How to Eat a Whole Lobster

Nothing can kill the mouth-watering anticipation of eating a great seafood dinner faster than being presented with a whole lobster if you have never eaten one before. Suddenly, this delicacy looks like it is encased in steel armor, and the array of eating implements that you are presented with look like medieval torture devices. You may have had lobster tail before, but it’s clear that tackling the whole lobster will take a little more work. Don’t panic, freeing your dinner from its shell is just a matter of a little knowledge and technique.

Things You'll Need

• Whole lobster
• Bib
• Lobster fork and/or lobster picks
• Lobster cracker or hammer

Instructions

Indentifying tools and their uses

1. Use the bib. You won’t look silly and you won’t regret it.

2. Use the lobster fork and claw picks to work the meat out of the legs and claws. The lobster fork is usually a small three pronged fork with a long handle, and the picks vaguely resemble dental picks.

3. Crack the legs, claws and other small shelled parts with the lobster cracker. This is a metal instrument that looks like backward pliers. You may get a small hammer instead of a cracker. When using a hammer to crack the shell, put a napkin over the lobster to avoid splattering lobster on yourself and dinner companions.

Eating the lobster

1. Start by removing the legs with a twisting and pulling motion. Set them aside and later pry the meat out with the lobster for or claw picks.

2. Crack the claws with the cracker or hammer. Twist and pull them from the body. Usually you will be able to pry the claw meat out with your fingers.

3. Grab the tail with one hand and the back with the other hand and firmly twist until the meat is loosened. Push the meat through the tail. This is usually considered the best part of the lobster

4. Remove the small morsels of meat in the tail fin with your fork.

5. Explore the nooks in the shell where more bits of meat may be but avoid the head area. Some hard-core lobster eaters say the brain is the best part. However, since lobster brains are merely a collection of nerve endings, it may be difficult to identify.

Tips & Warnings

• Although some people eat the green tomalley, or digestive organs, it’s not bad manners to skip it. If your lobster originates from a polluted area, it isn't advisable to eat the tomalley.

• The red lumpy substance is roe or the lobster’s eggs. These are edible and considered a delicacy.

Resources

• The Lobster Institute