Within a menu course lobster meat from the legs, claws and tail is served partially or completely detached. The meat from the claws and legs can be detached using a lobster fork.
With a classic lobster meal, where only lobsters are served, claws and legs may be held in the hand and the meat sucked out.
Widen the claw arm of the cooked lobster at a right angle to the head and twist the claw at the same time. This separates the joint completely using little physical effort or force.
Place the lobster stretched out onto a cutting board. Divide the lobster tail centrically into two halves applying a lot of pressure on a sturdy kitchen knife.
Repeat this procedure with the head.
Now cut through the body of the lobster completely and rinse under running water.
Place the lobster claw on the edge of the board and crack the shell with the back of a heavy kitchen knife. Twist the lobster claws so that the shell is fractured all round.
Simply peel the shell away from the claw meat. Further ‘tools’ can be used to extract the meat from the legs and claw arms.
Tip: Alternatively a nutcracker can be used. NORDSEE fresh lobsters can be found at NORDSEE branches with fresh fish and seafood counters.
