All types of sea crayfish are collectively called lobsters, the most common of which are lobsters and lobsters. Outwardly, both marine inhabitants are similar, however, lobsters lack claws.
Today seafood is considered a delicacy that is widely represented on the menus of most restaurants. But not everyone knows how to eat lobsters properly.
What do they eat in lobsters
The "edible" parts of the lobster's body are the meat of the neck, abdomen, claws, caviar and liver. It is impossible to visually confuse caviar with other entrails. The liver is close to the neck. As a rule, this organ is quite large, so it is difficult to make a mistake.
How lobsters are cut
You can deal with lobster when they are hot or have cooled down a little. The lobsters are cut in strict sequence. First, the claws are separated from the body. The next stage is the carapace, which is opened using special forceps. The carcass of a lobster or lobster is usually cut lengthwise, then the entrails are removed from it, and the lobster itself is placed on a dish and served at the table.
How to eat lobsters properly
According to the rules of etiquette, lobsters are eaten with a special fork. On the one hand, it is equipped with a hook, with the help of which the meat is extracted from the shell of the sea crayfish, on the other hand, a spoon is provided, which scoops out the juice. It is customary to hold the fork with two fingers - thumb and forefinger, closer to the middle - that is, where the handle is wide and flat.
The meat taken out of the shell using a hook on a fork is pre-cut with a knife into small pieces. Then - pricked, dipped in sauces and seasonings.
If the claws and paws are not opened, this can be done with special forceps. They are among the cutlery with which the seafood table is served. Fragments of the shell are allowed to be held with your hands. They should be put on a separate plate.
During breaks and at the end of the meal, the fingers must be rinsed in a bowl with warm water. In most cases, lemon wedges are added to the container.
