Lobster Pool Restaurant

Recipe: Lobster Shabu Shabu with Ponzu Sauce

Shabu Shabu is a Japanese dish that's traditionally prepared with beef which has been thinly sliced. Because this dish is more on the savory side, lobster is easily substituted to create a delicious, flavorful meal that's surprisingly simple to prepare.


  • 5 cups water
  • 4 oz. dried seaweed (pre-made or homemade using a food dehydrator)
  • 6 oz. tofu, quartered
  • 6 oz. Enoki mushrooms (remove the stalks)
  • 6 oz. Shiitake mushrooms (remove the stems)
  • 1 small knob of ginger root, sliced and peeled
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • one small bunch of cilantro, roughly chopped
  • one bunch of green onions, finely chopped
  • 16 oz. raw lobster pieces
  • Ponzu Sauce (recipe below)

Start by placing the 5 cups of water, dried seaweed and ginger in a pot. Bring to a boil and reduce heat. Continue simmering for 10 minutes, and remove from heat. Return to boil, and add the Enoki mushrooms, Shiitake mushrooms, tofu, sesame oil, soy sauce, green onions and cilantro.

Serve the boiling broth with a platter of lobster. Have your guests cook their lobster by dipping it into the hot broth with forks or skewers.

After all of your guests have cooked their lobster, serve the remainder of the broth in small soup bowls. The lobster can be eaten as-is, or served with ponzu sauce on the side. See the recipe below.

Because the broth needs to be served while it's still boiling hot, a cast iron pot is recommended for cooking as it will hold onto heat for much longer than stainless steel.

Ponzu Sauce

Incredibly easy to make, Ponzu sauce will add complexity and richness to the dish. Serve on the side as dipping sauce to complete the meal.

  • 2 tsp. mirin
  • 1 tbsp. rice vinegar
  • 2 tbsp. lemon juice
  • 3 tbsp. dashi stock
  • 4 tbsp. soy sauce

Whisk ingredients together, and serve in dipping cups.



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