How to Clean Cooked Lobster
How to Eat a Lobster (or Remove Cooked Meat)
Hard-shell lobsters are much meatier than soft-shell. To determine whether a lobster is hard-shell or soft-shell, squeeze the side of the lobster’s body (see Illustration #1); a soft-shell lobster will yield to pressure while a hard-shell will be hard, brittle, and tightly packed.
1. Twist the tail to separate it from the body.
2. Twist off the tail flippers.
3. Use a fork or your finger to push the tail meat up and out through the wide end of the tail. Pull the tail meat out the other end.
4. Twist a claw appendage off the body.
5. Twist the claw from the connecting joint.
6. Remove the pincher portion of the claw. If you use a gentle motion, the meat will often stay attached to the rest of the claw; otherwise, you’ll need a cocktail fork to pick out the meat from the shell.
7. If the lobster is a soft-shell, use your hands to break open the claw and remove the meat.
8. If the lobster is a hard-shell, use lobster crackers to break open the claw and remove the meat.
9. Crack open the connecting joint and remove the meat with a cocktail fork. Repeat steps 5 through 9 with the remaining claw.
10. Twist off the legs of the lobster and use a rolling pin to “roll” out the lobster meat rolling towards where the leg was attached to the body.
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How to Clean Cooked Lobster
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