2003 Lobster Challenge - Lobster Shabu-Shabu

Ingredients:

Curry:

• 1 qt. Water
• 1 C. Light soy sauce
• ¸ Of a medium onion
• ¸ A bunch chrysanthemum leaves
  (Found at most Asian super market)
• 3 pieces Leaves romaine lettuce hearts
• 5 pieces Fresh shiitake mushrooms
• 1/2 Bunch green onions
• 5 pieces Asparagus (thin)
• 12 oz. Shiratake noodles
  (Yam noodles found in most Asian super markets)

One of the following ingredients:

These items are available at any Asian super market and are used to flavor the water. Use only one of the listed items.

• ² oz. Dried Shiitake Mushrooms
  Or
• ¹ oz. Dried Kombu
  Or
• ¹ oz. Dried Bonito Flakes
  1-1/2 lb Live Maine lobster
  (Blanched in boiling water for five seconds)

Instructions:

Lobster preparation: Leave the claws in for three minutes. Ice down, and then take the lobster meat out of the shell. Save the head for the shabu-shabu water.

Recipe procedures:

On a portable burner, make the stock out of the water and one of the dried ingredients (dried shiitake mushrooms, or dried kombu or dried bonito flakes). Bring to a boil and simmer for 10 minutes.
NOTE: If you choose to use the bonito flakes, you will have to strain and discard it before adding the other ingredients.

Add the soy, the lobster head and onion. Simmer.

In a bento box (three compartment) or on a small serving plate, nicely arrange the sliced raw lobster meat, lobster claws, mushrooms, chrysanthemum leaves, romaine leaves, green onions and asparagus. Place the noodles in a small bowl.

Take a pair of chopsticks (or fork) and cook the vegetables and the lobster meat in the simmering stock. After you are finished simmering the vegetables and lobster meat, spoon the broth over the noodles.