Lobster: Basic Sashimi Preparation


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!

Please check the new postings at:
sake, shochu and sushi


10 thoughts on “Lobster: Basic Sashimi Preparation”

  1. Thanks for the recipe. Your right normal lobster is not the best option… next time I’ll go and look for spiny lobster. And, I don’t like the restaurant that present the still ‘living’ head.


  2. Hello! I know this is an old post, but hopefully it isn’t a problem 😉 I plan on making lobster sashimi, but I’m one to never waste the rest of the lobster! I wonder can you eat the rest of the lobster raw? The claws etc, In my household we eat the lobster (middle green parts and everything ha), I’d hate to waste the rest of it. Thoughts or suggestions? Thanks!


  3. There is a sushi bar in Boston that does Lobser sashimi.. the only difference is that they put the still living body and head with legs and claws in front of you to keep you company while you eat the tail area. Yes, it is moving around, but unable to escape.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s