- One Australian lobster - One Japanese green mustard chili - Orchid - French spices - Ice cubes - Lemon - Japanese Manchurian soy sauce - Medical alcohol - Clean towel

1, go to the seafood market to buy fresh lobsters and prepare plenty of ice cubes before you are ready to eat lobster sashimi. Just freeze ice cubes in the ice box of your home refrigerator. If you have fewer ice boxes, you may want to start freezing a few days in advance, take out the frozen ice cubes and put them into a food bag, and then freeze the next box.

2. Take all the frozen ice out and use an ice churn to break up the ice. If you don't have an ice churn, wrap the ice in a clean towel and use a thick knife to break up the ice on a cutting board several times, the more you break it, the better. Place a portion of the cubes into a small, clean bowl, and a larger portion into a large serving dish. Set aside.

3, do lobster sashimi before, we will pour a little medical alcohol on the cutting board, lit with fire, slice of lobster with a knife we also burn a little. The purpose of doing this is clear, lobster we are eating raw, with alcohol burn is to sterilize.

4, the lobster placed on the cutting board, if the lobster bouncing back and forth do not be afraid. Take gloves or two towels to protect your hands, and then the left hand to hold down the lobster head, the right hand to hold down the lobster tail, the lobster pick up, left and right hand at the same time in the opposite direction of the force to twist and pull, at this time the lobster head and lobster tail will be separated. (Remember, the lobster head and tail of this step is best not to use a knife to)

5, we do lobster sashimi, selected lobster meat, that is, the part of the lobster tail. So, at this point, the lobster head in this dish the rest of the use is modeling garnish. (Oh, don't be nervous, in the next dish, that is, salt and pepper lobster and boil lobster congee, lobster head will have his use, will not be wasted. Please pay more attention to my article below oh)

6, next to peel the shell of the shrimp body, remove the complete lobster meat. Place the lobster tail on a cutting board, turn it over, try to press the shrimp body straight (press straight this step must be with the help of gloves or a towel, must be careful of the sharp spines on the lobster shell), in the back and the edge of the abdomen will be inserted diagonally into the knife inward, if there is a kitchen scissors instead of a knife chemistry is better.

7, after both sides are cut and deep inside the lobster meat, take a larger small steel spoon, start peeling the shell to remove the meat. Remove the complete shrimp meat, remove a layer of thin skin attached to the top of the lobster meat, crystal clear lobster meat in front of you.

8, put the lobster meat into a small basin with ice, with ice crushed simply wash the lobster meat. At this point, the lobster head and lobster tail (after picking out the lobster meat after the shell) according to the original shape of the lobster in a large plate, lobster tail on both sides of the plate blank with crushed ice to fill in, spread evenly.

9, the ice cleaned lobster meat placed on the display board, first with a knife will be lobster meat to separate the two sides, and then in turn along the lobster meat garlic clove pattern of lobster meat into small pieces. After changing it, rub it with crushed ice.

10, finally, we will change the lobster meat after the small pieces of lobster meat with a knife along the grain into thin slices (not too thin), sequentially placed in the lobster tail on both sides of the plate in the blank space of the ice crumbles, this lobster sashimi on the good, you can serve it on the table.