Lobster Dashi

The other day we were in a celebratory mood. Or maybe we were depressed. In any event we needed to treat ourselves, and how better than to buy a small steak and a couple of lobster tails. The steak divided, the lobsters eaten, the only thing left were the shells — to the pressure cooker! I cooked the two shells and other detritus in two cups of water, with a sprig of marjoram, on high for 30 minutes. After the broth had cooled, I put in one two-inch slab of kombu seaweed and let it soak overnight. In the morning, I heated a cup of the dashi until it was steaming, then removed the seaweed. The broth was clearly dashi, but it was distinctly different from the standard bonito-based variety.

The first morning I added a dash of shoyu. The second morning, I added a teaspoon of chopped ginger (from a jar).

Setup: 1/3 cup of stone ground rolled oats, one cup of lobster/kombu broth, two dinner teaspoons of potato flakes, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the potatoes at the end.

Results: Very good, in a delicate Japanese side dish sort of way. After I had used up my two cups of broth, I realized I probably should have tried miso instead of ginger. Oh, well. I’ll remember that for the next time we’re feeling depressed.

Rating: *****

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