Sea food cuisine ventures have gradually increased since people have embraced alternative dining methods. Owing to this reason, professional fishermen have embarked on obtaining the best. In many cases, consumption of live lobster is common, thus making it the main income earner. However, a lot more need to be done as far as preparation and consumption is concerned. The following pointers will be helpful when engaging in the process.
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.
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 should be pulled from the body and discarded. Inside the cavity, you will find a green stuff and it is the lobster liver which is edible. The other thing to do is to pull the legs and the spongy gills from its body. Plenty of meat is also found in the legs, thus should not be taken for granted.
Claws need to be separated by the use of nut cracker. This is carried out at the joints so that four pieces are obtained. It will be enjoyable to consume the huge pieces of the claw meat when the individual does not intend to break them into four. Removal of the shell on the other hand is done using a cracker or sea food scissors.
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.
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 should be pulled from the body and discarded. Inside the cavity, you will find a green stuff and it is the lobster liver which is edible. The other thing to do is to pull the legs and the spongy gills from its body. Plenty of meat is also found in the legs, thus should not be taken for granted.
Claws need to be separated by the use of nut cracker. This is carried out at the joints so that four pieces are obtained. It will be enjoyable to consume the huge pieces of the claw meat when the individual does not intend to break them into four. Removal of the shell on the other hand is done using a cracker or sea food scissors.
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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