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lobster sashimi?

joebloe Oct 25, 2008 08:37 PM

Does anyone know a sushi place that has a live lobster sashimi on special? With lobster prices now down to $2.25/lb wholesale, I imagine someone must have it.

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  1. ScubaSteve RE: joebloe Oct 26, 2008 06:44 AM

    i've had live spiny lobster at Fugakyu but it was by special request. you could always call and ask.

    1. t
      tdaaa RE: joebloe Oct 27, 2008 01:16 PM

      Despite being a native new englander and lover of all things raw, I must say that IMHO lobster is much, much better cooked than raw. While the texture is excellent, it has an unpleasant metallic taste that really turned me off.

      Scallop sashimi, on the other hand, I think is so good that I rarely cook scallops any more - the buttery, sweet flavor and melting texture of raw has ruined me for even the best cooked scallops.

      2 Replies
      1. re: tdaaa
        9lives RE: tdaaa Oct 27, 2008 05:02 PM


        I just cut off a chunk of raw lobster tail meat. Ok..but I steamed the rest. I prefer cooked lobster to raw.

        I generally prefer my scallops raw.

        1. re: tdaaa
          slade RE: tdaaa Oct 29, 2008 12:36 PM

          Agree. I too love all things raw. Tried it at Ginza a few times years ago and I tried to appreciate it but, I just didn't find it very appealling. Steam it and dip lightly in drawn butter.

        2. r
          Ralphie_in_Boston RE: joebloe Oct 27, 2008 02:50 PM

          I've seen it being served at Ginza (weirded me out..body sawed in half, legs still moving).

          edited to add: does that even qualify as sashimi if it's still in the shell anyhow..also this was years ago and I dont' know if it was a menu item or daily special

          4 Replies
          1. re: Ralphie_in_Boston
            y2000k RE: Ralphie_in_Boston Oct 28, 2008 12:55 PM

            I guess my answer is pretty irrelevant, but I have also had lobster sashimi at Ginza.. over 10 years ago! At that time, the tail meat was sliced and put on the sushi boat, but they also put the chopped head on the bow of the sushi boat, standing it straight up. And yes, the legs and tentacles were still moving even though the lobster was dead.

            1. re: y2000k
              Ralphie_in_Boston RE: y2000k Oct 30, 2008 06:53 AM

              Haha Yes that's exactly how I remember seeing it.! Maybe you were the next table over from me. LOL

              1. re: Ralphie_in_Boston
                tdaaa RE: Ralphie_in_Boston Oct 30, 2008 08:38 AM

                Funny. The same day I had the lobster sashimi (in NJ) the chef pulled a large live fish out of a sink behind the sushi bar and showed it to us, still wiggling. He then dispatched it, cut it up, and served it in several different ways. He placed the head on the platter, where it proceeded to "gasp" dramatically at irregular intervals. Near the end of the meal the chef prodded it a few times to get it to open and close the jaws for us. My wife refusd to eat sushi for months afterward. The most interesting thing was that the fish was rather tough, even when properly and thinly sliced - apparently there is a relaxation phenomena that occurs in the hour or so after death that markedly improves the texture of the fish (rigor mortis apparently doesn't taste so good). All in all an informative but not particularly tasty meal.

                1. re: tdaaa
                  ScubaSteve RE: tdaaa Oct 30, 2008 08:44 AM

                  i've had the preparation you describe at Fugakyu and i did like the texture, there was a little push-back from the live flesh.
                  my DC also was a little put off but not so much that they didn't enjoy the experience.

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