|
How to cook and eat lobster
Atlantic Canadian Market
sized lobsters.
$13.99/lb !!!
First and foremost when eating your lobster, make sure it is cooked. It is dangerous to eat live lobster - they will bite!
Make sure to follow cooking instructions here first:
How to cook your lobster.
Most people start by breaking off the legs. Hold the lobster by the back, and gently pull off the legs using a twisting motion. Keep these for later there is tasty meat inside.
Next, take off the claws. Tear them off at the first joint using the same twisting motion.
Bend the joints on the claw arms backward, and use a pick or fork to poke the meat out of these sections.
Using a nutcracker, break off the tip of the large section of the claw. You should be able to see the tip of the claw meat.
Use the cracker on the bottom end of the claw to open the hole.
With your forefinger, push the meat from the tip of the claw out the larger open end.
Grasp the tail portion with one hand, and the back with the other hand. Twist to separate the two sections.
Bend back and break the flippers off the tail piece.
For a little extra work you can tease some small tasty bits from the flippers.
Insert a fork at the bottom where the flippers broke off and push the meat out the front end. Keep the back arched and squeeze slightly at the sides of the tail to help the meat slide out more easily.
Peel off the top of the tail to reveal the digestive tract. Remove this before eating the rest of the tail meat.
Unhinge the back from the body. Don't forget the "Tomally*, or liver of the lobster, which turns green when it is cooked and which many people consider the best eating of all.
Open the remaining part of the body by cracking apart sideways. There is some good meat in this section.
The legs can be chewed and sucked on to coax out the tender bits of meat inside.
|
|
|