Tweethearts! – this is for you. :) You asked for it, so here it is. A recipe for a classic lobster roll. And yes, I’ll walk you through how to properly cook and clean a lobster… but don’t get too excited about the video. I’ll do an instructional video one day, but the one below is just for laughs. One of my friends thought it would be funny to video tape me a) becoming a lobster killer, b) struggling to crack a lobster claw, and c) instead – splash myself (and the entire kitchen) with lots of lobster juice.
Enjoy ;)
{ Wilfred & Friend | How to take apart the tail | Technique #1 | Cracked Lobster Claw }
How To Extract Lobster Meat: Option #1
Put one hand on the body, and your other hand on the tail.
Gently twist to the left or right to remove the tail first.
With a pair of sheers, cut vertically down the softer side of the shell to get to the tail meat.
With the lobster’s body (assuming the lobster’s belly is facing the table), take one finger and place it at the top of the opening.
Place your other finger at the bottom part of the opening, and split open to get to the tomalley.
Twist off the pincher portion of the claw to remove that section of meat.
Use a lobster claw cracker to get to the claw meat. If you don’t have a claw cracker, use the back of a knife to hit and crack open each claw. (Try to hit it really hard with one hit, otherwise you’ll ruin your shirt and get lobster juice all over the kitchen. True story.)
Place the meat in a small bowl, and save for later.
{ Technique #2 }
How To Extract Lobster Meat: Option #2
With the lobster’s belly facing the table, put one hand on the head of the lobster, and use a large knife to cut straight down the middle.
Flip it over, and with a pair of sheers – follow the crease you’ve made with your knife to cut open and loosen up the rest of the shell so it splits open into two pieces.
Twist off flippers.
Twist off the pincher portion of the claw, and remove that section of meat.
Again, you can either use a lobster claw cracker, or a knife to split open the claws.
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