Boiled Live Lobster Served with Sushi for Avery's B'day

Today is Avery's 17th birthday.....Happy Birthday to my beautiful girly!!!  How on earth did that happen so fast?!  We celebrated as a family last night and she specifically requested homemade sushi.  Cassidy pitched in and made some California rolls also, which is her specialty (recipe soon to follow).  David added a surprise bonus of lobster that he served with a Japanese soy, butter and ginger dipping sauce.  It was to die for!  He prepared it very similarly to what we eat at one of our favorite restaurants, Tei Tei Robata Bar here in Dallas.  It all was so good!  David has the homemade sushi down.  Here's the link on how David makes the freshest, most wonderful sushi that rivals the finest restaurants in town:


Homemade Sushi


David has long ago mastered the art of boiling live lobster.  In our early dating days he would even prepare us a lovely lobster picnic that we would enjoy on the banks of Turtle Creek. It's amazing how 3 kids can change the dynamics so, but in a good way, of course.  =)  I still get my lobster from time to time and that's all that matters.


Try and buy your live lobsters as close to cooking time as possible to ensure the freshest, tastiest meal possible.  Lobster is one of our all-time favorite meals and is something we cook on most special occasions.  I'm including both methods in which David prepares our lobster, the Japanese method and the traditional, boiled method served with a lemon butter dipping sauce.


1)
Here's the Japanese method David prepared for us last night:


3 live lobsters
1 TBSP butter


Keep the lobster in the sink over ice until ready to cook.  Bring a very large pot of water to a rapid boil.  Add live lobsters and boil for 8 minutes.  Drain.  Shell the lobster and cut into bit-sized cubes.  Melt butter in saucepan and saute' lobster for 1 minute.  Serve warm with the Japanese dipping sauce.


Japanese Soy, Ginger and Butter Dipping Sauce:
1" ginger nub, grated
4 TBSP butter
2 TBSP soy sauce


Melt butter in saucepan.  Add ginger and soy; mix well and heat through.  Serve in a small dipping bowl.




2)
The more traditional method is done like this, which is very similar, but boiled a couple of minutes longer and we don't saute' the meat.  We usually serve this method with Caesar Salad, loaded baked potatoes and some crusty bread.


3 live lobsters


Keep the lobster in sink over ice until ready to cook.  Bring a very large pot of water to a rapid boil.  Add live lobsters and boil for 11 - 12 minutes.  Drain.  Using scissors, shell the lobster tails, and claws. 


Lemon Butter Dipping Sauce:
4 TBSP butter
juice of 1 large lemon
pepper to taste


Melt the butter in the microwave.  Add the lemon juice and pepper and place in a small dipping bowl.  Add more lemon juice or butter to your taste.  I prefer a more lemony sauce.