There has been an increase in the setting up of sea food restaurants and this is due to the escalating market potential of alternative cuisines. Owing to this reason, experts in fishing have to go the extra mile in a bid to provide the much needed supplies. Consumption of live lobster has become the trend, hence need to be supplied in large quantities. The daunting part for most people is preparing and extracting meat, various checkpoints come in handy for this reason.
Steaming has been considered as the appropriate method of preparation. An individual can use a huge pot which will be in a position of accommodating them comfortably. Overcrowding them in a tiny enclosure will not give the desired results. A two inch amount of sea water is then put inside the large kettle bottle. A steaming rack will then be conveniently placed inside the pot.
Professional preparers advise that only one lobster at a time need to be put in the pot. Once you are done putting all of them, covering the pot and timing should commence. Lobsters that weigh around one pound are normally steamed for ten minutes whereas those which weigh a maximum of five pounds require forty minute steaming.
The consumption exercise requires an individual to have in place all the right tools. They include scissors, lobster crackers, bowl and napkins. Napkins are needed to cover up the mess that will result from juices. Adherence to every equipment functions will assist in extracting as much meat as possible. By so doing, an individual will definitely have a nice experience eating their meal.
Begin by removing its claws through holding the body in one hand and twisting them with the other hand. The next thing to do involves separation of the tail from the body. This is carried out by twisting and then pulling them apart. At times, people usually throw away the body and head section. This should be discouraged since a lot of meat is found in these parts.
The top shell however, should not be consumed. It is usually hard and needs to be removed. After its removal, the individual will see the green colored liver on the inner part of the cavity. Additionally, the spongy gills and legs are also pulled away from the body. The legs should also never be taken for granted since a lot of flesh can be extracted from them.
A nut cracker comes in handy for separating claws at the joints. When this is appropriately carried out, the individual should come up with four pieces. However, some lobster fans prefer having a huge piece of claw meat for consumption. When the shell is removed using a sea cuisine pair of scissors, more flesh will be derived.
As far as the tail is concerned, one finger should be stuck at the base in which a small opening is present hence making it easier to push the tail meat out. A fork can also be utilized for the same purpose. However, the black vein which runs the whole tail length has to be gotten rid of. Following the above pointers will definitely enable you enjoy the meal and come back for more.
Steaming has been considered as the appropriate method of preparation. An individual can use a huge pot which will be in a position of accommodating them comfortably. Overcrowding them in a tiny enclosure will not give the desired results. A two inch amount of sea water is then put inside the large kettle bottle. A steaming rack will then be conveniently placed inside the pot.
Professional preparers advise that only one lobster at a time need to be put in the pot. Once you are done putting all of them, covering the pot and timing should commence. Lobsters that weigh around one pound are normally steamed for ten minutes whereas those which weigh a maximum of five pounds require forty minute steaming.
The consumption exercise requires an individual to have in place all the right tools. They include scissors, lobster crackers, bowl and napkins. Napkins are needed to cover up the mess that will result from juices. Adherence to every equipment functions will assist in extracting as much meat as possible. By so doing, an individual will definitely have a nice experience eating their meal.
Begin by removing its claws through holding the body in one hand and twisting them with the other hand. The next thing to do involves separation of the tail from the body. This is carried out by twisting and then pulling them apart. At times, people usually throw away the body and head section. This should be discouraged since a lot of meat is found in these parts.
The top shell however, should not be consumed. It is usually hard and needs to be removed. After its removal, the individual will see the green colored liver on the inner part of the cavity. Additionally, the spongy gills and legs are also pulled away from the body. The legs should also never be taken for granted since a lot of flesh can be extracted from them.
A nut cracker comes in handy for separating claws at the joints. When this is appropriately carried out, the individual should come up with four pieces. However, some lobster fans prefer having a huge piece of claw meat for consumption. When the shell is removed using a sea cuisine pair of scissors, more flesh will be derived.
As far as the tail is concerned, one finger should be stuck at the base in which a small opening is present hence making it easier to push the tail meat out. A fork can also be utilized for the same purpose. However, the black vein which runs the whole tail length has to be gotten rid of. Following the above pointers will definitely enable you enjoy the meal and come back for more.
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