The Dish: Ponzu Creamy Lobster at Otani Japanese Cuisine
Sep 19, 2012 12:32PM
● By Anonymous
Talking with Leslie Shao
Chef at Otani Japanese Cuisine
How long have you been making sushi?
(Answers translated by Suri Chen) i have been in the U.S. for 15 years, and been a sushi chef for more than 10 years.
Why did you decide to open a restaurant in gambrills?
I like sushi, and i wanted to own my own business to create dishes in the kitchen. This is a small town with nice people. We like Maryland, and other restaurants around here do a lot of hibachi. We wanted to do high-quality sushi.
How often do you add new dishes to menu?
We do specials from the kitchen, as well as special sushi rolls that we change once a month. They're very popular?
What's your favorite sushi roll?
Whatever roll i create is my favorite! But i like the Annapolis roll, which has lobster salad, steamed shrimp, and avocado inside, and topped with salmon, mayonnaise, jalapeno, eel sauce, and spicy chili sauce.
What beverage goes well with the featured recipe?
A dry white such as a chardonnay or Pinot Grigio.
Ponzu Creamy Lobster
- • 5 ounces lobster tail
- • Baby spinach
- • 2 ounces unsalted butter
- • 3 ounces Ponzu sauce (can be purchased in the ethnic aisle of local grocery stores)
- • 6 ounces heavy cream
- • Vegetable oil, for frying
Cut the lobster tail down the middle, splitting it into two pieces. Cook the lobster in boiling water for one minute, and then remove it from the water. Place one tablespoon butter on top of the lobster meat, and then cook it in the oven, preheated to 350 degrees, for 10 minutes.
Add approximately two inches of vegetable oil to a deep skillet over medium-high heat. Add the baby spinach and fry it for approximately three minutes, or until it looks jade green, crispy, and slightly translucent. Remove the spinach from the oil and drain it on a paper towel.
Melt one tablespoon butter in a saucepan over medium heat. Add the heavy cream, and then whisk in the Ponzu sauce. Cook for one minute until heated through.
Plate the lobster tail next to the spinach, and then drizzle with the sauce. Serve immediately.
Otani Japanese Cuisine