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Old 09-25-2013, 02:50 PM   #1
bowfront26
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Lobster sashimi

Do you guys eat and make lobster sashimi from your catch? I couldn't find much discussion on this topic but I am interested in trying it. I found this which states that spiny lobsters generally have "few reported pathogens, parasites and symbionts".

http://www.ncbi.nlm.nih.gov/pubmed/21215357

Does anyone else have info on this? From what I read the meat is sweet and nutty, I'm guessing similar to a scallop perhaps.
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Old 09-25-2013, 02:56 PM   #2
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Re: Lobster sashimi

Ive seen some bugs with quite a few bugs living off them. I personally would cook throughly any bug that I was going to eat.

I have eaten "fruta de langosta" while sitting under a palm tree on the beach when I was backpacking in Cuba. The raw tail was cut into cubes and then put in a mixture of lime juice and seawater, with minced onions being the only other ingredient. After a couple of hours it was delicious.

I wasnt too worried about parasites at the time, the fact that we were illegally taking a cash crop in a communist country, and that the dive master stored the tails in his speedo seemed like more relevant details...

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Old 09-25-2013, 03:07 PM   #3
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Re: Lobster sashimi

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Originally Posted by Namor View Post
Ive seen some bugs with quite a few bugs living off them. I personally would cook throughly any bug that I was going to eat.

I have eaten "fruta de langosta" while sitting under a palm tree on the beach when I was backpacking in Cuba. The raw tail was cut into cubes and then put in a mixture of lime juice and seawater, with minced onions being the only other ingredient. After a couple of hours it was delicious.

I wasnt too worried about parasites at the time, the fact that we were illegally taking a cash crop in a communist country, and that the dive master stored the tails in his speedo seemed like more relevant details...

Jeremy
That recipe sounded good til you mention where they were stored....ha ha ha....But yea I wouldnt eat them raw, even at the sushi place its not on the menue for a reason, and those guys if its doable its on the menue...
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Old 09-25-2013, 03:07 PM   #4
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Re: Lobster sashimi

Yeah I came across your post on that. Sounds like a great time Jeremy, except the whole part about the guy staching the lobster in the banana hammock. I'm thinking maybe slicing the lobster meat thin and giving it the look over, or maybe blanching it quickly.
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Old 09-25-2013, 03:23 PM   #5
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Re: Lobster sashimi

Koreans sometimes serve it that way.

If it tastes like a scallop I'll be surprised. More likely to taste like amebi, the raw shrimp sushi.

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Yeah I came across your post on that. Sounds like a great time Jeremy, except the whole part about the guy staching the lobster in the banana hammock. I'm thinking maybe slicing the lobster meat thin and giving it the look over, or maybe blanching it quickly.
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Old 09-25-2013, 03:39 PM   #6
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Re: Lobster sashimi

There's a sushi restaurant in San Diego (Ota) that serves lobster sashimi. Not sure where they get it, or if perhaps they freeze first to kill pathogens. But I've had it and it's quite good.

http://www.yelp.com/biz_photos/sushi...WpoDJ_MstgHMyw
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Old 09-25-2013, 06:14 PM   #7
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Re: Lobster sashimi

I love lobster sashimi. The thing about it is the preparation and skill to make it high quality takes a lot of time. The best sushi chefs will dismantle a lobster meat from the tail so fast and with such sharp knifes it comes out in great texture and taste. When I tried it the first time the lobster I used was not very fresh and it took me a while to get the tail off. This greatly effected the texture and taste if the meat. Use YouTube to research this subject more and I think you will see what I mean
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Old 09-25-2013, 06:20 PM   #8
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Re: Lobster sashimi

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Originally Posted by EndNode View Post
There's a sushi restaurant in San Diego (Ota) that serves lobster sashimi. Not sure where they get it, or if perhaps they freeze first to kill pathogens. But I've had it and it's quite good.

http://www.yelp.com/biz_photos/sushi...WpoDJ_MstgHMyw
MMMMM Sushi Ota. It must be frozen to be served in a restaurant correct?
Mike
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Old 09-25-2013, 06:33 PM   #9
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Re: Lobster sashimi

Lobster sashimi sounds interesting. Ive had lobster ceviche a few times and would have to say it is my favorite.
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Old 09-25-2013, 07:26 PM   #10
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Re: Lobster sashimi

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MMMMM Sushi Ota. It must be frozen to be served in a restaurant correct?
Mike
I'm still confused as to whether sushi restaurants freeze before serving. I've read that there are laws that force restaurants to freeze any fish that's served raw, but that many restaurants simply don't do it. (http://foodfrenzy.ocregister.com/200...n-sushi/12129/) I've also read that you need a REALLY cold freezer (-30 F) to actually kill the parasites.
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Old 09-25-2013, 08:23 PM   #11
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Re: Lobster sashimi

Here is a receipe that I did a few times for my friends and they loved it

http://www.steamykitchen.com/3449-no...carpaccio.html
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Old 09-25-2013, 08:58 PM   #12
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Re: Lobster sashimi

Hey Bowfront,

Glad you're interested in lobster sashimi. Its actually great if done correctly. Here's my post from a few years ago:

http://www.spearboard.com/showthread...obster+sashimi

And here's a pic of the finished product. One of the most amazing pieces of sushi ever.

Ming

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Old 09-26-2013, 02:38 PM   #13
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Re: Lobster sashimi

I found this with Andrew Zimmern (great show by the way). I remember trying to remove the tail meat for a pasta dish and it was very difficult to do in the raw state. I'll have to try the technique in teh video.
Bizarre Foods with Andrew Zimmern - Live Lobster Sashimi - YouTube
MSHSU, that looks like a great piece right there. I will definately be tryin it.
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Old 09-26-2013, 06:45 PM   #14
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Re: Lobster sashimi

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Originally Posted by EndNode View Post
I'm still confused as to whether sushi restaurants freeze before serving. I've read that there are laws that force restaurants to freeze any fish that's served raw, but that many restaurants simply don't do it. (http://foodfrenzy.ocregister.com/200...n-sushi/12129/) I've also read that you need a REALLY cold freezer (-30 F) to actually kill the parasites.
I think you either need a really cold freezer or more time. I believe at 0 degrees F, 7 days is recommended.
Aside from what can be sourced locally, I would assume most fish is frozen anyway, regardless of the laws. I remember seeing something on TV about tuna being caught in the US, transported to Japan, and then bought by US buyers and sent back here.
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