There has been an increase in the setting up of sea food restaurants and this is due to the escalating market potential of alternative cuisines. Owing to this reason, experts in fishing have to go the extra mile in a bid to provide the much needed supplies. Consumption of live lobster has become the trend, hence need to be supplied in large quantities. The daunting part for most people is preparing and extracting meat, various checkpoints come in handy for this reason.
Steaming has been considered as the appropriate method of preparation. An individual can use a huge pot which will be in a position of accommodating them comfortably. Overcrowding them in a tiny enclosure will not give the desired results. A two inch amount of sea water is then put inside the large kettle bottle. A steaming rack will then be conveniently placed inside the pot.
Professionals recommend that you need to add one at a time. After doing this, the pot should be covered and the individual needs to start timing. Lobsters that weigh one pound are steamed for a period of ten minutes. Those that weigh five pounds must be steamed for about forty minutes for proper cooking.
The consumption exercise requires an individual to have in place all the right tools. They include scissors, lobster crackers, bowl and napkins. Napkins are needed to cover up the mess that will result from juices. Adherence to every equipment functions will assist in extracting as much meat as possible. By so doing, an individual will definitely have a nice experience eating their meal.
The first thing to engage in involves removal of claws. This realized by holding it using one hand and the other one is meant for pulling and twisting them. The same procedure is also used for getting rid of the tail from the body. Keen note should be taken to avoid discarding the head and body since a lot of flesh is also found in such parts.
The top shell should be pulled from the body and discarded. Inside the cavity, you will find a green stuff and it is the lobster liver which is edible. The other thing to do is to pull the legs and the spongy gills from its body. Plenty of meat is also found in the legs, thus should not be taken for granted.
A nut cracker comes in handy for separating claws at the joints. When this is appropriately carried out, the individual should come up with four pieces. However, some lobster fans prefer having a huge piece of claw meat for consumption. When the shell is removed using a sea cuisine pair of scissors, more flesh will be derived.
When it comes to the tail, the individual should engage in sticking one finger in the base where there is a small opening and pushing the tail meat out. Similarly, you can also use a fork. However, the black vein that runs the entire length of the tail met should be removed and discarded. The following checkpoints will come a long way in ensuring that you enjoy your delicacy.
Steaming has been considered as the appropriate method of preparation. An individual can use a huge pot which will be in a position of accommodating them comfortably. Overcrowding them in a tiny enclosure will not give the desired results. A two inch amount of sea water is then put inside the large kettle bottle. A steaming rack will then be conveniently placed inside the pot.
Professionals recommend that you need to add one at a time. After doing this, the pot should be covered and the individual needs to start timing. Lobsters that weigh one pound are steamed for a period of ten minutes. Those that weigh five pounds must be steamed for about forty minutes for proper cooking.
The consumption exercise requires an individual to have in place all the right tools. They include scissors, lobster crackers, bowl and napkins. Napkins are needed to cover up the mess that will result from juices. Adherence to every equipment functions will assist in extracting as much meat as possible. By so doing, an individual will definitely have a nice experience eating their meal.
The first thing to engage in involves removal of claws. This realized by holding it using one hand and the other one is meant for pulling and twisting them. The same procedure is also used for getting rid of the tail from the body. Keen note should be taken to avoid discarding the head and body since a lot of flesh is also found in such parts.
The top shell should be pulled from the body and discarded. Inside the cavity, you will find a green stuff and it is the lobster liver which is edible. The other thing to do is to pull the legs and the spongy gills from its body. Plenty of meat is also found in the legs, thus should not be taken for granted.
A nut cracker comes in handy for separating claws at the joints. When this is appropriately carried out, the individual should come up with four pieces. However, some lobster fans prefer having a huge piece of claw meat for consumption. When the shell is removed using a sea cuisine pair of scissors, more flesh will be derived.
When it comes to the tail, the individual should engage in sticking one finger in the base where there is a small opening and pushing the tail meat out. Similarly, you can also use a fork. However, the black vein that runs the entire length of the tail met should be removed and discarded. The following checkpoints will come a long way in ensuring that you enjoy your delicacy.
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