How about Japanese Steak House style lobster ...

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Posted by seahunt on September 29, 1999 at 11:09:51:

In Reply to: Hey seahunt, can't find your lobster recipes... posted by Jusfer on September 28, 1999 at 21:37:16:

This is a good one.
For more, see
Enjoy, seahunt

This is a light and tasty ways to fix up a lobster and it's also
quite easy to do. It's also quite easy to screw up the flavor.

Take a glass or other container that is perhaps 2 inches tall.
Fill it 1/8 of the way with teriyaki sauce. Fine crush some oregano
into this and a bit of powdered or crushed garlic. Some crushed up
sage could be added as well. Now, fill the glass most of the way with
water. This is important, because you are trying to create a very
dilute mix here. If it is not dilute enough, you can lose the flavor
of the lobster. This should sit while you prepare the lobster for

Prepare the lobster tails as described in the Lobster Preparation
page. You can make this with raw or pre-cooked tail meat. Take the
meat all the way out of the shell. Make sure to remove the main vein.
Trim off the outer skin of the tail, to your taste.
Now, you have to cut the tail into the right sized pieces.
Truthfully, when this meal is done it looks a lot like scrambled eggs
in consistency. That means, cut up the lobster into scrambled egg
sized pieces. Cut it so that it breaks apart along the grain of the

Get a good fry pan pretty hot. This is a dish that must be cooked
hot and quick. Cooking more than perhaps 2 tails at a time is
unadvised. Put around a teaspoon of butter or vegetable oil in t he
hot pan. A bit of sesame oil or olive oil can be added here for your
taste. Toss in the lobster pieces and stir them enough to get them
cooking at a good fry.
Now, occasionally pour in a bit of the seasoning and water mix
and continue stirring around with a spatula. This keeps the meat moist
as it cooks and gives it a light but tasty seasoning.

Serve up hot.

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