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Originally Posted by mizu
hi,brad
Try Sashimi or Carpaccio. 
Naoki |
Thanks for the tip. I never considered them for sashimi, but I always like the raw sweet shrimp in the restaurants so I guess its not much different. Any particular tricks to slicing them?
Chinese chili sauce? That reminds me that I had a great lobster curry in a thai place once. Might have to break out the sticky rice and nampla.
I originally did the alfredo with snow or king crab, but it works great with the lobster as well. With homemade pasta it is divine, but that's a bit of work.