Sunday, July 6, 2008

Lobster Forensics

It's lobster season as far as I am concerned. Lobster is one of those foods you might not want to eat on a first date. It is messy to say the least. You also might not want to eat a lobster while everyone else at the table is eating hamburgers. You will still be tackling your claws while the rest of the table is on dessert. That being said I came across this guide in New York Magazine online and I thought I would share it with you.

1. Separate the arms from the body. Hyper extend the lobster’s “thumb”and pull it off. Use a cracker or knife (or your hands) to break the shell, and pull out the meat with a fork. Because of the rubber bands placed around lobsters’ claws in tanks, the claw meat may have atrophied (a sign of a not-so-fresh lobster). The claw meat should be nearly as large as the shell around it.

2. The Head and Thorax . Additional meat can be found toward the front of the body cavity. Peel off the outer shell, split the body down the middle with your thumbs, and pick it apart (either with a fork or with your fingers).

3. The Knuckles. The connections between the claw and the body have sweet meat inside of them. Use a cracker or knife to break them into pieces and push the meat with a small fork.

4. The Walking Legs . When eating a whole lobster, you can break off the six small legs, separate them into sections, and suck the meat as through a straw. You can also press down on the legs with your fingers, moving from the ends toward the body.

5. The Tomalley. The light-green tomalley found inside the main body of the lobster is its liver and pancreas. The taste is rich, and while it can be eaten alone, many people like to mix it with bread crumbs to make a stuffing.

6. The Blood. A lobster’s blood is clear when the animal is living and turns into an opaque white gel when cooked. You’ll find this throughout the claws and body. It’s bland, but definitely edible.

7. The Roe. The roe (unfertilized eggs) in the body of a female lobster is dark green when raw, but turns bright red when cooked. It is tasty on its own, but is also used in sauces, bisques, and stocks.

8. The Tail. Pinch near the top of the tail and twist to pull it from the body. Either split the tail down the center with a knife or squeeze the edges of the tail shell together and then pull them apart, snapping the shell. The tail meat can then be removed in one piece. Pull off the sections of the tail fan at the tip for small bits of extra meat.

1 comment:

Anonymous said...

stacy, you are too much! i love this post, because tomorrow night the husband and i are heading out to the end and going to gosmans where i plan on enjoying a nice piece of lobster. however, i was a bit worried (as i imagine everyone is) on the techniques and skills involved of eating a lobster that i may be unable to master during dinner. so its good to have a heads up before hand. and its great to hear about the extra "sweet meat" mentioned in #3-"The Knuckles." That should give me a little more of a full stomach going into dessert which we all know isnt something i should be eating :) well thanks again for your helpful hints and kind words of wisdom, cant wait to hear from you again!

your #1 fan