Tips

The Ultimate Guide to Lobster Prep: A Chef’s Masterclass

"Lobster Rescue" is a phrase that's been doing the rounds lately. Many are taking the opportunity to buy and cook up a storm, creating delectable dishes. However, not everyone knows the correct way to prepare lobsters. So, let's dive into the details and explore the right way to handle these delicious crustaceans.

Administrator

23 July, 2024

Like most other seafood, lobster can have a strong fishy odor, and improper preparation can greatly diminish the taste of this delicacy. Therefore, in addition to carefully selecting live lobsters from a reputable store, it is essential to learn how to clean and prepare them properly. This is considered the first and most basic step before cooking any lobster dish. If you’re unsure how to do it, check out the tips below.

Lobster Cleaning and Preparation

Step 1: Keep the lobster tied and use a sharp knife to separate the head and body.

Step 2: Turn the head upside down and cut it in half. Then, gently bend it to separate the two halves without breaking them apart.

Step 3: Use scissors to cut off the legs.

Step 4: Turn the body upside down and cut it in half lengthwise, starting from the belly and moving towards the head. Then, turn it over and cut from the belly towards the tail. Finally, gently bend the body to separate the halves without breaking them apart, and remove the vein along the back.

Final Product

Now you know the simple steps to clean and prepare lobsters at home. It might take a few tries to get used to the process, but soon you’ll be an expert. By doing it yourself, you can ensure the lobsters are cleaned and prepared hygienically!

For more cooking tips and tricks, visit our blog at The Gourmet Guru

Frequently asked questions

Place the lobsters in the freezer for 15-20 minutes to sedate them. Fill a large pot with 1 inch of water and bring to a rapid boil. Hold the lobsters by the carapace and swiftly plunge them headfirst into the boiling water. Cover and cook for 2 minutes. Remove the lobsters and immediately place them in an ice bath to stop the cooking process.

The most humane way to kill a lobster is to use a sharp, heavy chef’s knife to quickly and decisively split the lobster’s carapace lengthwise. This will immediately sever the nervous system and cause instant death.

Twist and pull off the claws and knuckles, and set them aside. Using your thumbs, push the tail meat up from the underside of the carapace until it comes out in one piece. Remove the digestive tract (the dark vein) from the tail meat with your fingers or a skewer. Crack the claws and knuckles with a lobster cracker or a rolling pin to remove the meat.

Use a timer and follow cooking guidelines closely. For boiling, cook for 2 minutes per pound (450g) after the water returns to a boil. For steaming, cook for 8 minutes per pound (450g). Remember to account for the weight of the lobster with the shell included.

Yes, you can freeze cooked lobster meat for up to 3 months. Place the meat in airtight containers or freezer bags, removing as much air as possible. Label with the date and use within the recommended time frame for best quality.