Lobster Sashimi

Have you ever had lobster sashimi? It's not gross like the scene when Tom Hanks finally manages to spear a crab in Cast Away.


Hello big fella. Claw looks big eh? Not sure how big?


Look at the size of that slugger! It's bigger than your head.


He's somewhat comical looking with only one claw. One day I want to go to the Florida Keys and grab me some Caribbean lobster. The sport lobster season is only two days long and you had better start right when it opens because pretty soon the divers will have bagged all of the easily accessible crustaceans. My mom really wants to go, her only problem is that she still hasn't quite managed the easy and gentle rhythms of scuba diving and gets into something of a panic when she goes down under, with the water slipping underneath her mask because she forgot to wipe away her hair, whereupon the sea water mingles with the sunblock she stupidly smeared over her eyes, at which point the ocular burning begins, and that's when I see my ole' ma flailing her limbs in a beautiful tropical underwater landscape.

But I digress. the restaurant used the tail meat to prepare lobster sashimi. Having tried this at home, it is very difficult to get the meat out of an uncooked lobster, but its worthwhile to try at least once in your life.

When raw, lobster meat is translucent and has a completely different texture and flavor profile from cooked lobster. Whereas cooked lobster has a rich mouth feel and a buttery taste, lobster sashimi has a much cleaner flavor not unlike amaebi (raw sweet Japanese shrimp). This sashimi was a bit too cold from sitting on the ice, but it tasted better after I let it warm up a bit. The waiter had squeezed lemon all over the sashimi slices, but its good all ways: plain, with lemon, with soy, with soy and wasabi.

Give it a try!