THE WAY I EAT LOBSTER
Eating lobster is one of my great pleasures when relishing food. Lobster is very palatable, but handling it can be quite messy; fun, but messy.
If there were a tidy way to do it, restaurants wouldn’t supply their customers with a bib, but the succulent meat makes all the effort worthwhile.
Although techniques can vary depending on local tradition and personal preference, here there are several tips and steps to guide you to help you get the most out of your next lobster meal.
Separate the tail from the rest of the body by bending the lobster backward.
Snap off the flippers, and push the meat out of the shell using a fork at the flipper end of the tail.
Twist off the claws, and gently move the pincher from side to side until you feel it snap. Gently pull it away.
Gently crack the claws open with a nutcracker to release the meat.
Pluck off the legs. If you’d like, use a small fork to break the shell.
Crack the body of the lobster open to remove the meat.