Do You Eat Lobster Claws? A Guide to Enjoying Every Part of the Crustacean

While out to eat, you feel like Maine lobster, so you order a whole lobster and have it brought to your table. What do you do first? Some people don’t like having the lobster stare at them with its beady eyes and the whole thing taking up their plate, but they have enjoyed the benefits of having it broken up and eaten. They move their focus elsewhere, such as to the tail or claw meat, and tackle it first. Crusher Claw from a.

But what’s the best thing about lobster? The meat is mild and sweet, and it’s firm and has some fibers in it. The tail meat is firmer than the meat from the claws. Some people love the meat from the lobster tail, while others love cooking the legs and pulling the meat out of the claws. Or perhaps something else?.

Lobster is one of the most decadent and delicious seafood treats out there. When presented with a whole boiled lobster at a restaurant or beachside shack most people immediately dig into the tail and call it a day. But there’s more to this crustacean than just the tail meat. What about the claws? Do people actually eat lobster claws too?

The short answer – yes you can and should eat the lobster claws! The claws may look intimidating to crack open but they contain tasty, tender meat inside. Here’s everything you need to know about savoring those lobster claws.

Anatomy of a Lobster Claw

Lobsters have two distinct front claws – the pincher claw and the crusher claw. The pincher claw is designed for grasping and tearing prey. It has sharp inner edges for snipping.

The crusher claw is larger and has molars on the inner surface for crushing hard-shelled food. Depending on the lobster’s dominant side, either claw can take on the pinching or crushing role.

Both claws are packed with flavorful claw meat in compartments on either side of the “thumb” area. Don’t worry – they are not actually thumbs! This is just the technical term for the immobile part of the claw.

How to Crack Open and Eat Lobster Claws

Cracking into those claws takes a little work, but it’s worth it for the sweet meat inside. Here are some tips:

Twist off the claws where they meet the body. This may take some effort.
Use lobster crackers nut crackers, or small hammers to break open the shells. Try to aim for the joints.
Don’t smash the claws! Use controlled pressure to crack without pulverizing the meat.
Use lobster picks, small forks, or your fingers to pull out claw meat chunks.
Watch for cartilage running through the claw – avoid or remove this.
Dip the succulent meat in melted butter and enjoy!

Tips for Getting the Most Claw Meat

Choose hard shell vs. soft shell lobsters for firmer, fuller claws. Soft shells have thinner, weaker shells.
Pick lobsters with both claws intact. Many are missing a claw from fighting.
Go for larger claws if you can. Bigger claws = more meat.
Squeeze legs to push meat into empty spaces in broken claws after cracking.
Don’t forget the knuckle meat where claws attach to the body.
Save broken shells and use for seafood stock.

Pincher vs Crusher: Minor Differences in Taste/Texture

You’ll get slightly different experiences from the pincher and crusher claws. Here’s how they compare:

Crusher claws tend to be larger and bulkier with more knuckle meat.
Pincher claw meat may be a little sweeter and more tender since these claws are less muscular.
Crusher claws require bigger crackers to break through the thicker sections.
Pincher shells may splinter more making meat trickier to extract without shredding.

Overall the differences are subtle. Both claws offer tasty, soft meat compared to the firmer tail. Enjoy them equally!

Lobster Claw Cooking Methods

Boiling or steaming whole lobsters is the classic preparation. But lobster claws also shine when prepared using other cooking techniques:

Grilling – grill shelled claws 2-3 minutes per side, basting with butter.
Broiling – broil shelled claws 4-5 minutes until opaque.
Sautéing – sauté shelled claws in butter 3-4 minutes just until heated through.
Roasting – roast shelled claws at 400°F for 5-8 minutes until warmed through.
Adding to soups/stews – simmer shelled claws in broths or tomato bases 3-5 minutes to heat.

Why Eat the Claws?

Here are some of the best reasons to savor those lobster claws:

Sweet, delicate meat – the claws contain some of the sweetest nuggets of tender lobster meat.
Satisfying to crack open – there’s something special about cracking the claws yourself to get to the meaty reward inside.
Adds variety – claws offer a slightly different texture from the tail meat.
Provides more food – claws yield a good amount of extra meat beyond just the tails.
Impressive presentation – whole lobsters served tableside look more bountiful and dramatic with the claws intact.
Flavorful meat for recipes – shelled claw meat adds succulent bites to pastas, risottos, tacos and more.
No waste – not eating the claws means leaving behind great lobster meat.

Claw Meat vs. Tail Meat

So how does claw meat compare to the ever-popular tail when it comes to taste and texture? Here’s the basic breakdown:

Tail – firmer, more dense; offers more volume of meat.
Claws – softer, more delicate; sweetness more pronounced.
Tail – mild saline flavor; prized for its firm “lobster-y” quality.
Claws – sweeter, almost buttery flavor; joy in their tenderness.

Both tail and claw meat are delicious in their own right. Treat yourself to the full lobster experience by savoring both parts!

Lobster Claws: Worth the Work

Tackling a whole lobster can seem daunting if you’ve never cracked open claws before. But these tips will help you successfully extract all of the sweet, delicious meat. The flavorful bite of the claws takes the lobster dining experience to the next level. Don’t miss out on these treasures of the sea. Grab your lobster cracker and dig in to those claws!

do you eat lobster claws

Why We Love the Tail the Best

If you’re hungry and don’t want to wait, a lobster tail has a lot more meat and is easier to pull out with a fork. Learn how to crack open and deconstruct a whole cooked lobster.

It is more common for the tail meat to be tougher than the claw meat when lobsters flap their tails and move around in the water.

Lobsters can Be Left or Right Handed!

do you eat lobster claws

On most lobsters, these specialized hands tend to be on the same side. However, some lobsters are “left handed” and the crushing and cutting claws are switched. Some are even ambidextrous! Whichever claw is larger tends to be the claw of favor.

GARLIC BUTTER POACHED LOBSTER CLAWS RECIPE

Do you eat lobster claws?

Since claws can be puny in terms of meat, most people rely on the tail meat to satisfy their appetites. Others enjoy the inside body of the lobster: the vein, intestine, roe (or eggs). If you do consume these parts, it is recommended to wash them out. The Knuckle Meat is the Best!

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?

Can you cook lobster claws without the rest of the lobster?

Yes, you can absolutely cook lobster claws without the rest of the lobster. Lobster claws are a delicious and sought-after part of the lobster, and they can be enjoyed as a standalone dish. How should I prepare the lobster claws before cooking? To prepare lobster claws before cooking, you will need to remove them from the lobster.

What to eat with lobster claws?

From simple yet elegant dishes like classic lobster claws with melted butter to more intricate creations such as lobster claw bisque, there’s a dish to challenge and excite every home chef. For a refreshing twist, try the lobster claw and avocado salad, perfect for a light lunch.