| Cooking:
• Plan to cook a live lobster the day you purchase, as they are highly perishable.
• Before cooking ensure the lobster is alive by checking for movement in the legs and tail. If the lobster is dead, the meat begins to decompose and should not be eaten.
• Do not remove the rubber bands from the claws.
• Boil lobster for about 5-7 minutes for the first pound and three minutes for each additional pound. Place in pot head first.
• Ensure the entire lobster in submerged in water.
• When the antennae pull out easily and the lobsters are bright red, they are done.
• Let lobster cool before cracking.
• Lobster is also great broiled, steamed and grilled.
Shelling:
| 1. |
Break off claws and legs. Put aside as they contain meat. |
| 2. |
Break the body from the tail. |
| 3. |
To eat the tail: Using kitchen sheers cut the underside of the lobster tail, separate and remove the meat. The tail contains the most meat. Remove the black vein that runs down the tail. |
| 4. |
To eat the body: Separate the shell of the body from the underside and break in half.
- Some people eat the liver (or tomalley) and the eggs (roe). We do not recommend this as they can be toxic.
- Lobster meat lies in the four pockets, or joints, where the small walking legs are attached to the body.
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| 5. |
There are several inedible parts of a whole lobster - the intestine which runs down the back of the tail, the sand sac in the head and the gills. All of these organs should be removed and discarded. |
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