Description
Do you know how to crack open a lobster and get the meat? No? Well, I've got you covered with this easy tutorial. Let's get crackin'!
Ingredients
Scale
- 4 cooked lobsters, meat only (see note#1)
- 1 stick of butter, melted (if you're eating and not making lobster rolls
Instructions
- Holding your lobster over a large bowl – break the tail piece away from the body. You will see green stuff which is called the tomalley. The FDA recommends NOT eating this since it may be poisonous. You can scoop it out and rinse the lobster pieces with water later if you want. Using your nutcracker tool make a crack or two in the lobster tail and gently pull the meat out. Lobster shells are sharp so be careful.
- Pull the leg/claw piece from the body of the lobster too. Using the nutcracker tool, crack the lobster knuckles/leg section and pull out the meat. You may need a tiny fork from time to time to scoop out hard to reach pieces of meat.
- Next, using your cracking tool, give the claws a couple of cracks, remove the shell and pull the meat out.
- You can discard the lobster body. Some people like to pull the tiny legs and suck the meat out. I don’t think it’s worth it but if you want to do that – go ahead.
- Repeat this process for the other three lobsters. I kept the meat from each lobster in separate piles – one pile of meat for each lobster roll. Should take about 4-5 minutes per lobster to pull all the meat out.
- In Part 2 of this tutorial, I will show you how to make the best lobster rolls.
Equipment
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Stainless Steel Stock Pot (10 Quart)
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- The seafood counter at my local grocery store will cook the lobster for you. If your grocery store provides this service you should go for it!