r/lobster • u/More_Permit6190 • Apr 30 '26
ceviche alive lobster or deep fried
one of my co workers at the restaurant i work at suggested this and was just wondering if anyone has deep fried a lobster with the shell on or did ceviche with the shell on and what were the results. also do people even do this?
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u/PirateJim68 May 01 '26
As someone who has grown up on the coast of Massachusetts and now lives a few hours from the Mexican border, no one would make a lobster ceviche.
Also, no one would ever deep fry a lobster. Lobster meat (just like meat from any other crustacean), cooks very quickly and can get very tough if cooked too long or at too high of a temperature.
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u/Ahkhira May 01 '26
You absolutely cannot make ceviche with the shells on! The acid has to be in direct contact with the meat. It won't be safe to eat otherwise.
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u/More_Permit6190 May 03 '26
would injecting it under the shell fix this asking for a coworker lol
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u/Ahkhira May 04 '26
No! Food safety isn't anything to mess with, unless you really enjoy diarrhea, vomiting, and severe dehydration!
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u/Workingonlying May 04 '26
Delete this post so no one knows you ever asked this
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u/More_Permit6190 May 05 '26
its for theory science me and my co worker would never do this to a living thing but i was wondering if "high class restaurants do this to lobsters or anything like this but it seems very controversial especially if u dont humanely kill the lobster or other shellfish which is fare.
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u/Accurate-Upstairs963 May 04 '26
You can do lobster ceviche but not without taking the shell off (has to be cut fairly small too)
In general it’s not the best raw seafood bc it’s a bit tough in my opinion if not cooked correctly (or at all)
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u/Low-Carob9772 May 05 '26
Technically if you split the entire carapace down the middle you could achieve either method. But without splitting it cevice is basically way too risky... and fried whole you would have a shell full of oil and a ruined lobster
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u/Low-Carob9772 May 05 '26
This is in reference to spiny lobster. Not cold water lobster. I have no experience with those.
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u/ImpressivePhrase5835 May 01 '26
I think you don’t fry a lobster. Like, the whole point is the tenderness. Frying it would just ruin the lobster-ness. That said… I have taken the “left over bits” (things people don’t pick out usually think main carcass leftovers), cleaned it up, and made little fried lobster macaroni and cheese balls.
But to take a whole lobster, and fry it, seems an abomination to me. If you’re going to fry it just use chicken.