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Lobster is New England's signature delicacy, but eating a whole lobster can be a bit intimidating for first-timers. If you've never eaten a lobster, or if it's been a while since you tangled with a crustacean, here is your step-by-step, visual guide to how to eat a lobster. Follow these pictures and instructions, and you'll learn how to eat lobster like a New Englander. Before we get started, be sure to tie on your lobster bib. Eating lobster can be rather sloppy business. Step 2. Twist Off The Claws Start by twisting off each of the lobster's claws at the point where they are attached to the body. American lobsters have one crusher claw and one pincher or ripper claw. The crusher claw, which is generally larger, has teeth for crushing shells. It can be either the lobster's right or left claw and is generally the tougher one to crack. But we'll get to that in a moment. Using your lobster cracker, your next task is to crack open the claw and claw pieces. Ready for your first taste of claw meat dunked in rich, sweet drawn butter? Use a lobster pick--the long, narrow utensil provided--to remove every delicious morsel from inside the jointed claw sections. Step 3. Unfurl The Tail Most lobster eaters find the meat in the lobster tail to be the sweetest and most enjoyable. When you've finished eating the lobster's claws, roll your "bug"--as lobstermen call them, onto its back and unfurl the tail. With the lobster's tail spread open, grasp the lobster with two hands and break the tail away from the body with one decisive twist. Let's talk about that green stuff. Often, when you break the lobster's tail away from its body or carapace, you'll discover some squishy green stuff. That's technically tomalley--the lobster's liver. Some folks consider tomalley a delicacy. However if its not your scene and you're near a sink, that's usually the best way to wash it away. Now, if you spot bright red bits inside your lobster tail, you know you're eating a female. That's lobster roe--lobster eggs. Roe is also considered a delicacy, lobster caviar. Insert your thumb into the flipper end of the lobster tail. Unless the tail is enormous, you should be able to force the meat out with one push. If you run into trouble, you can use your picks to slit the underside of the tail shell. The dark, vein-like structure that runs the length of the tail should be discarded You're doing great! The next step is easy. Break off the little tail flippers, also known as telsons. There are tiny morsels of meat in there, so don't miss them. Step 4. Leg It Home You've been working hard, but it's so worth it. After you've savored your lobster tail, you're ready for the last leg, make that eight legs! Gently twist each of the lobster's legs away from the body. Believe it or not, there is delicious meat hidden in there. This is also where your long picks come in handy. Use them to scoop out the meat. You can also bite down on each leg section to loosen the meat, dip the leg in drawn butter, then suck the meat out. |
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