Lobster is one of the most delicious seafood. Its juicy meat, combined with various sauces, oil or lemon, is one of the most famous dishes in the world of culinary. Eating a lobster is a simple matter, you just need to be able to choose it correctly and know what parts it consists of.
Choosing a lobster
If you order a lobster at a restaurant, you may be offered a choice of shell-on lobster and moulted lobster. The shell is quite hard, so to eat the dish in this form, you will have to make an effort to open it, but the meat inside will be very soft and fragrant. If you choose a lobster without shell, be prepared for the fact that it will be smaller in size, there will also be less meat in it. However, this lobster has a much sweeter meat.
Alternatively, you can choose between a male and a female lobster. If you want to try tail meat, choose a female, she usually has a slightly larger tail than the male.
Finally, keep an eye on what the lobster looks like. If you don't have the opportunity to cook freshly caught lobster, make sure its color is quite bright (not necessarily red, this color is acquired after cooking), and that its eyes are sparkling. Avoid lobsters with cracked shells, a curled tail, and a pale color.
Necessary accessories
Before you eat your lobster, prepare a few utensils without which it will be difficult to eat it. The shell of the lobster is quite tough, and splashes of oil from the meat can accompany the opening. Be sure to use a tissue to protect your clothing. To open the shell, as a rule, they use a special cutlery resembling tongs; there are also narrow forks that help to get meat out of hard-to-reach places. Also be prepared to use your bare hands most of the time.
Use
Separate the lobster's legs from its body by pulling them in the opposite direction to their growth. There is not much meat in the paws, but it can also be obtained using a special fork. If you break the paw at the joint, you will see the meat at the end of the smaller part of it (adjacent to the body). The second part of the paw (with claws) has a thicker carapace; forceps must be used to open it. In approximately the same way, small lobster legs are used, located along the body, there is even less meat in them, it can be obtained, for example, with a toothpick.
Most of the lobster meat is found in its trunk. Pull the tail of the lobster towards you and separate it from the body. At the end of the tail there are 4 fins, separate them by twisting in different directions, they also contain meat. Make an incision in the lower torso and open it up; this is where most of the white lobster meat is. Here you can see a gray substance, it is a lobster liver. She has a specific taste, and not everyone loves her.
In addition, if you have chosen a female, you may find small red eggs in her torso. They are also edible, but they do not have the most pleasant taste.
