Do You Eat the Lobster Body? A Guide to Enjoying Every Edible Morsel

There’s a good reason why sweet, mild lobster is a treat from the ocean: the meat from these flavorful crustaceans tastes great on a sandwich roll, in a creamy seafood pasta, or even in an Eggs Benedict. But a lot of seafood lovers say that eating the lobster whole is the best way to enjoy this seafood treat, which can be scary.

For people who have never eaten a whole lobster before, it might be hard to figure out how to start. The hard shell doesn’t make it easy to get to the soft meat. With the help of Steve Kingston, owner and seafood expert of The Clam Shack in Kennebunk, Maine, we’re giving you clear, step-by-step instructions on how to get the most out of these tasty morsels. Advertisement.

As a seafood lover and aspiring home chef, I often get asked if you can eat the body of a lobster. While claws and tails get most of the attention, there’s delicious meat hiding in the body that’s worth exploring. In this article, I’ll provide a comprehensive guide to eating lobster body and making the most of this decadent crustacean.

Why Eat the Body?

Many folks focus solely on claws and tail when eating lobster But leaving the body behind means missing out on some incredibly tasty morsels Here are few key reasons to eat lobster body

More meat for your money – Lobsters can be pricey. Getting the most value means enjoying every edible part. The body has a decent amount of meat for its size.
Unique flavorful meat – The texture and taste of body meat differs from claws and tail. It provides a nice change of pace.
Reduce waste – If sustainability matters to you, eating the body maximizes your lobster and minimizes what gets discarded
Impress your guests – Serving a whole lobster, then expertly extracting the body meat demonstrates your culinary skills.
Indulge your inner gourmand – For serious foodies seeking new tastes and textures, body meat delivers a special experience.

So don’t let that lobster body go to waste! Crack it open and discover its hidden pleasures.

Getting to the Goods – How to Extract the Meat

While claws and tails practically surrender their meat willingly, getting to the lobster body’s edible treasures takes a bit more effort. Here are some tips for extracting that tasty meat:

Twist and pull – The first step is separating the body from the tail. Give a good firm twist and pull to break the two sections apart.
Crack the shell – Use lobster crackers, hammers, or even a rolling pin to crack the shell without shattering it. Apply pressure slowly and deliberately.
Pick and scoop – Use lobster picks, skewers, or your fingers to pick meat from cracks and crevices. Scoop out meat along the bottom side of the body.
Rinse and repeat – Rinsing cracked pieces under cold water helps dislodge meat. Keep picking and rinsing until you’ve gathered all you can.
Watch the legs – Don’t forget the legs! Crack them as well to access the tasty morsels inside.

It takes time and effort, but you can get a surprising amount of meat from the body if you’re diligent.

Handling the Must-Try Morsels

Along with the basic body meat, be sure to try these special treats found inside the lobster body:

Tomalley – This soft, green lobster liver is considered a delicacy by many. Enjoy its rich, unique flavor straight-up or in sauces.
Roe – The coral-colored lobster roe provides a mild, briny pop of flavor. From caviar-style presentations to roe butter, get creative with how you eat this treat.
Juices – The body houses succulent juices that lend incredible flavor. Retain these juices to boost sauces, broths, and more.

Don’t let these morsels go unnoticed when eating lobster body. Savor their full experience!

Cooking Considerations

While perfectly enjoyable fresh and cold, heating things up can take lobster body meat to new culinary heights. Here are some cooking methods to consider:

Sauté – A quick sauté in butter or olive oil provides a nice sear and firms up the texture.
Broil – For bolder flavor, broil the body meat for a couple minutes until hot and slightly charred.
Bake – Baking lets body meat gently heat while retaining moisture. Embed pieces in savory bread or pastry doughs.
Simmer – Add body meat (shelled or unshelled) when making seafood soups, stocks, and simmered rice dishes.

With some creativity in the kitchen, the lobster’s body can truly shine.

Tasty Recipe Ideas

Looking for inspiration on how to use lobster body meat? Here are some mouthwatering recipe concepts to try:

Toss chunks of lobster body meat with pasta, olive oil, garlic, lemon juice, and herbs.
Fill omelets or frittatas with sautéed body meat, spinach, and cheese.
Mix pieces of body meat into lobster or seafood salad served over greens.
Make lobster tacos with warmed body meat, guacamole, pico de gallo, and lime crema.
Create a rich bisque, chowder, or stew using reserved body shells, juices, roe, and tomalley.

With bright flavors and smart techniques, lobster body can star in sensational seafood dishes. Get creative and cook up something special!

Answering Your Lobster Body Questions

I know eating lobster body may raise some questions for first-timers. Here I’ll address some common FAQs:

Is there a lot of meat in the body? – There’s a moderate amount in relation to its size – less than claws and tail but worth the effort.

What does the meat taste like? – It has a slightly firmer texture and more pronounced lobster flavor compared to claw and tail meat.

Do you eat the shell? – No, lobster shells are not eaten. But they’re useful for making stock.

Can you freeze leftovers? – Yes, freeze extracted meat for future use. Thaw gently in fridge before eating.

What are the red spongy parts? – Those are the gills – one of the few inedible parts you need to remove.

Don’t hesitate to get in touch if you have any other lobster body questions!

Time to Crack Open Some Lobster Bodies

Hopefully this guide has intrigued and informed you on savoring oft-overlooked lobster body meat. With patience and the right techniques, you can unlock its unique textures and ocean-fresh flavors. Serving up a whole lobster loses appeal when you discard half the goodness.

So next time you cook lobster, remember that the body has an amazing bounty to offer. Get hands-on, get cracking, and treat yourself to this special seafood experience. Your taste buds will thank you!

Step 2: Shuck the claws and knuckles

Kingston says, “A lobster has three parts: the claws and knuckles, which are its arms; the main body; and the tail.” Kingston recommends starting with the claws.

The claw and knuckle need to be broken away from the body. You can use your fingers or a nutcracker or lobster scissors for extra force. “Be careful of the water thats going to come out every time you crack the shell. Then, break the claw away from the knuckle,” Kingston says.

Once you’ve taken the claw off the knuckle, use your fingers to pull off the claw’s “thumb.” To get the meat out of the bigger part of the claw, cut it in half with your hands or a nutcracker. Then, use an oyster fork to gather the meat. “Take care not to grind [bits of the] shell into the inside meat,” says Kingston.

Dont forget about the knuckles either, Kingston says. “This is arguably the sweetest and tenderest meat in the whole lobster, so dont miss it. Broken the knuckle with your fingers or a nutcracker to get to it. Use a fork or pick to remove the meat. You can also use seafood scissors to get a cleaner cut. “Slide the scissor into either end of the jointed knuckle close to the shell, avoiding the meat. Snip to the opposite end, and then flip it over and repeat,” Kingston says. Advertisement.

Step 1: Assemble your materials

Youll want to start by making sure you have everything you need, including the lobster. Certain lobsters are easier to eat than others, Kingston says. “If youre buying lobster, you should try to choose 1 to 1. lobsters with new shells that weigh 5 pounds. The shells will be soft enough to break with your hands or a nutcracker if you need more force. Hard shell lobsters can be tougher to crack, but a nutcracker will still do the job,” he explains.

New shell lobsters, which are also called “soft shell lobsters,” are in season from early June to mid-November in cold water areas like Maine and other parts of New England. If your local fishmonger brings in Northeastern lobster during that time, you’ll probably be getting new shell lobsters. From December through May, most seafood shops carry hard-shell lobsters. If youre not sure which ones are in stock at any given time, ask the fishmonger for guidance.

Regardless of the type of lobster, its helpful to have the following equipment on hand:

A nutcracker and/or lobster scissors. This tool can help you crack tough shells open so you can get to the meat inside.
An oyster fork or a seafood pick. Forks that aren’t made for scraping meat out of tight places like the claws and tail are too wide. If you want to get into tight spots, you can use a smaller oyster fork or an even thinner seafood pick.
Napkins. You’ll want to be ready for the mess that comes with eating a whole lobster. Keep more napkins than you think you’ll need on hand. If you want to go the extra mile, grab a lobster bib and a wet wipe as well.

How to Shell and Eat A Whole Lobster

Can you eat a lobster?

Lobsters have various edible parts, with the majority of the meat found in the tail and claws. The legs and body also have some meat, but in smaller amounts. However, it’s best to avoid eating the tomalley, a green substance found in the body, as it may contain toxins. What Are the Health Benefits of Eating Lobster?

Which part of a lobster eats the most meat?

With the most amount of meat in the lobster, this part is the most sought-after. Twist the tail off the rest of the body (carapace) and use a fork to pull the tail meat out. This tends to be the toughest meat in the lobster. Twist each claw off and crack open with a nutcracker, then use a small fork to extract the sweet, silky meat.

Can you eat lobster tail meat?

If you have a whole lobster you can eat the tail meat, claw meat, and meat in the knuckles, legs, and body. If you purchased a female lobster, the tail should have red roe (lobster eggs) along the tip of the shell, which are edible. Avoid eating the tail vein, as well as any cartilage or portions of the shell.

Do lobsters have meat?

Yes, the lobster body contains a small amount of meat. However, it is not as commonly consumed as the tail, claws, and legs due to its relatively small size and challenging extraction process. 2. Are the tomalley and roe edible? Yes, both tomalley (the green liver) and roe (eggs) found inside the body of a female lobster are edible.