How to Cut a Lobster for Cooking – A Detailed Guide

Lobsters are delicious crustaceans that can be prepared in many mouthwatering ways. However, before you can cook a lobster, you need to know how to properly cut it. There are a few different methods for cutting a lobster, depending on what part of the lobster you want to use and how you plan to cook it. In this article, I’ll provide a detailed guide on how to cut a whole lobster or just the tails and claws.

Overview of Cutting a Whole Lobster

When cutting an entire lobster, you’ll need to separate the different edible sections of its body. Here is an overview of how to cut a whole lobster:

• Twist and detach the claws and legs.

• Separate the tail from the body

• Cut the tail lengthwise to butterfly it open,

• Crack the claws to access the meat.

• Scoop out meat from legs.

• Remove meat from body cavity.

Butterflying the tail helps the meat cook evenly. Removing the meat from the legs and body allows you to access every bit of tasty lobster meat.

Step-by-Step Guide to Cutting Lobster Tails

The lobster tail is often considered the prime section of lobster meat. Here are step-by-step instructions for cutting lobster tails:

1. Separate the Tail from the Body

• Grasp the body firmly in one hand.

• Twist and pull the tail away from the body.

• The tail may still have some small legs attached. Pull these off.

2. Butterfly the Tail

• Place the lobster tail on a cutting board, shell-side up.

• Using kitchen shears or scissors, cut lengthwise through the top of the shell from the wide end down towards the flippers.

• Cut deep enough to slice all the way through the meat inside.

• Carefully crack the shell open. The meat should still be attached at the flipper end.

• Rinse out any debris from inside the shell.

3. Remove Intestinal Tract

• A small intestinal tract runs through the top of the meat.

• Pull this out gently using your fingers and discard it.

• Rinse the meat again if needed.

The lobster tail is now ready for seasoning and cooking! Butterflying it opens up more surface area for absorbing flavors and heat.

Step-by-Step Guide to Cutting Lobster Claws

The claws contain a good amount of tender lobster meat. Here is how to cut them open:

1. Twist and Detach the Claws

• Grab the body firmly and twist each claw to detach it.

• You may need to wiggle them back and forth to fully remove them.

2. Crack the Shell

• Place a claw flat on a hard surface like a cutting board or counter top.

• Use a mallet, hammer, or the back of a heavy knife to crack the shell.

• Hit it firmly along the joint that meets the body.

• The shell should crack open while still staying partially attached.

3. Remove the Meat

• Break the cracked claw in half to fully expose the meat.

• Use a fork or lobster pick to pull the meat out in chunks.

• Rinse and pick out any remaining shell bits or cartilage.

And that’s it – you now have succulent lobster claw meat ready to enjoy!

How to Cut a Lobster for Boiling or Steaming

If you want to cook your lobster whole by boiling or steaming it, just leave the body intact after removing the claws and tail.

To prepare a whole lobster for boiling or steaming:

• Twist off the claws and tail. Leave them raw for cooking.

• Cut the underside of the body lengthwise. This allows heat to penetrate inside during cooking.

• Leave the upper shell intact to keep meat moist.

• You can crack the body shell once cooked to easily access all the meat.

Tips for Cutting Lobster

Here are some useful tips to keep in mind when cutting lobsters:

• Use sharp, sturdy kitchen shears for easy cutting through shells.

• Rinse pieces under cold water while working to wash away debris and insect larvae.

• Cut off intestinal tracts and “mustard” (green gland) which can taint the flavor.

• Save time by only removing tail, claws, and legs for cooking. The rest of body meat is harder to extract.

• Crack shells before cooking to make removing meat easier.

• Chill lobsters before cutting for easier handling. They tend to be more active at room temp.

• Don’t throw away shells! They can be used to make tasty lobster stock.

What Tools Do You Need for Cutting Lobster?

Having the right tools makes cutting lobster much easier:

• Sharp kitchen/poultry shears

• Sturdy kitchen scissors

• Heavy chef’s knife or cleaver

• Mallet or small hammer

• Lobster picks or cocktail forks for pulling out meat

• Cutting board

• Kitchen towel for gripping lobster

Frequently Asked Questions About Cutting Lobster

Here are answers to some common questions about preparing lobsters:

Is it hard to cut a live lobster?

It can be challenging if the lobster is still active and moving. Chilling it first helps calm it down for easier handling. Using a sturdy cutting board, sharp shears, and a kitchen towel for grip also helps get the job done.

Should I cook a lobster whole or cut it up first?

Either method works fine. Cooking it whole yields a dramatic presentation. Cutting it up first allows better penetration of flavors and heat to the meat. Do what best suits your recipe and cooking method.

What’s the clear liquid that comes out when I cut a lobster?

That is hemolymph fluid which circulates through their body similar to blood in other animals. It will coagulate into a jelly-like substance when cooked. It’s normal and safe to consume.

Can I freeze lobster meat after cutting and cooking it?

Yes, cooked lobster freezes very well for future use. Cool it down completely first, then seal it airtight in bags or containers before freezing. It will keep for 2-3 months in the freezer.

Should I save the lobster shells or discard them?

Definitely save lobster shells, legs, and body parts after removing the meat. These can be used to make delicious lobster stock by simmering them in water with vegetables and seasonings.