There's absolutely nothing better than fresh seafood, especially if it was just just live prior to you eating it. For this week's episode, we serve up a live Maine lobster sashimi style, and really, there isn't a better way to enjoy this meat. Most places across America serve this decadent dish either steamed, or cut in half and then broiled until it's over done. We, on the other hand show you another way, and that's to lightly boil the meat for just seconds, and then enjoying it with some soy sauce and wasabi, or with ponzu sauce. If you try it this way, you will have realized the sheer tenderness of this amazing meat, so give it a try and tell us what you think.

For those of you who are saddened by the prolonged death of the lobster, you can be comforted to know that Chef Hiro went straight for the heart, and not the brain, when he used his knife first. The lobster didn't live more than seconds after his first cut. Here's a picture of the lobster's anatomy:
http://stg.rutgers.edu/images/STGfigures/Lobster_anatomy.jpg

Here are a few links that show you how other prepare lobster, rubber bands and all, so the next time you're scrutinizing us to death, take a look at how the experts do it...

Eater: https://www.facebook.com/eater/videos/1168909959801988/?autoplay_reason=all_page_organic_allowed

Epic Meal Time: https://www.youtube.com/watch?v=yK0G6cHLhbI

Jamie Oliver: https://www.youtube.com/watch?v=0GJlXPW_aq4

Jamie Oliver: https://www.youtube.com/watch?v=DTwyAfKkEC8


Master Sushi Chef Hiroyuki Terada has been using Kikuichi brand knives for over 20 years, in particular Model WGS21-08-0 which has an 8" blade and has a double sided beveled edge. This is the knife you see in all of our videos. His reason for choosing this knife is for the overall feel in his hand and the perfect balance between handle and blade. He has recently added the Masahiro MH13711 which also has an 8" blade but uses the latest technology that posses a single beveled edge to put the force in the item you're cutting rather than in your fingers. Chef Hiro is excited to add this knife to his collection which is something he hasn't explored in over 20 years. These are the main 2 knives he uses.

To get 10% off all your culinary needs, visit www.knifemerchant.com and use code NKB10 at check out which is good for 10% off your entire order on everything you see there. They can ship internationally too; you just need to see what your import taxes are.

As always, we wish to thank all of our fans for spending time here with us on YouTube. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...

NoVe Kitchen & Bar
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Camera: Sony RX-100 I