1. Use an oyster knife to scrape the inside walls of the abalone shell. Gently pry the abalone meat from the shell. Use scissors to trim the dark brown liver from the rest of the meat. 00:58
2. To tenderize the abalone meat, gently pound both sides with a rubber mallet. 02:02
3. Cook the abalone as desired. 03:10
What You'll Need
- Cutting board
- Oyster knife
- Rubber mallet
Abalone is an edible mollusk found in warm seas. It has a shallow shell lined with mother-of-pearl. There are seven species of abalone on the West Coast, and about 100 species recognized globally. Abalone grows very slowly, and can be difficult to come by as commercial fishing or diving is restricted in the US and is tightly regulated in other regions. As such, it is considered a delicacy in many cuisines.
Abalone can be prepared and served many different ways, including sautéed, grilled, steamed, and boiled.
Chef Louis uses a rubber mallet to help tenderize the abalone. The impact from the mallet helps break down connective tissues, contributing to a softer and more pliable texture. To learn more about the technique of tenderizing, visit Chef Bryon Freeze’s “How to Tenderize Protein” tutorial located at the bottom of the page.