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lobster of 800–900 g 1¾–2 lbs .Complex
Published 1903
The first requirement for this dish is that the lobster must be a live one.
Cut the tail into sections; remove the claws and crack them so as to facilitate the removal of the flesh after cooking; split the carapace in half lengthways and remove the sac which is found near the top of the head (this usuallly contains a little g