Lobster Sashimi with Mild Wasabi
The technique of slicing live lobster sashimi, soaking it in ice water for a crunchy texture, and dipping in pungent wasabi.
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The technique of slicing live lobster sashimi, soaking it in ice water for a crunchy texture, and dipping in pungent wasabi.
Don't use a microwave! Thaw naturally in the fridge or wrapped tightly under cold running water so the meat doesn't get mushy.
Recognize symptoms like hives and shortness of breath after eating hard-shelled seafood, and how to handle the medical emergency at home.
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