How to eat lobster
When eating a whole lobster, the ends justifies the means. Breaking apart the crustacean can be a somewhat difficult, messy affair, especially if youve never done it before. But then you get to enjoy the fruits of your labor fresh, savory seafood.
If you plan on digging in to a steamed lobster this summer, Josh Davoudi, sous chef at seafood joint Cull & Pistol, shows us the best way to break down a lobster in five minutes or less.
Don your bib and lets get cracking!
Get ready to break this guy apart. (Credit: Meredith Deliso)
Here's what you'll need to break apart a lobster - from left, a lobster fork, claw cracker and scissors (or knife). (Credit: Meredith Deliso)
One of your biggest tools, though, are your hands. Use them to separate the tail from the body. (Credit: Meredith Deliso)
Next, snap the claws and knuckles off from the body. (Credit: Meredith Deliso)
Off goes the second claw! (Credit: Meredith Deliso)
Now that the tail, claws and knuckles are separated from the body, you can start getting at the meat. (Credit: Meredith Deliso)
Remove the fin from the tail. (Credit: Meredith Deliso)
Split the tail by breaking it apart in your hands. (Credit: Meredith Deliso)
With the shell cracked, you can easily peel the tail meat off from the shell. (Credit: Meredith Deliso)
Next you're going to tackle the knuckles and claws by first twisting them apart. (Credit: Meredith Deliso)
Working on the claws, first take the smaller, thumb-like part off. This should easily come off by hand. (Credit: Meredith Deliso)
Use the lobster fork to help get the meat out of this part of the claw. (Credit: Meredith Deliso)
Use your claw cracker to then break open the larger part of the claw - fair warning, this will take some effort. You can use your lobster fork after it's cracked open to help get the claw meat out. (Credit: Meredith Deliso)
Next, break open the knuckles using a pair of small scissors, like herb clippers, or a knife, by making four cuts around the shell to remove the meat. (Credit: Meredith Deliso)
Congrats, you're done! Now you can enjoy the tail, claw and knuckle meat with some lemon and butter. If you so desire, you can also break open the legs and suck the meat out. Also, don't be alarmed by the green gook at the end of the tail meat (the lobster's liver and pancreas). It's totally edible, but you can wash or cut this off if you can't, um, stomach it. (Credit: Meredith Deliso)
And thanks to Cull & Pistol sous chef Josh Davoudi for guiding us through the process! (Credit: Meredith Deliso)