Lobster is a delicacy that many seafood lovers crave, but when it comes to eating a whole lobster, some people may feel intimidated or unsure of where to start.
With so many parts to choose from, what is the best part of a lobster to eat? Is it the tail, the claws, or perhaps something else entirely?
In this article, we’ll explore the different parts of a lobster and help you discover which ones are the most delicious and satisfying.
So sit back, grab a bib, and get ready to learn about the best part of a lobster to eat!
What Is The Best Part Of A Lobster To Eat?
When it comes to the best part of a lobster to eat, it really depends on personal preference. Lobsters have a variety of different parts that can be enjoyed, each with their own unique texture and flavor.
The tail is often considered the most popular part of the lobster to eat. It is easy to handle and usually contains the most meat. The tail meat is firm and somewhat fibrous, with a mild and sweet taste. However, it is important to note that the tail meat is chewier than the claw meat due to the way lobsters use their tails.
Speaking of claws, they are another popular part of the lobster to eat. Lobsters have two large claws, each with its own distinct meat. The crusher claw is larger and used for breaking shells and crushing things, while the ripper claw has a finer edge and is used for tearing flesh. Claw meat is softer than tail meat because it is not used as much.
But what about the rest of the lobster? The body and head both contain edible meat, including rib meat located between the thin shells of the body. Some people even enjoy sucking the meat out of the end of the tail fins or getting meat out of the knuckles.
It’s important to note that not all parts of a lobster are safe or enjoyable to eat. The hard shell cannot be digested and presents a choking hazard, while the black or green vein at the center of the tail should not be eaten as it is part of the lobster’s digestive system and has an unpleasant flavor.
The feather-shaped cartilage inside the larger claw, along with any cartilage or feathery parts within the body, are also not digestible. However, both tomalley (the green substance in a lobster’s body cavity) and roe (the eggs) can be eaten if desired.
Anatomy Of A Lobster: Understanding The Different Parts
To fully understand the different parts of a lobster, it’s important to break down its anatomy. Lobsters are classified in the phylum Arthropoda, which includes other crustaceans such as crabs and shrimp. They have jointed appendages and a hard outer shell, or exoskeleton, but no inner skeleton or bones.
The head and thorax sections of a lobster make up the cephalothorax, which is commonly referred to as the “body.” The outer shell of the cephalothorax is called the carapace. The antennae and antennules are tactile and chemosensory organs that provide a sense of touch and smell.
The chelipods, or claws, are perhaps the most well-known part of a lobster. Lobsters have two large claws, each with its own distinct meat. The crusher claw is larger and has a rounded surface that is suitable for crushing prey such as shellfish. The ripper or pincher claw is smaller and more pointed and sharp, which makes it ideal for tearing food apart.
The walking legs, or pereiopods, are located immediately behind the claws and are also used for catching and eating food. They have many taste sensors that allow lobsters to detect different flavors. The last two sets of legs are primarily used for walking.
The abdomen section of a lobster is commonly referred to as the “tail.” It contains the tail fins, or uropods, which are the outer pairs of tail fins. In females, these fins have longer hairs that serve as an attachment point for eggs.
Inside the lobster’s body cavity, there are several edible parts including tomalley, which is the light-green substance that makes up the hepatopancreas or liver and pancreas. Tomalley has a rich buttery flavor that many lobster lovers enjoy, but it should not be eaten regularly due to potential contaminants.
Roe, or tiny lobster eggs, is found at the base of the body and along the tail. It is black when uncooked but can vary in color depending on the lobster’s diet. Lobster eggs were once considered a delicacy similar to caviar.
The Tail: A Meaty Delight
The tail of a lobster is often the go-to choice for those looking for a meaty and satisfying meal. It is the easiest part of the lobster to handle and usually contains the most meat. The tail meat is firm and somewhat fibrous, with a mild and sweet taste that is sure to please any seafood lover.
To extract the meat from the tail, simply twist it until it pulls loose from the body. Then, pry out the meat with a fork. This process requires little effort, yet yields a lot of meat. Don’t forget about the tail fins, which can also contain tasty tidbits inside. Bend them upward until they snap off to find even more delicious meat.
It’s important to note that the tail meat is chewier than claw meat due to the way lobsters use their tails. When needing to get away in a hurry, lobsters flap their tails rapidly to scoot out of harm’s way. This makes the tail more muscular and fibrous, which some people may find less desirable than the softer claw meat.
Claw Meat: Sweet And Succulent
One of the most sought-after parts of a lobster is its claw meat. Lobsters have two large claws, each with its own distinct meat. The claw muscles are softer than tail meat because they are used less frequently. The crusher claw, which is larger, breaks shells and helps the lobster crush things. On the other hand, the ripper claw has a finer edge and is used to tear flesh.
Connoisseurs consider the knuckle meat, which connects each claw to a lobster’s body, to be the tastiest part of the lobster. However, customers often favor the claws for their sweeter and more tender meat. Claw meat is silky and sweet, making it perfect for lobster rolls and lobster club sandwiches.
To extract the meat from the claws, twist them from the body and crack them open with a nutcracker. Use a cocktail fork to coax the meat out, being careful not to tear it apart. A soft-shell lobster is easier to handle since you can practically peel it with your fingers.
Knuckles And Joints: Hidden Gems
One part of the lobster that is often overlooked but can be a hidden gem is the knuckle meat. The knuckles are the joints that connect the large claws to the body, and they contain a small but tasty piece of meat. Some connoisseurs even say that the knuckle meat is the tastiest part of the lobster.
To extract the meat from the knuckles, you can break them with a cracker to loosen them up. Depending on the size of the knuckles, you may need to crack them in a few places to make it easier to extract the meat. Then, you can use a toothpick, seafood pick, or even your fingers to pull the meat out.
In addition to the knuckles, there are other joints on the lobster that can contain edible meat. The rib meat between the thin shells of the body is one example. It may take some work to extract these hidden gems, but for those who are willing to put in the effort, they can be a delicious reward.
Tomalley And Roe: A Unique Flavor Experience
When it comes to unique flavors, tomalley and roe are two parts of the lobster that stand out. Tomalley, also known as hepatopancreas, is a green substance found in the body cavity of the lobster. It functions like a liver and pancreas combined, and is considered by many to be the most flavorful part of the lobster. Its taste is similar to that of the lobster meat, but with a more intense flavor.
Roe, on the other hand, is the tiny lobster eggs found at the base of the body and along the tail. The red “coral” is a delicacy that was once considered as valuable as caviar. The flavor of roe can vary depending on the lobster’s diet, but it is generally described as having a slightly sweet and briny taste.
Both tomalley and roe can be consumed with the rest of the lobster meat, or even used as ingredients in soups and sauces. However, it’s important to note that tomalley should not be eaten regularly due to possible contaminants that may settle in the liver. As for roe, it is safe to eat but some people may not enjoy its texture.
Cooking Tips: How To Prepare Different Lobster Parts
When preparing lobster, it is important to know how to properly handle and cook each part to ensure the best flavor and texture. Here are some tips for preparing different lobster parts:
Tail: To access the tail meat, grasp the lobster with one hand and twist the tail off with the other. The tail can be split lengthwise with a knife or squeezed at the bottom to break the shell. The meat should come out in one piece, and don’t forget to remove the tail fan sections at the tip for any hidden meat.
Claws: Lobsters have two large claws, each with its own distinct meat. The crusher claw is larger and used for breaking shells and crushing things, while the ripper claw has a finer edge and is used for tearing flesh. To remove the meat from the claws, use a lobster cracker or a nutcracker to crack open the shell. Then, use a lobster pick or a small fork to extract the meat from the claw.
Knuckles: The oversized joints that connect each claw to a lobster’s body are called knuckles and contain tender strips of tasty meat. To access the knuckle meat, break off the claw at the joint closest to the body. Then, use a lobster pick or a small fork to extract the meat from the knuckle.
Body: The body of a lobster contains rib meat located between the thin shells. To access this meat, break off the tail and claws and use kitchen shears or scissors to cut open the body. Use a small fork or spoon to scoop out any meat from inside.
Tomalley: The green substance in a lobster’s body cavity is called tomalley and can be eaten if desired. It has a rich, buttery flavor and can be used as a spread or added to seafood soups.
Roe: The eggs of a female lobster are called roe and can be eaten straight-up or stirred into sour cream and cream cheese for a delicious spread. They can also be added to seafood soups for extra flavor.
When cooking lobster parts separately, it is important to address that the tail is thicker than claws or knuckles and needs more cooking time. Cooking tails and claws separately from the carapace also allows you to keep your carapaces intact for other uses like making stock. Additionally, flattening out the tail on a board with skewers can help prevent it from curling up during cooking.
