"parrotheada1a" wrote in message
ups.com...
On Jun 29, 6:53 pm, "Musashi" wrote:


Yes, the indigenous "lobster" in Japan is the Ise-Ebi, a clawless spiny
lobster.
I know there are numerous ways to use it, but I've only had it as Sashimi
and
grilled.
The American lobster (clawed) is called Roma-ru Ebi , from the French
L'homard.
All imported since they don't exist in the Pacific most of them end up in
highclass restaurants
and served in many of the French styles and Japanese derivations thereof.
As a result, Japanese who come to NY, or better yet New England often
really
enjoy the simple
take-it-apart American method of eating a boiled or steamed Lobster since
it
resembles the way Japanese
usually eat several species of crabs.
M

I recently had a Japanese style lobster dinner. The lobster itself
wasn't very big, perhaps 1.25 lb. Part of the tail was served up as
sashimi. The garnish was some salted & shredded cucumber. Very
delicate tasting, and very sweet. Like ama -ebi except sweeter. The
claws were cut open and the meat was cooked tempura. That was served
on a mixed bed of shredded daikon and carrot. The body and the rest of
the shell was turned into a giant bowl of soup. Very basic
preparation... a few cubes of tofu, a few bits if lobster meat, and
some green onion. The highlight for me though was two pair of gunkans
topped with some cooked and chopped tail meat. On two of 'em, the
chef put on a couple ikura and a tiny piece of sugared lemon on top of
the lobster. The second two, had a bit of spicy mayo on top and a nice
shisho leaf decoration. A very tasty dinner indeed.


Sounds delicious. I've had American Lobster as sashimi as well.
Essentially the above describes what a Wa-shokunin (Japanese cuisine chef)
would do with a Japanese spiny lobster. The gunkans sound original.
M