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)
