Traditional recipes

How to Cook and Crack Open a Lobster

How to Cook and Crack Open a Lobster

Throw the lobsters into a large pot of rapidly boiling water and boil for 7-10 minutes for each 1-1 ½ pounds. When done, put the lobsters in a large amount of ice water for 10 minutes to stop the cooking and cool thoroughly. Remove them and drain.

Lightly crush the tail with the heel of your hand to crack the shell. Bend the sides of the shell back and remove the tail in one piece. Separate the claw from the knuckle. Next, hold the claw in one hand and whack the top with the back of a chef’s knife, giving the blade a little twist at the end. If you do this right, it will separate the shell into 2 pieces. Wiggle the thumb part back and forth and pull it off. If you’re lucky and careful, the thumb meat will remain attached. Pull the claw meat out. With the small end of a fork or spoon, pry the meat out of the upper portion of the knuckle. Put the spoon end in again and break off that piece of empty shell. Pry the meat out of the remaining piece of shell. Cut the tail meat in half lengthwise and then into ¾-inch chunks. Pull the claw meat apart with your fingers because there is cartilage in the claws that needs to be removed.

Adapted from "The Big New York Sandwich Book" by Sara Reistad-Long and Jean Tang (Running Press, 2011).


How to Break Down a Lobster

4/7/15 By Andy Baraghani

No matter if you like your lobster grilled, boiled or steamed, the tricky part is knowing how to crack open the tough red crustacean and extract and enjoy every morsel of meat you possibly can. Although it requires a little bit of strategy, there is no need to get surgical here.

So when you're presented with a beautiful whole lobster, here's how to spend more time eating and less time wrestling with those claws.

First thing's first: Once your lobster is cooked, let it rest. This is not a race. As soon as the lobster is cool enough to handle, you're ready to get started.

Remove both claws by twisting the points where they meet the body.

Break off the knuckle where it meets the main part of the claw.

Remove the "thumb" of the claw and discard. Repeat with the other claw.

Using kitchen shears, cut up either side of the claw.

Lift the shell to expose the claw meat and remove the meat. Repeat with the other claw.

Separate the tail from the body by pulling the tail back and using a twisting motion until it cracks.

Using kitchen shears, cut either side of the tail.

Lift the shell to expose the tail meat.

Pull out the chunk of tail meat.

Using a knife or kitchen shears, cut the tail meat in half.

Remove the black vein that runs the length of the lobster tail.


How to Break Down a Lobster

4/7/15 By Andy Baraghani

No matter if you like your lobster grilled, boiled or steamed, the tricky part is knowing how to crack open the tough red crustacean and extract and enjoy every morsel of meat you possibly can. Although it requires a little bit of strategy, there is no need to get surgical here.

So when you're presented with a beautiful whole lobster, here's how to spend more time eating and less time wrestling with those claws.

First thing's first: Once your lobster is cooked, let it rest. This is not a race. As soon as the lobster is cool enough to handle, you're ready to get started.

Remove both claws by twisting the points where they meet the body.

Break off the knuckle where it meets the main part of the claw.

Remove the "thumb" of the claw and discard. Repeat with the other claw.

Using kitchen shears, cut up either side of the claw.

Lift the shell to expose the claw meat and remove the meat. Repeat with the other claw.

Separate the tail from the body by pulling the tail back and using a twisting motion until it cracks.

Using kitchen shears, cut either side of the tail.

Lift the shell to expose the tail meat.

Pull out the chunk of tail meat.

Using a knife or kitchen shears, cut the tail meat in half.

Remove the black vein that runs the length of the lobster tail.


How to Break Down a Lobster

4/7/15 By Andy Baraghani

No matter if you like your lobster grilled, boiled or steamed, the tricky part is knowing how to crack open the tough red crustacean and extract and enjoy every morsel of meat you possibly can. Although it requires a little bit of strategy, there is no need to get surgical here.

So when you're presented with a beautiful whole lobster, here's how to spend more time eating and less time wrestling with those claws.

First thing's first: Once your lobster is cooked, let it rest. This is not a race. As soon as the lobster is cool enough to handle, you're ready to get started.

Remove both claws by twisting the points where they meet the body.

Break off the knuckle where it meets the main part of the claw.

Remove the "thumb" of the claw and discard. Repeat with the other claw.

Using kitchen shears, cut up either side of the claw.

Lift the shell to expose the claw meat and remove the meat. Repeat with the other claw.

Separate the tail from the body by pulling the tail back and using a twisting motion until it cracks.

Using kitchen shears, cut either side of the tail.

Lift the shell to expose the tail meat.

Pull out the chunk of tail meat.

Using a knife or kitchen shears, cut the tail meat in half.

Remove the black vein that runs the length of the lobster tail.


How to Break Down a Lobster

4/7/15 By Andy Baraghani

No matter if you like your lobster grilled, boiled or steamed, the tricky part is knowing how to crack open the tough red crustacean and extract and enjoy every morsel of meat you possibly can. Although it requires a little bit of strategy, there is no need to get surgical here.

So when you're presented with a beautiful whole lobster, here's how to spend more time eating and less time wrestling with those claws.

First thing's first: Once your lobster is cooked, let it rest. This is not a race. As soon as the lobster is cool enough to handle, you're ready to get started.

Remove both claws by twisting the points where they meet the body.

Break off the knuckle where it meets the main part of the claw.

Remove the "thumb" of the claw and discard. Repeat with the other claw.

Using kitchen shears, cut up either side of the claw.

Lift the shell to expose the claw meat and remove the meat. Repeat with the other claw.

Separate the tail from the body by pulling the tail back and using a twisting motion until it cracks.

Using kitchen shears, cut either side of the tail.

Lift the shell to expose the tail meat.

Pull out the chunk of tail meat.

Using a knife or kitchen shears, cut the tail meat in half.

Remove the black vein that runs the length of the lobster tail.


How to Break Down a Lobster

4/7/15 By Andy Baraghani

No matter if you like your lobster grilled, boiled or steamed, the tricky part is knowing how to crack open the tough red crustacean and extract and enjoy every morsel of meat you possibly can. Although it requires a little bit of strategy, there is no need to get surgical here.

So when you're presented with a beautiful whole lobster, here's how to spend more time eating and less time wrestling with those claws.

First thing's first: Once your lobster is cooked, let it rest. This is not a race. As soon as the lobster is cool enough to handle, you're ready to get started.

Remove both claws by twisting the points where they meet the body.

Break off the knuckle where it meets the main part of the claw.

Remove the "thumb" of the claw and discard. Repeat with the other claw.

Using kitchen shears, cut up either side of the claw.

Lift the shell to expose the claw meat and remove the meat. Repeat with the other claw.

Separate the tail from the body by pulling the tail back and using a twisting motion until it cracks.

Using kitchen shears, cut either side of the tail.

Lift the shell to expose the tail meat.

Pull out the chunk of tail meat.

Using a knife or kitchen shears, cut the tail meat in half.

Remove the black vein that runs the length of the lobster tail.


How to Break Down a Lobster

4/7/15 By Andy Baraghani

No matter if you like your lobster grilled, boiled or steamed, the tricky part is knowing how to crack open the tough red crustacean and extract and enjoy every morsel of meat you possibly can. Although it requires a little bit of strategy, there is no need to get surgical here.

So when you're presented with a beautiful whole lobster, here's how to spend more time eating and less time wrestling with those claws.

First thing's first: Once your lobster is cooked, let it rest. This is not a race. As soon as the lobster is cool enough to handle, you're ready to get started.

Remove both claws by twisting the points where they meet the body.

Break off the knuckle where it meets the main part of the claw.

Remove the "thumb" of the claw and discard. Repeat with the other claw.

Using kitchen shears, cut up either side of the claw.

Lift the shell to expose the claw meat and remove the meat. Repeat with the other claw.

Separate the tail from the body by pulling the tail back and using a twisting motion until it cracks.

Using kitchen shears, cut either side of the tail.

Lift the shell to expose the tail meat.

Pull out the chunk of tail meat.

Using a knife or kitchen shears, cut the tail meat in half.

Remove the black vein that runs the length of the lobster tail.


How to Break Down a Lobster

4/7/15 By Andy Baraghani

No matter if you like your lobster grilled, boiled or steamed, the tricky part is knowing how to crack open the tough red crustacean and extract and enjoy every morsel of meat you possibly can. Although it requires a little bit of strategy, there is no need to get surgical here.

So when you're presented with a beautiful whole lobster, here's how to spend more time eating and less time wrestling with those claws.

First thing's first: Once your lobster is cooked, let it rest. This is not a race. As soon as the lobster is cool enough to handle, you're ready to get started.

Remove both claws by twisting the points where they meet the body.

Break off the knuckle where it meets the main part of the claw.

Remove the "thumb" of the claw and discard. Repeat with the other claw.

Using kitchen shears, cut up either side of the claw.

Lift the shell to expose the claw meat and remove the meat. Repeat with the other claw.

Separate the tail from the body by pulling the tail back and using a twisting motion until it cracks.

Using kitchen shears, cut either side of the tail.

Lift the shell to expose the tail meat.

Pull out the chunk of tail meat.

Using a knife or kitchen shears, cut the tail meat in half.

Remove the black vein that runs the length of the lobster tail.


How to Break Down a Lobster

4/7/15 By Andy Baraghani

No matter if you like your lobster grilled, boiled or steamed, the tricky part is knowing how to crack open the tough red crustacean and extract and enjoy every morsel of meat you possibly can. Although it requires a little bit of strategy, there is no need to get surgical here.

So when you're presented with a beautiful whole lobster, here's how to spend more time eating and less time wrestling with those claws.

First thing's first: Once your lobster is cooked, let it rest. This is not a race. As soon as the lobster is cool enough to handle, you're ready to get started.

Remove both claws by twisting the points where they meet the body.

Break off the knuckle where it meets the main part of the claw.

Remove the "thumb" of the claw and discard. Repeat with the other claw.

Using kitchen shears, cut up either side of the claw.

Lift the shell to expose the claw meat and remove the meat. Repeat with the other claw.

Separate the tail from the body by pulling the tail back and using a twisting motion until it cracks.

Using kitchen shears, cut either side of the tail.

Lift the shell to expose the tail meat.

Pull out the chunk of tail meat.

Using a knife or kitchen shears, cut the tail meat in half.

Remove the black vein that runs the length of the lobster tail.


How to Break Down a Lobster

4/7/15 By Andy Baraghani

No matter if you like your lobster grilled, boiled or steamed, the tricky part is knowing how to crack open the tough red crustacean and extract and enjoy every morsel of meat you possibly can. Although it requires a little bit of strategy, there is no need to get surgical here.

So when you're presented with a beautiful whole lobster, here's how to spend more time eating and less time wrestling with those claws.

First thing's first: Once your lobster is cooked, let it rest. This is not a race. As soon as the lobster is cool enough to handle, you're ready to get started.

Remove both claws by twisting the points where they meet the body.

Break off the knuckle where it meets the main part of the claw.

Remove the "thumb" of the claw and discard. Repeat with the other claw.

Using kitchen shears, cut up either side of the claw.

Lift the shell to expose the claw meat and remove the meat. Repeat with the other claw.

Separate the tail from the body by pulling the tail back and using a twisting motion until it cracks.

Using kitchen shears, cut either side of the tail.

Lift the shell to expose the tail meat.

Pull out the chunk of tail meat.

Using a knife or kitchen shears, cut the tail meat in half.

Remove the black vein that runs the length of the lobster tail.


How to Break Down a Lobster

4/7/15 By Andy Baraghani

No matter if you like your lobster grilled, boiled or steamed, the tricky part is knowing how to crack open the tough red crustacean and extract and enjoy every morsel of meat you possibly can. Although it requires a little bit of strategy, there is no need to get surgical here.

So when you're presented with a beautiful whole lobster, here's how to spend more time eating and less time wrestling with those claws.

First thing's first: Once your lobster is cooked, let it rest. This is not a race. As soon as the lobster is cool enough to handle, you're ready to get started.

Remove both claws by twisting the points where they meet the body.

Break off the knuckle where it meets the main part of the claw.

Remove the "thumb" of the claw and discard. Repeat with the other claw.

Using kitchen shears, cut up either side of the claw.

Lift the shell to expose the claw meat and remove the meat. Repeat with the other claw.

Separate the tail from the body by pulling the tail back and using a twisting motion until it cracks.

Using kitchen shears, cut either side of the tail.

Lift the shell to expose the tail meat.

Pull out the chunk of tail meat.

Using a knife or kitchen shears, cut the tail meat in half.

Remove the black vein that runs the length of the lobster tail.


Watch the video: to prepare and cook a live lobster. (January 2022).