Onigara Yaki (Broiled Lobster)
Origin: Chicago, Illinois
Source: Sara Bosse and Onoto Watanna (Winnifred Eaton), 1914
Ingredients
- 1 lobster
- syou sauce
- salt
- pepper
- sanshi spice
Instructions
- Wash the lobster carefully in cold water.
- Place in boiling, salted water, and boil very slowly for one hour.
- Remove from the saucepan and immediately plunge into cold water.
- Cut the lobster in two pieces lengthwise.
- Dip each half in syou sauce.
- Place upon a gridiron and toast well on both back and front, taking minute care not to blacken the skin and fins.
- Cover once again with syou sauce, sprinkle with sanshi spice and pepper, and serve.