Removing the meat from a cooked lobster can be a very tough and frustrating process, especially if you are relatively inexperienced.
Our simple steps show the best techniques on how to get meat out, allowing you to get the most out of your lobster.
– Firstly begin by twisting the legs and the claws off the body, a twisting motion is key to getting a clean break.
– Twist off the tail and then cut through the under side of the tail to remove the meat.
– Get a heavy knife that ideally has a big handle and hit the lobster claw firmly with the heel of the blade. When the blade is embedded in the claw, twist the knife until the claw cracks.
If this doesn’t work first time, repeat the process.
– Pull away the pincer from the claw and it will reveal the meat and you should be able to remove the meat in one solid piece.
– Twist the legs at the joint until they crack and then carefully crack the shell with your knife.
– Remove the whole shell and then remove the meat.
– Now for the lobster body, push the blade of your knife just below the head and push firmly into the lobster.
– Cut along the back of the lobster to open it out and then ease the meat of the body in one piece
TOP TIP – Pick through your lobster thoroughly, there will be lots of meat still attached to the shell.
