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First, remove the bands of
wooden pegs in the claws of your lobster. Twist off the
claws.
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Crack each claw with a nutcracker.
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Separate the tail from the
body. I would recommend holding the lobster with its' walking
legs down and snap the tail off down towards your plate
so that you won't give yourself (or your guests) a shower
with the juice inside the lobster.
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Twist and break the flippers
of the tail.
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With a fork (or your finger)
push the tail meat out of the wide end of the shell.
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Separate the body from the
back of the lobster. Inside the body is where you will find
the Tomalley (the green substance). *see note
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Open the body section by
cracking apart. The lobster meat inside sits in four pockets
where the six small walking leg joints are attached to the
body. It's a bit of work to get at but worth it. There is
a good amount of meat hiding in there!
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The walking legs contain
meat as well. The best way to get at it is to either suck
on the leg like a straw or to milk it out with your thumb
and forefinger.
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* IMPORTANT
Pregnant women, nursing mothers and women who may become
pregnant are advised NOT to eat the tomalley (liver of the
lobster), as it is the lobsters' natural way of filtering
out contaminants from its body. All others should limit
their tomalley consumption to 1 meal a month.
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