Nothing, possibly the dread of embarrassing oneself in front of others, can stand between a hungry seafood enthusiast and the lobster of his dreams. Since you can’t fake this kind of expertise, it can be difficult for people without the knack to crack a lobster. You’ll appear like a pro at cracking lobsters in no time if you follow these simple steps, so think twice before you deny yourself the lobster you’re yearning.
That bib the eatery provided for you? Use it. A lobster has a lot of water, especially those delectable summer New Shells, and it can squirt out at any time.
- Turn the claws off.
- Using a lobster or nut cracker, fracture each claw and knuckle (although you can also do this by hand). Use your fingers or that tiny fork to remove the meat.
- Break off the tail flippers and detach the tail from the body. Each flipper’s meat should be removed.
- Push the tail meat out in one piece by inserting a fork.
- The black vein that runs the length of the tail meat should be cut off and thrown away.
- Pulling them apart will allow you to separate the body’s shell from its bottom. The tomalley, a green material, should be thrown away.
- The little walking legs on either side of the body’s midsection can be cracked apart to reveal the body’s underside. By biting down on the leg and squeezing the meat out with your teeth, you can get the meat out of the joints and the legs themselves.
- Wash those salty hands, savor the sense of accomplishment, then go get another lobster. Due to your merit.
How to Eat a Whole Lobster and Shell It
There is no simple way to break the news to you: Peeling a lobster requires tedious, messy labour.
Starting with the tail is the finest technique to peel a lobster, soft or hard. Start by giving it a vigorous squeeze from the sides and pulling the shell’s edges together beneath the tail until you hear a series of cracks.
The majority of the cartilaginous tissue under the tail should break or crease as a result. Pull away the shell’s edge next. It ought to be simple to separate. If not, carefully cut through the cartilage with kitchen shears before attempting to pull it apart again. Once it is cracked open, the shell meat should easily pop out.
A bit more difficult are claws. You can typically cut through a soft-shell (new-shell) lobster using kitchen shears. I begin by carefully removing the small claw without taking the flesh with it! After that, I use a pair of kitchen shears to cut open the bottom of the claw. The idea is to cut just enough so that you can jerk the claw downward to withdraw the flesh. Picture the motion you would make to squeeze the last bit of shampoo from a bottle.
More force is necessary for lobsters with extremely hard shells. I begin by encasing them in a fresh dish towel and giving them a hard cleaver blow with the back of the blade. Instead of smashing them to pieces, the objective is to break them like eggshells.
Once they’re nice and crackly, I break off the knuckles and gently break off the small pincer while covering my hands with additional clean dish towels (yeah, I go through a lot of them). If I’m lucky or feeling really skilled, I can remove the pincer’s shell without tearing the meat from the remainder of the claw. I usually have to use a chopstick or skewer to fish out the tiny nugget.
Finally, use a chopstick or the blunt end of a wooden skewer to fish the knuckle meat out with the aid of kitchen shears.
The result should be a nice sized tail, substantial chunks of claw flesh, and four tiny knuckles. I don’t bother pre-shucking the legs, but you can put them on the side in their shells so that guests can remove the sweet meat with their teeth.
Your prepared lobster meat is now available. It can be prepared in a variety of ways, such as chopped and dressed for Wicked Good Lobster Rolls, Thai-Style Lobster Salad, or simply heated with butter and served with lemon.