Cracking Lobsters and Taking Names
Posted on August 10, 2012
The best things in life often require a bit of blood, sweat and tears. Lobsters, those tender little crustaceans, are surely one of those things for which hard work totally pays off. They can seem daunting when they show up on your plate, complete with exoskeletons and those beady little eyes with a look that says, “Go ahead, just try to get in.” How do you get out all of that sweet, sweet juicy meat? Luckily, it isn’t as difficult as those beady eyes would have you believe.
First, let’s take a look at the tools you’ll need:
Lobster crackers are essential for breaking the hard shell of the lobster.
Lobster picks are handy for getting out the hard-to-reach meat in the legs and claws.
You also will want to keep an empty bowl nearby, to discard of the shell as you go.
Step One: Claws. Start by holding the body and twisting the claws off from where they are attached to the body. Separate at the joints so that you have four pieces, and using the lobster cracker open them up and get the goods!
Step 2: Tail. Roll your friend onto its back and unfold the tail. Separate from the body by twisting and pulling it away. You can get the meat out by sticking your finger into the smallest opening at the base of the tail and pushing it out. Often when you twist off the tail you will reveal the tomalley, which is the lobster’s liver and is perhaps better known as “that green lobster stuff my dad loves.” This is edible, though often has a high concentration of mercury and is not recommended for pregnant or nursing women.
Step 3: Body. Pull the top shell away from the body and set it aside. Pick out the thin shells that separate the pieces of rib meat.
Step 4: Legs. Pull the legs away from the body and either suck the meat out or use the lobster pick to remove and enjoy.
There you have it! You have now successfully dismembered and gutted your beady-eyed friend and enjoyed his deliciously salty insides. Enjoy!