How
to Split and Section a Live American Lobster for Broiling:
By Renee Shelton
- Place
lobster head side down on large, clean cutting surface. Steady the
lobster with one hand and using a large, heavy chef's knife, bluntly
and quickly pierce the head with the tip of the knife, killing the
lobster quickly.
- From
the tip of the knife still in the lobster, bring the knife down along
the middle,
cutting the lobster in half. You may need effort; the shell may hard
to cut.
Separate halves.
- Find
the stomach (a sac behind the eyes)
and intestinal vein; remove and discard.
The tomalley and roe, if female, are edible. Remove and reserve, if
desired.
- Crack claws with wooden mallet, back of heavy chef's knife
or crackers; do not remove meat.
- The lobster is ready for broiling.
Renee
Shelton is the owner of this site, runs the fishing chef blog, and is the Fishing Editor for the 2nd largest women's website on the internet, BellaOnline.com. Keep up with her at her blog Sand and Succotash. Her book Basic Fish Cooking Methods: A No Frills Guide for Preparing Fresh Fish is available on Amazon.
This article was written by Renee Shelton for FishingChef.com, and is protected by Copyscape.
Please write for permission to use this article for distribution in
company newsletters, for commercial usage, or for using in other websites.
To properly credit or cite this site, use this citation:
Shelton, Renee. "How to Split and Section a Live American Lobster." FishingChef.com. Fishing Chef. 31 January, 2012. Web. (Enter the date here that you accessed this article).
|
Fishing 'How's It Done' created by Fishing & Food Editor, Renee Shelton.
|
