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Grilled Lobster and Matsutake Skewer with Uni bisque

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Yield: 24 servings

kikkoman products used:


2 lemons, halved
2 (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


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)


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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