How to eat a whole lobster

Tasting a whole lobster is a luxury experience that doesn't come around very often. As a result, we are all prone to the fact that in between such feasts, our skills in “extracting” its meat are a little forgotten.

The very first advice that xrust gourmets give can turn everything upside down for some people. It goes like this: When I eat a whole lobster, I find it best to start with the tail. Then you can move on to the claws — they can be more difficult to cut.

Lobster claws are perhaps the most prized part of the shellfish, known for their sweet and tender meat, but they are definitely a little harder to get to. Actually, this advice makes sense. Tail meat is easy to come by, but tends to be a little tougher.

But there's more to eating a whole lobster than just the order in which you cut it into pieces. You also need to consider your cutting technique, and make sure that you really extract every last piece from this valuable shellfish.

As for how to get to that precious claw meat, there's one important tip that all lobster lovers should pay attention to: be gentle. A common mistake is using too much force when splitting a lobster's claw or tail.

Once again, we're entering technical territory where, in between cooking lobsters, it's easy to forget how hard to squeeze the crackers to get a tough shell, but it's worth playing it safe. softness. You can always try again if you don't succeed the first time, but you won't come back from a crushed claw full of shredded meat. When it comes to getting every last bit out of a whole lobster, there are a few important points you can't miss.

By the way, don't forget that the head of a lobster also contains meat, which is great for making soups.

Xrust How to Eat a Whole Lobster Properly