Unfortunately this month we are not in a position to report a food review. Either our choice of restaurant was misinformed or we happen to have chosen the wrong night for our meal. Not having had as good an experience as we had anticipated, we need to be certain of our facts before we publish. This does not give us time to prepare another review. We shall be grateful for any information from readers reporting some bad dining experiences, which they might think ought to be investigated further.
As we have no time to go out for dinner and re-write another article, we shall just buy a lobster, simply cook it and eat in its simplest form, with butter.
|1. Grasp the body and twist off the large front legs and claws. Separate the claw from the knuckle.|
|2. Break the hinged part off the claw and remove the meat with a fork or pick. Cut the claw from one side to the other with lobster shears or hit with a sharp knife. Be careful to crack the shell only, and not damage the meat inside. Cut the knuckle lengthwise on both sides. |
|3. Twist the tail piece away from the body.|
|4. Cut the tail on both sides or grasp it tightly and squeeze until it cracks. Snap off the tail flippers.|
|5. Pull out the meat in one piece. Peel back the flap on the upper side of the tail piece to expose the vein. Remove and discard.|
|6. Unhinge the back from the body and remove edible green tomalley. Tomalley and the roe of female lobster are extremely tasty and are considered a delicacy. |
|7. Open main body section by cracking apart. The delicious meat in the section can be dug out with a fork or pick. Discard the dark sac located between the eyes (since this is not edible) Twist the walking legs from the body. Clench between teeth and nibble meat from legs. The same method can be used to extract meat from tail flippers.|