Here’s Your Guide To Cracking Open And Eating A Whole Lobster

Pixabay

If you live in the New England area, you’ve probably been surrounded by lobster your whole life. Whether or not you like it, there’s a chance you’ve tried to eat a whole lobster at some point, or at least watched someone next to you attempt to eat a whole lobster. It isn’t pretty, but it’s worth it if you’re a seafood fan.

When you don’t want to get your hands dirty, there are always lobster rolls. Although there’s something about working for every piece of lobster that makes the experience really satisfying. Nothing beats that feeling when you finally crack open that impossible claw and a giant piece of juicy lobster is yours for the taking.

Never avoid tackling a whole lobster just because you’re intimidated. With the right tools, a little elbow grease and some melted butter, you can definitely tackle a whole lobster like champ. Here’s how to get it done.

Flickr/kizzzbeth/CC BY

1. Get Your Bib On

If you don’t care about what you’re wearing, just get cracking. If you do, you’ll want to put on that embarrassing plastic lobster bib. The shell is filled with water and throughout the whole cracking process, you’re bound to get lobster juice all over yourself. You’ll be glad you wore it in the end, even if you feel like a kid the whole time.

2. Twist Off The Claws

Once the lobster is steamed, it should be pretty easy to twist the claws right off. Just grab the claw and twist it from the connecting joint. Do this on both sides.

3. Crack Each Claw And Knuckle

Remove the pincher part of the claw first. If you do it gently, the meat should stay attached to the rest of the claw. If it gets stuck, use a cocktail fork or your fingers to get out what’s remaining. When you’re dealing with a soft-shell lobster, you can just use your hands to break open the claw and remove the meat. If you have a hard-shell lobster, use a nut cracker to break open the claw. A lot of people prefer claw meat and say that it’s sweeter and more tender than the rest of the body.

Pixabay

4. Separate The Tail From The Body

Gently twist the tail to separate it from the rest of the body and then twist off the tail flippers. Make sure to get into those flippers for good stuff. Slide a cocktail fork into one end of the tail and push the meat out in one piece. Remove the black vein that runs the whole length of the tail. This part of the lobster is a little tougher and chewier than the claw meat, but equally as juicy and sweet.

5. Separate The Shell From The Underside

Now, if you’re truly devoted to the art of lobster eating, you might appreciate digging into the body. Separate the shell from the underside by pulling them apart. The green gravy-like substance inside, called tomalley, tastes like a mix between uni, butter and sweet lobster. Some people mix it with lemon juice and butter and others just discarded it. Open the underside of the body by cracking it in the middle. Remove the legs and get the meat out by biting down on them, one-by-one, and squeezing the meat out with your teeth.

Flickr/snowpea&bokchoi/CC BY

6. Clean Up And Butter Up

You’ve worked really hard for your lobster meat. Wash off your hands, melt some butter and go enjoy the sweet, juicy lobster you deserve. It’s perfect just dipped in butter, but you could also get creative and add it to a salad, to a spaghetti dish or eggs Benedict.