The St Enodoc Hotel. Brasserie & Fine Dining.
For the Yakitori marinade
For the Ponzu
For the Ponzu Mayonnaise
For the Garnish
Cooking time: 1 hour 20 mins at a relaxed pace.
To make the Yakitori marinade;
To make the Ponzu;
To make Ponzu Mayonnaise
How to cook the Lobster
Gill netting using monofilament nets is far less selective and has more issues with by catch of non target species such as rare sharks, skates and cetaceans.
Pot caught lobster is the best choice. Potting is a selective, low impact fishery and there are many local bye-laws that protect the stocks of Lobster.
Live oysters are mainly served raw. All you need is a knife, a bottle of good wine, and a little lemon or tobasco and away you go!