Lobster With Ponsu Sauce Recipe - lobster

Method

• Have the boiled lobster split in half.
• Take out the meat.
• Boil the meat in salted water (1 c. of water to 1 tsp.
• of salt) for 2 min.
• Immediately drain and shred the meat by using fingers according to the grain of the meat.
• Make a sauce of lemon juice, shoyu, mirin and ajinomoto.
• Mix the sauce gently with lobster meat.
• Clean lobster shell.
• Mix the finely minced green onions with the lobster meat and place back into the shell.
• Pile the lobster rather high and sprinkle with radish and parsley to serve.