Lobster Sashimi ロブスターの刺身

How to make Lobster Sashimi - Use colorful vegetables such as gr een lettuce, red radish and bright orange carr ots to create a presentation that befits this dish. You can also use fr esh and dried bamboo leaves. Make sure you have plenty of ice on hand for serving.

MAKES 4 SERVINGS

Ingredients:
Ice water, for chilling
1 lobster tail
1⁄3 ounce (10 grams) dried
wakame (seaweed)
Crushed ice, for serving
2 lettuce leaves
1 lemon, halved
2 tablespoons grated radish
Red radish slices, for garnish
¼ cucumber, thinly sliced, for garnish
2 tablespoons finely chopped
scallions, for garnish
2 tablespoons ponzu (citrusbased sauce), for serving Pinch shichimi (Japanese spice mix), for serving

Method:
1. Fill a large pot with water and bring to a rolling boil. In the meantime, fill a bowl with ice water.

2. Gently place the lobster in the boiling water and cook for about 1 minute, until the lobster turns red (Fig. a).

3. Transfer the lobster directly to the ice water, and let it sit for about 2 minutes until it is completely chilled (Fig. b).

4. Run a sharp knife all around the lobster tail to separate the shell from the meat. Reserve the lobster tail for later (Fig. c).

5. Slice the lobster meat into 10 pieces and set aside.

6. Place the wakame in a small bowl and add hot water to cover. Let the wakame sit for about 15 minutes, until soft, then transfer to a bowl of cold water to chill. Squeeze gently to remove excess water and set aside.

7. Fill a large serving bowl with plenty of ice and arrange the lettuce, wakame and lemon halves on top. Add the lobster tail and sliced lobster meat, and then garnish with the grated radish, sliced radish, cucumber and scallions.

8. In a small bowl, combine the ponzu and shichimi. Serve alongside the lobster, for dipping.

Lobster Sashimi ロブスターの刺身