How to Eat a Lobster

by Kat Kinsman, Posted Dec 30th 2008 @ 12:00AM

Filed under: Ingredients, How To
Tags: fish, how to eat a lobster, HowToEatALobster, lobster, shellfish

Reader comments (Page 1 of 1)

12-30-2008 @6:32PM Bill said... C'mon- save the tail and the claws for last. They're the largest and hold the heat best. Do the legs first, then twist off the tail and claws. And you don't need to push the meat through the tail- hold it between your hands and squeeze- it'll crack the bottom and top and you can pull out the meat in one delicious piece. I've had people take lessons from me on how to take apart a lobster for eating. Follow those directions and you'll miss half the meat. There's meat in the legs, fins..
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12-31-2008 @11:41AM Rani McCulloch said... This is terrific. Just don't forget to bib up, put newspaper over the table or counter, and remember to suck the juices out of the legs when you pull them off. Lobster is great and so easy to cook.
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1-04-2009 @11:12PM Amanda said... Thanks...
now I want lobster.

:)
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1-05-2009 @12:32PM Nancy said... Lobster shells make the most fantastic and unique sauce. Nantua is what it's called, although Nantua refers to any sauce made with shellfish. Such as crab or crayfish. But lobster is very unique in its flavor. It's pretty too.
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1-05-2009 @4:50PM Gobo said... The tomalley is NOT the "best eating of all". Ew.
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2-06-2009 @1:39AM Tom Coyne said... Firstly the correct pronunciation for this delicacy is lobsta. The other comments are good but in order to get the fullest out of the "lobsta" is to pick out every morsel and quickly put it in a bowl of melted real butter and forget any health questions
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1-09-2010 @12:20PM Harry Hurt said... I just love lobster. I think of Mary Tyler Moore every time I eat one.
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