Boiled lobster
2/3 c. lemon juice
1/4 c. shoyu
1/4 c. mirin
1 1/2 tsp. ajinomoto
Green onions
Chopped radishes
Chopped parsley

Have the boiled lobster split in half. Take out the meat. Boil the meat in salted water (1 cup of water to 1 teaspoon of salt) for 2 minutes. Immediately drain and shred the meat by using fingers according to the grain of the meat. Make a sauce of lemon juice, shoyu, mirin and ajinomoto. Mix the sauce gently with lobster meat. Clean lobster shell.

Mix the finely chopped green onions with the lobster meat and place back into the shell. Pile the lobster rather high and sprinkle with radish and parsley to serve.