Steamed Spiny Lobster

Marinated in soy, ginger and ponzu

Ingredients:

2 fresh spiny lobsters (1800 g/63 oz in total)

4 wooden skewers

Ponzu Sauce

40 g/1.4 oz ginger, peeled and grated

80 ml/1/3 cup Kikkoman soy sauce

40 ml/3 tablespoons+1 teaspoon sake

200 ml/3/4cup +1 tablespoon +1 teaspoon water

Lattice Net

2 cucumbers, peeled and seeded

Sesame Marinade

2 tablespoons onions, finely diced

1 tablespoon sesame oil

2 tablespoons Roma tomato, finely diced

2 tablespoons olive oil

2 tablespoons rice wine vinegar

Shadow Benni Vinaigrette

2 tablespoons shadow benni (or coriander), finely chopped

2 tablespoons olive oil

1 tablespoon garlic, finely minced

Salt and pepper

Organic Leaves

200 g/7 oz fresh organic leaves, mixed

Procedure:

1. Lay the lobsters on their back. With a sharp knife cut them in half lengthwise. Remove the stomach from the body section and the intestinal vein that runs from the stomach to the top of the tail. Rinse and clean body cavity thoroughly. Break off the pair of long, jointed antennae and the five pairs of legs and keep them.
2. Pull the meat from the tail and thread it onto a wooden skewer. Keep the tail shell and the body shell. Shred the meat from the legs and the antennaes. Blanch it in boiling, unsalted water. It will cook very fast because of the size of the meat pieces. When cooked poach the meat into ice cold water.
3. Blanch the lobster tail and body shell in boiling water for 5 minutes.
4. Ponzu sauce: Mix all ingredients together in a pot and boil them. When reduced to half, set aside to cool. This sauce can stay fresh for 1 month in the refrigerator.
5. Sesame marinade: Mix all ingredients together and pour them over the cooked, shredded meat. Put it into the refrigerator.
6. Shadow benni vinaigrette: Mix all ingredients and add salt and pepper to taste.
7. Marinate the lobster skewers in the ponzu sauce, using about 2 tablespoons per lobster tail. Place them into a steamer and cook for about 12 minutes.
8. Meanwhile make the lattice nets: Slice the cucumber and braid the slices into a net for each person.
9. Place a half body shell and tail shell on every plate. Fill the body shells with the organic leaves. Remove the lobster meat from the bamboo skewer and slice it. Place it into the lobster’s tail shells. Place one cucumber net on every plate and drizzle with the shadow Beni Vinaigrette