Japanese Lobster Recipe

Lobsters: The star of the dish, providing a rich and succulent seafood flavor.

Soy sauce: Adds a salty and umami taste to the marinade.

Mirin: A sweet Japanese rice wine that enhances the flavor profile.

Sake: A Japanese rice wine that tenderizes the meat and adds depth.

Sugar: Balances the saltiness and adds a hint of sweetness.

Garlic: Provides a robust and aromatic flavor.

Ginger: Adds a fresh and slightly spicy note.

Vegetable oil: Used for brushing the lobster meat before grilling.

Scallions: Adds a fresh and mild onion flavor as a garnish.

When preparing the lobsters, make sure to handle them carefully to avoid any injuries. After boiling, allow them to cool slightly before splitting them in half. Use a sharp knife to ensure a clean cut through the shell and meat. This will make it easier to remove the lobster meat without damaging it. When grilling, keep a close eye on the lobster meat to prevent overcooking, as it can become tough and lose its delicate flavor. Brushing with vegetable oil before grilling helps to keep the meat moist and adds a nice char.

• live lobsters - Substitute with large shrimp: Large shrimp can mimic the texture and flavor of lobster when cooked, making them a suitable alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free soy sauce with a similar flavor profile, making it an excellent substitute.

• mirin - Substitute with dry sherry: Dry sherry provides a similar sweetness and acidity, closely mimicking the flavor of mirin.

• sake - Substitute with dry white wine: Dry white wine can replicate the acidity and subtle flavor of sake in cooking.

• sugar - Substitute with honey: Honey provides a similar sweetness and can add a slight depth of flavor to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of minced garlic, though it is more concentrated, so use less.

• grated ginger - Substitute with ground ginger: Ground ginger can be used as a substitute, but it is more potent, so use a smaller amount.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good alternative to vegetable oil.

• chopped scallions - Substitute with chopped chives: Chives have a similar mild onion flavor and can be used as a substitute for scallions.

• Allow the lobster meat to cool completely before storing. This prevents condensation and helps maintain the texture and flavor.
• Place the grilled lobster meat in an airtight container. If you have multiple pieces, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the lobster within 2-3 days. Ensure the temperature is consistently below 40°F (4°C).
• For longer storage, wrap each piece of lobster meat tightly in plastic wrap, then place in a freezer-safe bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the bag with the date to keep track of freshness. Frozen lobster meat can be stored for up to 3 months.
• When ready to use, thaw the lobster meat in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the lobster meat gently to avoid overcooking. You can steam it lightly or warm it in a preheated oven at 300°F (150°C) for about 10 minutes.
• If you have leftover marinade, store it in a separate airtight container in the refrigerator for up to a week. Do not freeze the marinade as it may alter the flavor and consistency.
• When reheating, you can brush the lobster meat with the leftover marinade to enhance the flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover lobster meat in an oven-safe dish.
  3. Add a splash of sake or mirin to keep the meat moist.
  4. Cover the dish with aluminum foil.
  5. Heat in the oven for about 10-15 minutes, or until the lobster is warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or butter.
  3. Place the lobster meat in the skillet.
  4. Cook for 3-4 minutes on each side, or until the lobster is heated through.
  5. Optionally, brush with leftover marinade for added flavor.

• Microwave Method:

  1. Place the lobster meat in a microwave-safe dish.
  2. Add a small amount of water or broth to the dish to keep the meat moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on medium power for 1-2 minutes.
  5. Check the lobster and continue to heat in 30-second intervals until warmed through.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a boil.
  2. Place the lobster meat in a steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the lobster is heated through.
  4. Optionally, brush with leftover marinade before serving.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the lobster meat in a vacuum-sealed bag with a bit of butter or vegetable oil.
  3. Submerge the bag in the water bath.
  4. Cook for about 20-30 minutes.
  5. Remove from the bag and serve immediately.

• Large pot: Used to boil water for cooking the lobsters.

• Tongs: Handy for safely removing the lobsters from the boiling water.

• Mixing bowl: Used to mix the marinade ingredients together.

• Chef's knife: Essential for splitting the lobsters in half lengthwise.

• Cutting board: Provides a stable surface for cutting the lobsters.

• Basting brush: Used to brush the lobster meat with vegetable oil and marinade.

• Grill: Preheated to medium-high heat for grilling the lobster meat.

• Grill tongs: Useful for flipping the lobster meat on the grill.

• Measuring cups: Used to measure out the soy sauce, mirin, and sake.

• Measuring spoons: Used to measure out the sugar, garlic, and ginger.

• Garlic press: Convenient for mincing the garlic cloves.

• Grater: Used to grate the ginger.

• Serving platter: To present the grilled lobster meat garnished with chopped scallions.

Prep ingredients ahead: Mince garlic and grate ginger in advance to save time during cooking.

Boil lobsters simultaneously: Use a large pot to cook both lobsters at the same time, reducing overall cooking time.

Make marinade early: Prepare the marinade mixture ahead of time and store it in the fridge until needed.

Use kitchen shears: Split the lobsters quickly and easily with kitchen shears instead of a knife.

Preheat grill: Start preheating the grill while the lobsters are boiling to save time.