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1C'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..
212-31-2008 @ 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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