Lobster Salad with Two Sauces

Isé Ebi no Sarada

Preparation info

  • Serves


    • Difficulty


Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

Homarus americanus, the lobsters that are native to the American North Atlantic coast, look quite different from the spiny, clawless creatures known as isé ebi that crawl along the Japanese coastline. Japanese isé ebi are incredibly expensive and contain very little, though usually sweet, meat. Their shells turn bright red as our lobsters’ do when cooked, and since red is the color of felicity in Japan, isé ebi are served at weddings and on other auspicious occas