Thinking about hosting a Lobster Bake this fall? Keep these tips from Euclid Fish in mind!
How to prepare and eat lobster:
1. Twist off both of the lobster claws.
2. Crack each lobster claw and knuckle carefully. Remove the meat.
3. Separate the lobster tail from the body by arching the body until it cracks.
4. Bend back the tail flippers and break them off.
6. Separate the shell of the body from the underside by pulling them apart. The green substance is the tomalley or liver, which many people enjoy eating.
7. Open the remaining part of the body by cracking it apart. Lobster meat lies in the four pockets, or joints, where the small walking legs are attached.
8. The walking legs (and small claws) also contain excellent meat. Remove the meat by biting down on the leg and squeezing the meat out with your teeth.
The Maine Lobster: All of the MAINE LOBSTER is edible except for the bony shell structure. The small crop or craw in the head of the lobster and the dark vein running down the back of the body meat. The green material is the liver or tomalley. This is excellent eating, as is the red or coral, which is the lobster’s undeveloped spawn. Occasionally the coral is dark in color before it is cooked, but the lobster is still edible.
Boiled Maine Lobster: Place the live lobsters in a kettle containing about three inches of briskly boiling salted water. Cover immediately. From time water boils again, allow 18 to 20 minutes. Serve whole lobster either hot or cold, with a side dish of melted butter.
Maine Lobster Cocktail: For each serving allow 1/4 cup lobster meat, cut in pieces. Blend with 2 tbs. tomato catsup, 2 tbs. sherry, 1 tsp. lemon juice and 6 drops of Tabasco sauce. Chill thoroughly and serve in cocktail glasses.
Steam the lobsters by bringing 2-4 inches of lightly salted water to a rapid boil in a large pot. Place the lobsters in the water and cook them for the amount of time listed on the chart below for the lobsters you have purchased.
Size to Fully Cook:
1 to 1-1/8 lb. 10-14 minutes
1-1/4 lb. 14-18 minutes
1-1/2 lb. 18-21 minutes
2 to 2-1/2 lb. 21-25 minutes