'Japanese Street Food / GIANT RAINBOW LOBSTER Sashimi Japan Seafood part 2'

16:38 Jun 17, 2021 4 4

'Japanese Street Food - GIANT RAINBOW LOBSTER Sashimi Japan Seafood lobstar  There are two types of lobster, cold-water and warm-water. Cold-water lobster comes from Australia, New Zealand and South Africa. Warm-water lobsters come from Florida, the Caribbean and Latin America. Cold-water lobster has whiter meat that is firm but tender. The warm-water lobster meat can at times be less firm and not as good quality. Cold-water lobster is generally more expensive but may be worth it to ensure a quality product.  Grasp the body of the lobster firmly in one hand and the claw in the other. Twist the claw and pull from the body of the lobster.  Twist off all the legs from both sides of the body. Set legs aside to clean later.  Break the claw into three sections. Hold on to the claw and pull down on the pincer to remove it from the claw, and twist the lower section at the joint to remove it.  Crack open the claw to remove the meat. Use a mallet or rolling pin to break the claw or use a lobster cracker to break it open. Try not to break into the claw so hard that it tears the meat inside.  Break just enough off the claw to be able to get a good hold of the meat. Pull carefully on the meat and the whole section should come out.  Carefully crack open the pincer and the lower section of the claw.  Because the lower section and pincer are smaller, the meat may not come out as easily. It may have to be removed in pieces. A lobster pick may be useful when trying to remove the meat from the smaller parts and the legs.  To remove the meat from the tail, begin by placing the lobster right side up on a cutting board. Holding the head in one hand, insert the tip of the knife into the middle of the body beginning at the seam between its head and body. Cut all the way through lengthwise down its body and through its tail.  Turn the lobster around and hold firmly onto its tail. Finish cutting lengthwise through the head to cut entirely in half.  Remove the stomach sac and feathergills from the head and discard. Find the grayish black intestinal thread that runs down the tail and remove it.  The tail halves can now be grilled or broiled in the shell or the meat can be remove and prepared in other dishes. To remove the meat from the tail, loosen the meat with fingers and pull it out in one' 

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