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Lulu Grimes

How to... Prepare Cooked Lobster

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About
Method
  1. Grasp the head and body with two hands and twist them firmly in opposite directions, to release the tail.
  2. With scissors, cut down both sides of the shell on the underside, placing the scissors between the flesh and the soft shell.
  3. Peel back the soft undershell to reveal the flesh. Gently pull out the flesh in one piece. Gently pull out the vein, starting at the head end, or remove the vein when cutting the lobster into pieces. Scrape the meat out of the claws using a lobster pick.

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