Foodservice > On the Menu > Search Results
Recipe
Grilled Lobster and Matsutake Skewer with Uni bisque
Ingredients (Yield: 24 servings)
2 lemons, halved2 (4- by 6-inch) pieces kombu seaweed
6 (1 1/2-pound) live lobsters
24 medium matsutake mushrooms (about 1 1/2 pounds), cleaned and quartered
24 (6-inch) bamboo skewers
Uni Bisque:
1 tablespoon olive oil
1 cup diced onions
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup chopped tomato
10 garlic cloves
1/2 cup tomato paste
3 bay leaves
2 dried red chili peppers
1 cup sake
8 ounces uni (sea urchin)
1/4 cup shiro (white) miso
2 1/2 tablespoons sugar
1 tablespoon mirin
1 tablespoon Kikkoman Organic Soy Sauce
1/4 cup vegetable oil
Instructions
In large pot, bring 2 gallons water to a boil with lemons and kombu; remove kombu. In 2 batches, add lobsters and boil 10 minutes; remove and cool. Shell lobsters, reserving meat and shells separately. Cut tail and claw meat into 96 (3/4-inch) pieces. Thread 4 pieces lobster and 4 mushroom quarters, alternating, on each skewer.To make Uni Bisque: In large heavy pot, heat olive oil over medium heat. Add onions, carrots, celery, chopped tomao and garlic; cook, stirring occassionally, about 5 minutes or until slightly softened. Add tomato paste, bay leaves, peppers, sake, 2 gallons water and reserved lobster shells. Simmer over medium heat about 1 hour or until liquid is reduced to 5 cups. Strain liquid; combine in blender jar with uni, miso, sugar, mirin and soy sauce. Blend until smooth. (Yield: 5 cups)
For each serving, to order: Brush 1 skewer with 1/2 teaspoon vegetable oil. Grill about 5 minutes, turning frequently, until mushrooms start to soften. Place skewer on plate; spoon 3 tablespoons Uni Bisque around skewer.
Recipe from Chefs Yo Matsuzaki and Armando Justo, Ozumo Restaurant (San Francisco, CA)
