a few minutes and drained and lightly
squeezed
¼ pound bean sprouts, boiled and squeezed
6-8 shiso (Japanese basil) leaves, cut into thin
strips
Mix the beaten egg and sugar together in a bowl. Heat
1 teaspoon of oil in a pan and pour one third of the
egg mixture into it. When the egg is half set, turn it
over. Repeat this to make two more thin omelets, using
fresh oil each time. When the omelets are cooled, cut
them in half and shred.
Cook the shiitake in a pan with the soy sauce, mirin,
sugar and water until the sauce is soaked into the
mushrooms.
Boil somen noodles
1 bundle of somen noodles (Japanese Angel Hair)
Bring a large pan of water to a boil. When the water
returns to the boil, put in a quick splash of cooling
off water. (It's called "Bikkuri Mizu" in Japanese
meaning "surprise water." This technique is used to
avoid overcooking.) The somen will be ready when the
water comes back to a boil. Drain, then rinse with
cold water, and drain again.
To serve
Serve the cooked noodles in individual bowls, and
place the lobster in the center of the bowl. Carefully
place the rest of prepared ingredients separately on
top of the noodles, sprinkle the cut shiso leaves.
Place 3 or 4 ice cubes in each plate. With chopsticks
or a fork, pick up the noodles and other ingredients
and dip in whichever sauce you prefer
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com