Content

• Steps
• Method 1 of 3: Choosing a lobster
• Method 2 of 3: Prepare to Eat Lobster
• Method 3 of 3: Eating a lobster
• What do you need

Who doesn't love juicy lobster meat served with butter and lemon? This is one of the delights of the world's culinary arts, but serving a whole lobster can be daunting. Read on for information on how to prepare to eat your lobster and find every last juicy bite from the claws, tail, body, and legs.

Steps

Method 1 of 3: Choosing a lobster

1. 1 Choose between hard-shelled lobster and moulted lobster. If you go to a restaurant where you can pick out your own lobster, you may be asked if you want a hard-shelled or recently discarded lobster.
   • Hard shell lobsters are ripe enough to crack open when pressed lightly. All the same, the meat inside is hard and aromatic.
   • Shed lobsters tend to have softer shells because they recently dropped the old ones. Their meat is more aromatic, it is easier to get to it through the soft shell. However, they are usually smaller, with less meat.
2. 2 Choose between male and female. If you like tail meat, choose a female lobster, their tails are larger, as they are adapted for transporting eggs.
3. 3 Choose one that looks healthy and alive. Don't immediately look for a shorty from a litter or an underdog - choose a lobster with a twitching antennae that moves around the aquarium. Its color should be bright (but not red - it turns red after cooking) and its eyes should shine.
   • Avoid lobsters that look sleepy and sickly. Lobsters with damaged shells and cloudy eyes can be sick. If the tail of the lobster is wrapped under it, then most likely it is already dead, do not take it.

Method 2 of 3: Prepare to Eat Lobster

1. 1 Dress appropriately. Lobsters are often served in fine dining restaurants, but you can get dirty in the process. Small pieces of lobster can fall off your fork, causing oil droplets to spill onto your shirt. Bibs are included, but you may decide to wear something not too easily soiled, just in case.
2. 2 Get ready to use your hands. It is very difficult to eat a lobster without touching parts of it. Prepare to touch the lobster shell, tail, legs, claws, and entrails with your fingers. By the end of your meal, you will be knowledgeable about lobster anatomy.
3. 3 We study the tools. Lobster is served with the following tools to make eating it easier:
   • Lobster claw tongs, which are similar to nut tongs. Without them, it will be difficult for you to break the shell and get the meat.
   • A lobster fork or spatula, which is a tiny metal fork used to pull meat out of narrow parts of the shell.
   • Waste plate for lobster shells.
   • Hand wipes are often brought after a meal so you can wipe the lobster juice off your hands.
4. 4 Eat it along the way or after you cut it. Some people like to eat the lobster piece by piece, eating the piece that has just been removed from the shell. Others prefer to first separate all the meat from the shell, and then eat it without distraction. The choice is yours - in any case, both options are equally provided for by etiquette.

Method 3 of 3: Eating a lobster

1. 1 Twist the claws. Pull each claw down and away from your body to lift it off. Twist at the base of each claw so that you have the lobster's arms with the claws attached to them.
   • Meat is eaten by hand. Use a lobster fork to lift the meat out of your hands. There isn't very much, but it's worth it.
   • Disassemble the smaller part of the claws. Break off the claw at the point where it diverges. You will see a piece of meat in the small claw section; use a fork to remove this meat.
   • Break off most of the claw. Use tongs to get to the meat, and then use a fork to pull it out. The meat of this claw is large enough, so take a knife to cut it.
   • Remove the pieces of shell and cartilage in a designated plate.
2. 2 Pull off the lobster legs. Remove the meat in the same way as with the claws. Remove the shell to reveal the meat, or use a toothpick to move the meat away from the shell to suck it later.
3. 3 Cut out the tail. Open the shell on the tail and pull the meat out of it in one large piece. Unscrew the tail "fins" and remove small pieces of meat from them.
4. 4 Make an incision in the lower body. Pull the body out of the shell and collect any pieces of white meat you can find.
5. 5 Eat tomallis. This is a lobster liver that is avoided by some, but loved by diehard lobster aficionados. It is a gray matter found in the body of a lobster among the viscera.
6. 6 Find the coral. If you have a female lobster, then you can see red eggs or caviar in her body. They are edible, but they are not the most delicious part of the lobster.

What do you need

• Lobster
• Lobster tongs
• Lobster spatula or fork
• Dish for shell and cartilage waste