Lobster SashimiThe other day, I stumbled across a post about lobster sashimi on a wonderful blog about Japanese food. I don't typically think of myself as a country hick, but while I've certainly tried sushi and sashimi, I had never imagined - never even heard of - eating raw lobster. I always try to keep an open mind (especially about food), so I thought I'd try it. Here is the original, full, detailed lobster sashimi recipe from Robert-Gilles' blog from Shizuoka Prefecture. And some pictures from my attempt. Robert-Gilles advises that the spiny variety are best to use in this recipe, but of course here in New Brunswick we have the clawed variety, and that's what I used. First severing the tail from the head. 
Icing the meat after removing it from the shell. 
And presenting it on the plate. There is something I have noticed about Japanese food, is that the presentation is typically beautiful. Simple, but beautiful. I'd never thought before to use the head of the lobster on the plate as a decoration, even when I've done grilled or broiled lobster tails in the past. In fact, I'm so out of the habit of making an effort to present food well, that I forgot to put the meat in the empty shell, as pictured in the original recipe. It kind of looks like a blob on my plate, but it looked quite beautiful in the tail shell. 
So how did it taste? Well, it was delicious! It tasted alot like cold cooked lobster, just not quite as strong a lobster taste. It was sweet, as it should be, just milder than if had been cooked. And the texture was pleasing. I'm not always a fan of sashimi, as sometimes the texture turns me off a little, but this one was quite good, if I do say so myself!
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