Ise Lobster Steamed in its Shell

Name: Ise Lobster Steamed in its Shell
Yield: Serves 3
Cuisine: Japan
Ingredients: Ginger, finely shredded; Additional lobster stock as needed; 3 Ise lobster halves in the shell, 26 oz. (750 g) total; 4 oz. (110 g) white miso; 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.; A little soy sauce; 1¼ cups (300 ml) sake; 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.; ½ cup (100 ml) Ise lobster stock (recipe below); 2 tsp. juice squeezed from grated ginger; Dashi as needed

Preparation info

Serves
3

Difficulty
Easy

Appears in

Umami

By Thomas Keller , Harold McGee , Michael Anthony , Heston Blumenthal , Alexandre Bourdas , David Kinch , Virgilio Martinez , Nobu Matsuhisa , Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

About

“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

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.

Ingredients

Ise Lobster

Method

Photos