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Wrap Your "Claws" Around This-Tips On How To Eat A Lobster

For the ultimate seafood experience, it's tough to top the sweet flavor of a tender lobster.

Wrap Your "Claws" Around This-Tips On How To Eat A Lobster

For the ultimate seafood experience, it's tough to top the sweet flavor of a tender lobster.

Here are some succulent suggestions from the experts at Red Lobster on easy ways to crack and eat this delectable dish.

Step 1: Where to begin? The claws, with meat that is tender and flavorful, are generally the best place to start. After removing the two front claws, use a nutcracker to crack them open and a lobster fork to remove the meat.

Step 2: The tail meat is considered the sweetest part of the lobster. Turn the lobster on its back, holding the body with one hand and the tail with the other. Gently twist the tail to detach it. Remove the end flippers. Using a fork, you can then pull out the juicy meat.

Step 3: There's plenty of meat in the body of the lobster. Flip it over and unhinge the back by cracking it apart lengthwise and pull out the tasty meat with a pick. The greenish-gray tomalley in the body cavity is considered a delicacy (the sand sac near the top of the lobster is not edible, though).

Step 4: The last step is enjoying the meat in the legs. The meat here is delicious and can be sucked out like a straw.

Whether you enjoy lobster "as is" or prefer dipping it into melted butter or a savory sauce, this deep-sea delight can be a dining experience like no other. Plus, it's a low-calorie, low-fat source of protein: 3.5 ounces of lobster meat has only about 96 calories and less than 2 grams of fat, according to the seafood specialists.

Succulent and good for you-how many foods can you say that about?

 

Wrap Your "Claws" Around This-Tips On How To Eat A Lobster

For the ultimate seafood experience, it's tough to top the sweet flavor of a tender lobster.

Wrap Your "Claws" Around This-Tips On How To Eat A Lobster

For the ultimate seafood experience, it's tough to top the sweet flavor of a tender lobster.

Here are some succulent suggestions from the experts at Red Lobster on easy ways to crack and eat this delectable dish.

Step 1: Where to begin? The claws, with meat that is tender and flavorful, are generally the best place to start. After removing the two front claws, use a nutcracker to crack them open and a lobster fork to remove the meat.

Step 2: The tail meat is considered the sweetest part of the lobster. Turn the lobster on its back, holding the body with one hand and the tail with the other. Gently twist the tail to detach it. Remove the end flippers. Using a fork, you can then pull out the juicy meat.

Step 3: There's plenty of meat in the body of the lobster. Flip it over and unhinge the back by cracking it apart lengthwise and pull out the tasty meat with a pick. The greenish-gray tomalley in the body cavity is considered a delicacy (the sand sac near the top of the lobster is not edible, though).

Step 4: The last step is enjoying the meat in the legs. The meat here is delicious and can be sucked out like a straw.

Whether you enjoy lobster "as is" or prefer dipping it into melted butter or a savory sauce, this deep-sea delight can be a dining experience like no other. Plus, it's a low-calorie, low-fat source of protein: 3.5 ounces of lobster meat has only about 96 calories and less than 2 grams of fat, according to the seafood specialists.

Succulent and good for you-how many foods can you say that about?

 

How To Remove Lobster From The Shell

This article provides tips to handle lobster properly and safely.

Cooking, recipes, tips

Lobster is an an all-time favourite seafood with most people, and many dishes using lobsters require that the flesh be removed from the shell. Here are some handy tips when you prepare a lobster dish at home.

A preliminary way to prepare a lobster, which should be alive, is to grasp it firmly by the back, plunge it quickly, head first, into a kettle of rapidly boiling water, and then submerge the rest of the body. Be sure to have a sufficient amount of water to cover the lobster completely. Boil rapidly for 5 minutes; then lower the flame or remove to a cooler part of the stove and cook slowly for 1/2 hour. Remove from the water and allow to cool.

After being prepared in this way, a lobster may be served cold or it maybe used in the preparation of various made dishes. If it is to be used without further preparation, it is often served from the shell, which is usually split open. Mayonnaise or some other sauce is generally served with lobster. The flesh is removed from the shell with a small fork as it is eaten.

To remove lobster from the shell, first pull off the two large claws and the four pairs of small claws, and break the tail from the body. Then using scissors, cut a single slit the entire length of the shell covering the under part of the tail and remove the flesh inside the tail in a whole, large piece. The intestinal tract, which can be readily observed, will be found embedded in this piece and running the entire length. Slash the flesh and remove it. Next remove the flesh of the body from the shell, retaining only that part which appears to be fibrous, like the flesh of the tail. The stomach, should not be removed from the shell. However, care should be taken to obtain all the flesh surrounding the bones in the bony part of the lobster. The coral substance, that is, the roe of the lobster, should also be removed, as it can be used for a garnish.

With the flesh removed from the shell, proceed to take out the flesh in the claws. Break open the large claws, using a nut cracker or a small hammer for this purpose, and remove the flesh that they contain. If the small claws are to be used for a garnish, as is often done, remove the flesh without breaking them; otherwise break them as in the case of the large ones.

Nora Maskuri
For more tips and recipes, visit http://mycookery.com/blog




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