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.
It is recommended that only a single lobster should be inserted in the pot at a go. Immediately, you are done inserting all of them, the pot needs covering so that timing can kick off. Those ones which have a weight of one pound are usually steamed for a minimum of ten minutes. The ones with a more weight such as five pounds can be steamed for not less than forty minutes.
When preparing to eat, you need to have all the required equipment in place. These include seafood scissors, a bowl, nut crackers and plenty of napkins to cover any mess resulting from lobster juices. After assembling the tools needed, it is imperative that you adhere to the functions of every tool. This will ensure that you get the most out of your eating experience without regrets.
The first thing to engage in involves removal of claws. This realized by holding it using one hand and the other one is meant for pulling and twisting them. The same procedure is also used for getting rid of the tail from the body. Keen note should be taken to avoid discarding the head and body since a lot of flesh is also found in such parts.
The top shell is the one that needs removal so that it can be discarded. In the inner part of the cavity, the lobster liver will be seen. It is usually green in color. Some chose to eat it whereas others do not prefer eating it. Another thing to embark on involves pulling its legs and the gills which are always spongy from the rest of the body.
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.
It is recommended that only a single lobster should be inserted in the pot at a go. Immediately, you are done inserting all of them, the pot needs covering so that timing can kick off. Those ones which have a weight of one pound are usually steamed for a minimum of ten minutes. The ones with a more weight such as five pounds can be steamed for not less than forty minutes.
When preparing to eat, you need to have all the required equipment in place. These include seafood scissors, a bowl, nut crackers and plenty of napkins to cover any mess resulting from lobster juices. After assembling the tools needed, it is imperative that you adhere to the functions of every tool. This will ensure that you get the most out of your eating experience without regrets.
The first thing to engage in involves removal of claws. This realized by holding it using one hand and the other one is meant for pulling and twisting them. The same procedure is also used for getting rid of the tail from the body. Keen note should be taken to avoid discarding the head and body since a lot of flesh is also found in such parts.
The top shell is the one that needs removal so that it can be discarded. In the inner part of the cavity, the lobster liver will be seen. It is usually green in color. Some chose to eat it whereas others do not prefer eating it. Another thing to embark on involves pulling its legs and the gills which are always spongy from the rest of the body.
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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