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Old Jul 5, 10, 11:30 pm   #1
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are live Maine lobsters suitable for eating raw as lobster sashimi?

are live Maine lobsters suitable for eating raw as lobster sashimi?

I've had lobster sashimi when I was in Japan. It was very good. However, they use a different kind of lobster over there. Not sure what it's called... it's the kind that doesn't have big claws like the Maine lobsters found in the North Atlantic.

The reason I'm asking is that my local Japanese restaurant recently put out a new menu and listed "Lobster Sashimi For Two" for $65. The chef told me it's for a whole 2 or 3-pound lobster. When asked if it's okay to eat these lobsters raw, he just said "no problem!" and smiled. The lobsters are kept live in a tank, just like how Red Lobster restaurants keep them alive.
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Old Jul 6, 10, 12:34 am   #2
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Originally Posted by paradoxrunway View Post
The lobsters are kept live in a tank, just like how Red Lobster restaurants keep them alive.
I think Red Lobster lobsters come off the back of a Sysco truck and are plugged in so they appear alive.
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Old Jul 6, 10, 12:54 am   #3
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All lobsters are edible raw and Maine lobsters are just as safe (or unsafe) to eat as those special Japanese ones. Flavour will be different. As with most raw seafood, there is a small risk of Vibrio vulnificus infection (but a healthy immune system generally handles this, so it is a concern primarily if your immune system is compromised). Rather strangely 85% of victims are male, females are much less susceptible. Eating raw oyster (something I love) is the primary source of Vibrio vulnificus infection, fwiw.
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Old Jul 6, 10, 8:31 am   #4
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I find the texture to be weird of the Maine (and Canada and that type) of lobster when it's raw. It's too gooey for my taste usually. The spiny lobsters from where ever spiny lobsters come from is firmer when it's raw.
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Old Jul 6, 10, 10:33 pm   #5
 
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I was just at Miyaka a Portland, ME sushi/Japanese-fusion restaurant.

They had raw lobster tail as part of their tasting menu and it was delicious.


ps. I didn't get sick.
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Old Jul 7, 10, 6:12 am   #6
 
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Quote:
Originally Posted by paradoxrunway View Post
The chef told me it's for a whole 2 or 3-pound lobster. When asked if it's okay to eat these lobsters raw, he just said "no problem!" and smiled. The lobsters are kept live in a tank, just like how Red Lobster restaurants keep them alive.
by the time a lobster gets to 3lbs, it is starting to get tough. long time cooking softens it up.

a long time ago, we bought 6-8 lb lobsters in the waltham market. regular price $0.79 a lb. special, $0.69 a pound. those babies were tough. cook for about an hour, then chop them up for salad.
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Old Jul 7, 10, 11:07 am   #7
 
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Oceano in RNO does a great lobster sashimi...you eat the tail raw, then they take it away, and cook the claws and body in miso broth, then bring out a bowl of the lobster/miso broth with the cooked claw meat. I have to admit I don't like raw lobster as much as I like raw fish, but the miso/lobster soup is so delicious it makes the whole dish worthwhile!
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Old Jul 7, 10, 3:48 pm   #8
 
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At the Sushi bar at Sandbar in Vancouver, in season, you can have the lobster course with the lobster tail sashimi and the lobster meat miso soup (the broth made with the lobster shells). Very expensive but VERY tasty!!
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