LobsterVideo: 2:55
Description
Lobsters are between 30 an 65 centimetres long (11.8inch and 25.6inch) and weigh up to nine kilos. The colours vary from a deep
blue to dark violet. The claws are different sizes as generally the right hand claw is used to catch prey and for defence. Crustaceans
such as lobsters are sold alive, precooked or deep frozen as the meat on a fresh lobster spoils very quickly.
The lobster is the king of the seafood – and something of a challenge for any cook. There are a lot of things to consider when
preparing lobster. The live lobster needs to be immersed head first into boiling water. The cooking time determines whether the
lobster is tender or tough, and the claws need to be cooked for longer. The time the lobster spends in the pot is worked out based on
the weight of the sea dweller.
Step by step instructions
- Start by snapping the claws from the body of the lobster and putting them back in to the pot to cook for longer. Then, twist the tail off the remaining body. Crack open the armoured shell and cut along it left and right with a pair of fin shears. Remove the tail meat. The contents of the head are not for consumption.
- Using a paring knife, cut along the middle of the back of the tail meat and remove the guts, including the end piece.
- Now, you're ready to prepare the claws. Lever the joint to break it, and remove the elastic band from the claws.
- Then, detach the small claw and the pincers from the meat.
- Crack open the large claw by hitting it with the spine of the knife and take out the claw meat.
- To get to the meat in the joints, stick an oyster opener into the side of the joint and twist out the meat. Then, snap off the first joint and repeat the above for the seond joint.