lobster sashimi
I make lobster sashimi quite frequently at home and find it delicious. I use Live Maine Lobsters. Usually about 1 1/2 pounds. What I do is take my knife (very sharp!) and first slice the head portion in half lengthwise to kill it as quickly and "humanly" as possible. There are lots of videos on line to show this killing technique and it is popular among many chefs. I have a pot of water boiling and after separating the tail from the body I dunk the tail in the water for maybe 30 seconds..this does not cook the meat but makes it easier to separate the shell from the tail. While slicing up the tail meat I generally steam the body and claws for 10-15 minutes or until the shell turns red..YUM!