Lobster has always been a favorite fish for most people, and many dishes using lobster require the flesh to be removed from the shell. Here are some tips to help you prepare lobster dishes at home.
The first way to cook a lobster that needs to live is to hold it tightly by the back, quickly dip it into a kettle of boiling water, then submerge the rest of the body. Make sure you have enough water to cover the lobster completely. Boil quickly for 5 minutes; Then reduce the heat or transfer to a cooler part of the stove and cook gently for 1/2 hour. Remove from water and let cool.
Once prepared in this way, lobsters can be served chilled or used in the preparation of a variety of ready-to-eat meals. If it is to be used without further preparation, it is often served from a bowl that is mostly open. Mayonnaise or other sauces are usually served with lobster. When eating, the meat is removed from the shell with a small fork.
To remove a lobster from its shell, first remove two pairs of large claws and four pairs of small claws, then remove the tail from its body. Then use the scissors to cut a slit along the shell that covers the bottom of the tail and cut the flesh inside the tail into one large piece. The easy-to-observe intestinal tract is found embedded in this section and runs its entire length. Cut and discard the meat. Then remove the meat from the shell, leaving only the part that looks fibrous, such as the tail meat. The stomach should not be removed from the shell. However, care must be taken to ensure that all of the meat around the bone gets into the portion of the lobster bone. The coral material, namely lobster eggs, must also be discarded because it can be used as a side dish.
When the meat is removed from the shell, continue to remove the flesh on the nails. Hit a large nail with a walnut cracker or a small hammer, removing the pulp inside. If small nails are used for decoration, as is often done, remove the flesh without damaging it; otherwise they break like big ones.
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