Summer School: How to Eat the Whole Lobster

Illustration by James Provost

Lucky enough to get your hands on some fresh lobster this summer? Here’s what you need to know to eat it (don’t forget your bib!).

Hard-shelled lobsters like the Canadian Atlantic Lobster (Homarus Americanus) have the most meat. (They’re identified by the claws on the first three pairs of legs with the first set bearing the largest.) But it doesn’t mean anything if you don’t pick that lobster clean. Ron Cormier, lobster fisherman and owner of New Brunswick’s Shediac Bay Cruises shows you how:

1. Twist off both claws. Separate the knuckles, scooping out the nuggets of meat with a lobster pick.

2. Grasp the little finger of the claw and snap it off. Crack each claw and pick meat out. Twist the tail off the body.

3. Remove flippers and squeeze like a tube of toothpaste, pushing the meat out. Take the tail shell in the palms of your hands, lacing your fingers behind it, and squeeze firmly. Remove the shell on one side to reveal the meat. Discard the black intestinal vein.

4. Unhinge the back from the body by pulling it apart. This section contains the green tomalley (the liver), which some consider a delicacy.

5. Open the body by twisting apart the little legs in the middle. Pick around the joints where the legs are—there are still four or five bites of good white meat there. Twist off the legs and chomp on them, squeezing the meat out with your teeth.

And if you’re looking for some tasty ways to add lobster to your dinner table check out 20 Minute Supper Club’s Lobster Quesadillas, Roasted Lobster and Corn Risotto, and Thai Lobster Pot.

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