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FAQ | How
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How to Eat a Lobster
You will need nutcrackers (or pliers),
a small fork, nut pick, lobster bib and plenty of towels.
Sometimes, the shell of a large lobster before molting may
be so hard that you'll need a hammer to crack it, while
after molting, the lobster's soft-shell is pliable and can
be easily torn apart with a nutcracker.
Remove the large claws with a twist and
crack open the shells. Holding the lobster in one hand,
grab the tail with your other hand and bend the tail until
it breaks free. Crack the tail at the end and use the small
fork to push the meet out the large end. The meat from the
cracked claws can also be pushed out with the fork or nut
pick. The small legs can be removed with a twist and the
meat removed either with the nut pick or simply squeezed
out with one's teeth.
Use a knife to slice through the soft-shell
on the underside of the lobster so the meat contained between
the cartilages can be easily removed. Place the body with
the shell facing up and pull on both sides of the cavity
at the same time. The upper shell will break off, leaving
you with the tenderest meat in the lobster's body. The nut
pick can be used to remove this meat.
The green substance contained within the
cavity is the lobster's liver (tomalley) and it is often
enjoyed dipped into butter and spread on a cracker. The
red roe (female lobster's eggs) are also edible.
The stomach sac found in the head behind
the eyes, as well as the gills above the cartilage should
be discarded.
A boiled lobster should be allowed to
drain before serving. Pierce the underside of the lobster
at the chest cavity or twist the tail from the body.
Lobster meat is delicious dipped into
drawn butter. Some people enjoy it with just a squeeze of
lemon. Fresh steamed or boiled New England lobster should
never be overpowered with other ingredients. It is best
served simply.
Steamer Clams
Nothing is more enjoyable with your lobster
feast than a bowl full of fresh steamed Native New England
clams. For many New Englanders, you simply can not have
one without the other.
We recommend soaking the clams two to three times for a few minutes in a cool bowl of water to wash away any sand. Then place the clams in a large pot or kettle,
cover with water and bring the water to a rapid boil, stirring
occasionally. Reduce heat and boil until the clamshells
open. Remove clams and drain, saving a small amount of broth.
Discard any clams that are not open.
Serve steamers in a bucket or large bowl
with cups of drawn butter and broth on the side. Simply
pull the clam out of the shell with your fingers, dip in
both broth and then the butter. Discard the neck.
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| What
is a Lobster? | Lobster
FAQ | How
to eat a Lobster / Steamers | Recipes |
|
