Content

• To step
• Method 1 of 3: Choosing a lobster
• Method 2 of 3: Prepare to eat lobster
• Method 3 of 3: Eat lobster
• Necessities
• Tips

Who doesn't love that succulent lobster meat served with butter and lemon? It's one of the culinary delights the world has to offer, but it can be intimidating to be served such a whole lobster. Read on to learn more about how to prepare to eat lobster and how to eat every bit of meat from the claws, tail, body and legs.

To step

Method 1 of 3: Choosing a lobster

1. Choose between a hard shell lobster or one that has just "shed". If you go to a restaurant where you can choose your own lobster, you may be asked if you want a hard shell lobster or a lobster that has just changed its shell.
   • Hard shell lobsters are so mature that it can be difficult to break the shell. The meat in it is firm and flavorful.
   • Lobsters that have just shed have a softer shell because they just switched it. Soft shell lobsters are easier to open. However, they are usually just as "full" and as a result contain less meat.
2. Choose between a female or male. If you like the tail meat, opt for a female lobster, as the tails of females are longer for transporting eggs.
3. Choose one that looks healthy and vibrant. Now is not the time to go for the underdog in the nest. Choose a lobster that pulls with its feelers and moves around the aquarium. Its color should be bright (but not red - that's only after it's cooked) and the eyes should shine.
   • Avoid lobsters that look listless or sick. Lobsters with visible shell damage or dull eyes may be infected. Lobsters with tails curled up under their bodies are probably already dead, so avoid them.

Method 2 of 3: Prepare to eat lobster

1. Dress appropriately. Lobsters are often served in upscale restaurants, but eating them can be quite messy. Small pieces of lobster can fly off your fork while eating and you may get butter splashes on your clothes. Napkins are often offered, but it may be wise to wear something that won't get dirty just in case.
2. Prepare to use your hands. It is very difficult to eat lobster without using your hands. Assume that you are touching the shell, legs, scissors and insides with your fingers. At the end of the meal you will know almost everything about the anatomy of a lobster.
3. Know the tools. Lobster is served with the following tools, which are used to make eating a little easier:
   • Lobster tongs, similar to a nutcracker. Without this thing, you wouldn't be able to open the lobster's hard shell to eat the meat.
   • A lobster fork, a small metal fork that you can use to eat the meat from all the cracks in the lobster shell.
   • A plate for the pieces of the lobster shell.
   • Napkins are often provided after meals so you can brush the lobster juices off your fingers.
4. Eat it gradually or take it apart first. Some people like to eat the lobster by portion, eating the flesh of each portion as they separate it from the body. Others prefer to take the entire lobster apart and have the meal all at once, after the work is done. The choice is yours. Both ways are acceptable by etiquette.

Method 3 of 3: Eat lobster

1. Twist off the scissors. Pull each scissors down and away from the body to remove it. Turn the base of each scissors so that you are left with two "lobster arms" with scissors attached.
   • Eat the flesh of the poor. Use a lobster fork to eat the meat from the arms. There is not much in it, but it is worth it.
   • Remove the thumb from the scissors by breaking the scissors at the joint. You see meat in the thumb area. Use the lobster fork to take it out.
   • Use the lobster scissors to crack the large portion of the scissors, then use the lobster fork to remove the meat. The meat from the scissors can be so much that you can cut it into pieces with a knife.
   • Place pieces of shell and cartilage on the appropriate plate.
2. Pull the lobster legs. It's easy to just suck the meat out of the legs. Some people don't bother, because a lobster has even thinner legs than a size 34 model and considerably more in number.
3. Remove the tail from the body. Crack open the tail and use your lobster fork. Remove the meat from the tail in one section. Twist the "fins" of the tail and pull out the small bites of meat inside. Find and discard the large black vein in the tail meat. This is the intestinal tract and therefore not really tasty.
4. Make cuts in the bottom of the body. Open the bowl around the body and take out any pieces of white meat you can find.
5. Eat the pasta. This is the lobster liver, which is avoided by some but praised by true lobster lovers. It is a gray substance that can be found in the body of the lobster, between the intestines.
6. Look for the coral. If you have a female lobster, you may see red eggs in the body. These are edible, but not the best part of the lobster.

Necessities

• Lobster
• Lobster tongs
• Spatula or a lobster fork
• Plate to put pieces of shell and bones on

Tips

• Always store cooked lobsters on their back in the refrigerator. This will keep the lobster fresher and juicier.