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Lobster Sashimi
By Chef Thomas Chiu
Ingredients
1. Live Western Rock Lobster 600g , Live Southern Rock Lobster 600g
2. Daikon radish 100 g
3. Cucumber 1 pcs
4. Yellow Lemon 1 pc
5. Wasabi 60g
6. Soy sauce 60g
Directions
1. Julienne the daikon radish and cucumber, then soak in ice water and set aside.
2. Slice the lemon and set aside.
3. Soak the lobster in ice water for 15 minutes.
4. Insert a fish knife into the gap between the lobster's head and body to drain its fluids.
5. Briefly blanch the lobster body in boiling water for 5 seconds.
6. Separate the lobster head from the body using a fish knife. Clean the gills and tomalley from the head and set aside for garnish.
7. Use scissors to cut along both sides of the lobster's abdomen, separating the shell from the meat, then remove the intestine.
8. Cut the lobster meat into chunks along the grain, then soak in ice water for 15 minutes to whiten and add crispness. Plate the lobster and serve with wasabi, lemon slices, and soy sauce.
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