April 26, 2010: Baked Lobster with Lemon-Wasabi-Mayo Dressing

April 26, 2010

Today’s Japanese-fusion from Okonomy is Baked Lobster with a Lemon-Wasabi-Mayonnaise Dressing. Chef Saito explains that cooking for seafood is very critical and that often restaurants over-cook their seafood making it tough. Chef Saito has also sent back seafood dishes that were cold in the center. Chef also points out that many restaurants serve a frozen lobster, which makes the lobster “crunchy.”

Chef Saito cleans the fresh lobster, and, since he is usually preparing this dish for  a number of people, he pre-steams the lobster to 80% cooked. He then arranges it as shown above, adds salt and pepper and tops with a sauce of heavy cream, mayonnaise, lemon zest, and a little wasabi to give it a little kick. He bakes lobster at a high heat to brown (less than 10-15 minutes). He knows it is done when the cream sauce bubbles at the edge of the lobster shell. Sometime he stuffs his lobster, but the stuffing that he makes is also 80% cooked as it is hard to fully cook the stuffing once inside the lobster.


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