How to Eat a Lobster
Perhaps the greatest culinary delicacy is the lobster. It doesn't matter how it's prepared: broiled, steamed, Newburg, Thermidor or Remoulade. Each taste is a prelude to another, and another--and another!
Part of a lobster's appeal is the process of eating one. While some may think all the cracking and picking is too messy or involved, Cape Codders and lobster connoisseurs adore seeking out each savory morsel.
So--go native and follow our steps to make the most of a fully-cooked lobster.
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1. Twist off the eight small legs. Sip out the meats and juices. 2. Twist off, then crack the claws. Use a pick so you don't miss the slivers of meat in the "thumbs." 3. Tear and twist the tail from the body. (fig. 1) 4. Break off the flippers and sip out the meat and juices. 5. Place your thumb on the back of the tail where the flippers were and push hard to expose the tail meat. (fig. 2) 6. Separate the back of the body. Many find the green tomalley tasty. (fig. 3) 7. Crack the body open sideways to reveal the last savory morsels. |
Photos are from the Cape Cod Traditional Clambake held every Wednesday evening from 6pm-10pm at the Chatham Bars Inn, Shore Road, Chatham. For reservations, call 508-945-0096.
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