Removing meat from a lobster requires a little patience and practice. The shells can be used to be a delicious shellfish stock or bisque.
1
Twist off the claws of the lobster then twist off the tail
2
Turn the tail over and uncoil it
3
Cut through the underside with a pair of scissors
4
Pull the tail apart and extract the meat
5
Wipe of any green tomalley
6
Break open the claws with the back of a heavy knife
7
Take out the meat, using a lobster pin if you need to
Uses
Have a go at Matthew Tomkinson's Butter poached Isle of Wight lobster with garden beetroot and Russian salad and William Drabble's Poached lobster tail with cauliflower and butter sauce.
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