Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!
To answer Christina’s question (visit her great blog at Lobster Queen!) who asked if a lobster could be eaten raw, here is the basic recipe for preparing it.
Note that lobsters are fine, but spiny lobsters are best, especially small/medium specimens!
The lobster should be still alive before you start proceeding.
First clean the live lobster under running clear cold water.
Note that live lobsters are very “lively”!
Use a short and sharp wide blade knife.
Maintaining the lobster securely in one hand, stab the lobster with the knife point deeply just behind the head at a slant forward.
You should be able to easily twist the tail away from the head.
Put the head aside (will come onto the plate later).
Turn tail over and cut bewteen soft underbelly part and hard shell part.
Cut along both sides.
You should be able to easily pull out the underbelly shell. If you have problems pulling it out, insert a spoon between the shell and the flesh.
Should come out easily then.
Pull the flesh out the shell.
Peel off the thin brown skin and discard.
First cut tail flesh lengthwise through the middle.
Take innards out and discard.
Ten cut the flesh across into one bite size (small size by European/American standards!).
Drop into iced water and clean off the sticky juices. As the flesh will turn white if you leave it in the water too long, this process should not last more than 1 minute!
Take water off in kitchen paper.
Using the shell (cleaned in cold running water and wiped), arrange sashimi as above. Very easy!
You will find out that the flesh is sweet.
A little wasabi and soy sauce (ponzu is even better) is all you need!
11 thoughts on “Lobster: Basic Sashimi Preparation”
That certainly looks tasty my friend!
Cheers and thank you so much for your kind commnets!
Congratulations….Top 9 :))))
Cheers & Toast to you
Thank you so much!
Wow! That looks amazing! Are lobsters common in Japan? I have not seen them around yet, but I’ve also only been back in the country for 2 days. Excellent post, my friend!
Most lobsters are imported but spiny lobsters are common in Japan. We have our own in Shizuoka!
This reminds me of the lobster sashimi I once had in New York. Delicious–but the poor creature was served with its head and claws, which were still moving! At least it was certainly fresh!
Have you tried blanching them? try blanching them for a minute or so and then put it in iced water. The outside is slightly cooked and the inside still nice and sweet. Best of the both worlds. We have been doing this here in our restaurant. Low sodium or like the above ponzu! Spiny lobsters, they are a tasty one for sure. (haven’t tried other ones sashimi yet)
You are right!
This is surely ne of the best ways to prepare it!
So good! I combined with beef and tuna! Like a Surf`turf meeting tuna!