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Slice the lobster tail or leave it whole.
Use a knife to slice the meat into medallions or cut it in half lengthwise.
Snap the claws off where they join the body.
You may have better leverage if you do this before you twist off the tail. If you're lucky, the inedible cartilage-like "butterfly" will pull out of the claw along with the pincer.
Begin to pull the pincer off each claw by bending the pincer gently from side to side.
Then, pull the pincer straight out. Most times, the cartilage-like "butterfly" will pull out of the claw along with the pincer.
Most of the meat is in the tail.
Be firm but gentle as you extract the meat from the shell so that it stays in one good-looking piece to be served whole or sliced.
Twist off the tail.
Grab the head section (the thorax) with one hand, the tail with the other, and twist. The parts should separate easily.
Be firm but gentle as you extract the meat from the shell so that it stays in one good-looking piece to be served whole or sliced.
Twist off the tail.
Grab the head section (the thorax) with one hand, the tail with the other, and twist. The parts should separate easily.
How to shell & prepare lobster.
Before shelling lobsters, get a few tools ready: an old chef's knife (it will take a beating), kitchen scissors, and a bowl to collect the shells and juices that flow from the lobster. Use these tasty juices to flavor a broth, bisque, or sauce, or to make lobster butter. You may want to wear an apron to protect your clothes from any stray juices.
Before shelling lobsters, get a few tools ready: an old chef's knife (it will take a beating), kitchen scissors, and a bowl to collect the shells and juices that flow from the lobster. Use these tasty juices to flavor a broth, bisque, or sauce, or to make lobster butter. You may want to wear an apron to protect your clothes from any stray juices.
Use the heel of your hand to press down on one side of the lobster tail.
Press until you feel a gentle crunch
Pull the sides of the lobster away from each other with both hands.
The back of the tail shell should crack, and the tail meat should pop out.
Press until you feel a gentle crunch
Pull the sides of the lobster away from each other with both hands.
The back of the tail shell should crack, and the tail meat should pop out.
Crack into the underside of the claw with an old chef's knife.
The knife should go in about 1/4 inch. Rotate the knife in both directions to split the claw open so you can pull out the meat.
On a larger lobster, the eight smaller legs can yield some tasty bits of meat, which you can push out with a skewer. But if you are busy, the amount of meat may not be worth the trouble.
Cut the small claw section with scissors.
Use your fingers to coax out the meat from there.
Forage for more meat and the tomalley in the head section.
There isn't much meat in the head, but if you're thrifty, you might want to harvest the meat that lies within the small cartilage chambers along the inside of each half. You'll also find the tomalley there (the lobster's green-colored liver), which is the tastiest part of the lobster. Spoon out the green tomalley and use a cocktail fork or a toothpick to harvest any meat.
We like to force the tomalley through a strainer and then whisk it into a sauce to give the sauce an intense lobster flavor.
The knife should go in about 1/4 inch. Rotate the knife in both directions to split the claw open so you can pull out the meat.
On a larger lobster, the eight smaller legs can yield some tasty bits of meat, which you can push out with a skewer. But if you are busy, the amount of meat may not be worth the trouble.
Cut the small claw section with scissors.
Use your fingers to coax out the meat from there.
Forage for more meat and the tomalley in the head section.
There isn't much meat in the head, but if you're thrifty, you might want to harvest the meat that lies within the small cartilage chambers along the inside of each half. You'll also find the tomalley there (the lobster's green-colored liver), which is the tastiest part of the lobster. Spoon out the green tomalley and use a cocktail fork or a toothpick to harvest any meat.
We like to force the tomalley through a strainer and then whisk it into a sauce to give the sauce an intense lobster flavor.
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