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How
To Eat Lobster
• Claws - Remove the lobster claws by twisting them
from the body. Tear them off with a gentle twisting motion,
and note that the crusher claw usually is bigger than the
tearing claw. Using a nutcracker, seafood shell cracker
or pliers, crack the shells of the claws, and pull out the
meat. Check for especially tasty pieces in small parts!
• Tail - Arch the back of the lobster until it cracks
and separate the tail from the lobster's body. Break off
the tail flippers, insert a fork, and push the tail meat
out in one large piece. The best part of the lobster is
the tail meat.
• Body - Unhinge the back shell from the lobster's
body. You'll see a green area called the "tomalley",
and the coral-colored "roe" which is also edible.
Which is the unfertilized eggs of the female. Lobster eggs
were once considered a delicacy, like caviar. The roe is
also called "coral" because of its bright red
color.
• Crack the lobster's body by pulling it apart sideways.
Lobster meat can be found in the four pockets where the
larger legs attach. There is also a small bit of meat in
each of the walking legs that can be removed by sucking.
Nutritional studies show that 3 1/2 ounces of lobster meat,
without the butter, contains 90 calories, compared to 163
calories for the same amount of chicken and 280 calories
for sirloin steak. Lobster also contains omega-3 fatty acids,
the "good " cholesterol that seems to reduce hardening
of the arteries and decrease the risk of heart attacks.
See
also:
•
Grilling
Lobster Tail
•
Scalloped
Lobster
• Lobster
Bisque
• Lobster
Fishing
•
Lobstering
Traps
• Lobster
Pictures
•
Seafood
Gift Certificates
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Directory, online information and recipe guide. Lobster-i.com.
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