A step by step guide takes the mystery out of how to enjoy eating lobster.

1. kit chensbymiket aylor.co.uk http://www.kitchensbymiketaylor.co.uk/blog/2013/07/12/how-to-eat-a-lobster/
How to Eat a Lobster
This week is Mom’s birthday. As is tradition in
my family, the birthday celebrant chooses his
or her favorite dinner. Mom’s has been the
same for years now. Because it is summer and
we can eat outside, she always chooses to
have a lobster feast.
The prep for this dinner could not be easier.
The first thing is to choose your lobster. We
usually average 1.5 to 2 pounds per lobster.
Much smaller and there isn’t enough meat;
much larger and they become too much food
for one person. Make sure your lobster is alive when you cook it. If its tail has curled in
on itself, it has died and is no longer a valid eating option.
When you are ready, throw the lobsters and some corn still in its husks into a steamer
and steam until they are done. While they are steaming, cover the table with brown
paper or old newspapers, melt some butter and put bottles of wine or beer on the table.
When they are finished, put the corn in the middle of the table and a lobster in front of
each person.
Because this is not a dainty meal, don’t wear your Sunday best. Wear old t-shirts and
shorts that can be thrown into the washer when you are done.
Clean up could also not be easier. Wrap the corn husks and the lobster shells up in the
brown paper and throw it all into a trash bag and take it directly outside to the bin.
The concern that many have is that eating a lobster can be intimidating. In fact, it
couldn’t be easier and I am going to take you step-by-step through the process. Enjoy
your feast, Mom. Many happy returns of the day.
1. The first thing we do in my family is admire the beautiful beast in front of us and toast
the birthday girl. Then the fun begins. Start by gently pulling off the legs with a twisting
motion. Don’t throw these away; they are filled with meat. Break the legs apart at the
joints and suck the meat out using your teeth to chew down the leg section if necessary.
I warned you this was not a dainty meal.
2. Next, take off the claws, again using a twisting motion. Start at the smaller end,
breaking apart the claw at each joint. Clear the meat out of each section.
3. The top end of the claw can be a bit tricky. Use a knife and wooden mallet to split the

2. claw and then pry it apart. Using your finger, push the meat from the smaller tip through
the large opening in the back. You will get a nice bit of meat from each clam. Don’t
forget the thumb looking part. There is meat in there as well.
4. Now it’s time to tackle the body. Tear the body away from the head and the tail. Many
people ignore the body, but there is a lot of goodness tucked away for a minimum of
effort. Split the body down the middle with your knife and go to work.
5. You will find some strange looking things in the body. The green stuff is the lobster’s
digestive track. Some people eat it; some don’t. It’s completely up to you. If you are
really lucky, you will find a lot of red stuff. This is roe, or the unfertilized eggs of a
female. Save this. It can be used in a myriad of recipes and is delicious.
6. Pick apart the body piece by piece. You will find lots of meat tucked away in the tiny
crevices that is too good to simply throw away.
7. We’ve saved the best for last. Take the tail and peel away the small flippers at the
base. There will be meat in them, so don’t forget to suck that all out as well. Once all the
flippers are off, take your finger and push the tail meat from the base through the
opening that was next to the body. The tail meat will come out as one gorgeous piece of
lobster meat. Enjoy!
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