In the picture: Lobster motoyaki is served with a salad with arugula, mandarin oranges and candied walnuts with a simple vinaigrette dressing.
Our FISH variation of the famous oyster motoyaki… great dish for entertaining or for a special date at home. – Jen
- 1 live lobster (1.5lb – 2lb each)
- 1.5 tbsp butter
- 1 cup diced onions
- 1 cup diced white mushrooms
- 1/3 bottle of Kewpie Mayonnaise (Japanese mayo)
- 1 egg yolk
- 1 tbsp brown miso
- 1 tbsp sugar
- pinch of cayenne pepper
- chopped parsley & freshly squeezed lemon juice for garnish
- Bring a large pot of salted water to a boil. Place lobster into the pot and cook for 10 minutes. Then remove them from the boiling water, and cool in cold icy water to stop it from cooking. Allow for 10 minutes to cool.
- On a large cutting board, cut the lobster in half lengthwise and discard the dark sac behind the eyes. Next, pull out the string-like intestine from the tail. Rinse the lobster free of innards and wipe it dry. Remove lobster meat and cut into bite-sized pieces.
- Preheat oven to 400°F. While waiting for the oven to preheat, melt butter in a saucepan over medium-high heat. Stir in onions and mushrooms and cook until onions are translucent and mushrooms have softened. Stir lobster meat into the onion/mushroom mixture and divide it evenly between the shells.
- Combine mayo, egg yolk, miso, sugar, and cayenne pepper in a small bowl. Pour mixture over stuffed lobster shells and bake for 20 minutes. Garnish lobster with chopped parsley and lemon juice.