The second lobster dish inspired by Iron Chef

                      Hiroyuki Sakai's battle with Tadaaki Shimizu

                                                                  Homard Lobster Galette

                             Chef Sakai chopped okra, herbs, and lobster, then put the mixture into

                             rectangular molds to steam. Dr Hattori mentioned that the French term

                             for steam is "vapeur". He removed the dishes from the molds and put

                             each one on a leaf of lettuce. He finished his offering with a mild sauce

                             made from tomato and lemon.

                                     Wooden Chef's Version: Faux Lobster Burritos

                             I don't have any molds, so I chopped imitation lobster pieces, tomatoes,

                             and onion wrapped in tortillas to get a rectangular shape and baked

                             in a 350° oven for 15 minutes. Garnish with jalapeno sauce and green beans.

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