How do you guys remove lobster tail meat for sashimi? - Kayak Fishing Adventures on Big Water’s Edge

igotpron · 12-30-2014, 12:41 PM

I've never made sashimi. But I would just split the tail in half right down the middle. I would also just pull the tail from the body while twisting. You shouldn't be leaving any meat behind like this.

boxturtle · 12-30-2014, 01:11 PM

will try cutting the tail the middle and see how it fairs.....pron you should try it! it's clean and sweet with an almost crunch texture. Not the goey texture that everyone expects.

PE.rider · 12-30-2014, 01:56 PM

Freeze the tail for an hour, but not rock-solid. This is to firm up the texture of the flesh to make extraction easier.

Use cutting shears and cut along lobster tail hard topside. The meat should benkept intact by the freezing process.

Cut the tail into bite sizes.

I suggest using ponzu soy sauce along with freshly grated wasabi... maybe julienne some shiso leaves and garnish.

Bon Appetit!

12-30-2014, 12:41 PM	#1
igotpron Xcoastie Join Date: Jun 2013 Location: Westminster Posts: 285	I've never made sashimi. But I would just split the tail in half right down the middle. I would also just pull the tail from the body while twisting. You shouldn't be leaving any meat behind like this.

12-30-2014, 01:11 PM	#2
boxturtle Senior Member Join Date: Apr 2012 Posts: 291	will try cutting the tail the middle and see how it fairs.....pron you should try it! it's clean and sweet with an almost crunch texture. Not the goey texture that everyone expects.

12-30-2014, 01:56 PM	#3
PE.rider Senior Member Join Date: Jun 2012 Location: OC, CA Posts: 234	Freeze the tail for an hour, but not rock-solid. This is to firm up the texture of the flesh to make extraction easier. Use cutting shears and cut along lobster tail hard topside. The meat should benkept intact by the freezing process. Cut the tail into bite sizes. I suggest using ponzu soy sauce along with freshly grated wasabi... maybe julienne some shiso leaves and garnish. Bon Appetit!