_carpaccio-of-lobster-with-three-roes-by-wayne-nish.jpg "Carpaccio of Lobster with Three Roes by Wayne Nish from cod tails Video Screenshot Preview")
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⏲ Duration: 6 min 15 sec
✓ Published: 19-Sep-2015
✓ Published: 19-Sep-2015
Description:
While virtually unknown in the U.S., eating fresh lobster in its raw state is a common delicacy in Japan. Chef Wayne Nish utilizes the careful Japanese handling of the live, fresh lobster and pounds it lightly to tenderize the flesh, then seasons it with three roes -- sturgeon, cod, and sea urchin. He serves each tasting portion on a large shiso, or beefsteak, leaf (the herb is popular in Japanese cooking, and is related to mint and basil). Chef Nish twists the tails off live lobsters, instantly
While virtually unknown in the U.S., eating fresh lobster in its raw state is a common delicacy in Japan. Chef Wayne Nish utilizes the careful Japanese handling of the live, fresh lobster and pounds it lightly to tenderize the flesh, then seasons it with three roes -- sturgeon, cod, and sea urchin. He serves each tasting portion on a large shiso, or beefsteak, leaf (the herb is popular in Japanese cooking, and is related to mint and basil). Chef Nish twists the tails off live lobsters, instantly
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