Name: Ise Lobster Steamed in its Shell
Yield: Serves 3
Cuisine: Japan
Ingredients: 3 Ise lobster halves in the shell, 26 oz. (750 g) total; Lobster Stock: combine 5 oz. (150 g) roasted Ise lobster shells, Scant 4 cups (900 ml) water, 1¼ cups (300 ml) sake and ⅓ oz. (10 g) kombu and gently simmer over low heat until reduced by ⅔.; 9 snow peas, blanched and marinated in a mixture of about ⅓ cup (90 ml) dashi, ½ tsp. usukuchi soy sauce, and a pinch of salt.; Additional lobster stock as needed; 4 oz. (110 g) white miso; A little soy sauce; 2 tsp. juice squeezed from grated ginger; 1¼ cups (300 ml) sake; ½ cup (100 ml) Ise lobster stock (recipe below); Dashi as needed; Ginger, finely shredded

“Gusoku-ni” is the Japanese term for cooking the likes of lobster, prawns and crab in the shell. This dish is similar to bouillabaisse the lobster soup made using oven-roasted shells for a more intense flavor resembling Sauce Américaine. To serve, divide onto dishes and pour the juices over top as a sauce.

Ingredients

Ise Lobster

3 Ise lobster halves in the shell, 26 oz. (750 g) total

Asia
Japan
Sauce
Stock

Method

Clean the Ise lobster halves and tie up the legs, antennae and tails with strips of dried bamboo sheath. Place the lobster in a pan in a single layer, add the sake and stock, cover with a lid, and turn on a heat. Cook, shaking the pan to bring the liquid up over the lobster from time to time, until the flesh of the lobster becomes slightly opaque. Take out the lobster and remove from its shell.