Lobster is a delicious crustacean that is enjoyed by many people around the world However, cleaning and preparing a live lobster before cooking can seem intimidating, especially if you’ve never done it before This comprehensive guide will walk you through each step of cleaning a lobster at home, from beginning to end.
Why Cleaning is Important
Cleaning and preparing a lobster properly before cooking is very important for several reasons
-
It removes the inedible parts and waste, leaving you with just the tasty lobster meat. Things like the intestinal tract, gills, and “mustard” should be removed.
-
It ensures food safety by getting rid of bacteria accumulated in the lobster’s stomach and intestines
-
It removes the thin membrane covering the tail meat so it cooks more evenly.
-
It allows seasonings and flavors to better penetrate the meat during cooking.
-
It gives the lobster meat a fresher taste and nicer presentation.
So take the time to clean your lobster; it makes a big difference in the final results!
What You’ll Need
Before getting started, make sure you have the following supplies on hand:
-
A live lobster or freshly killed lobster
-
A sharp chef’s knife
-
Kitchen shears or sturdy scissors
-
A small bowl for collecting juices/waste
-
A cutting board
-
A lobster cracker or nut cracker (optional)
Step 1: Chill the Lobster
The first step is to chill the live lobster down in the refrigerator for at least 30 minutes before cleaning and cooking. This not only makes the lobster docile and less likely to move around, but it also sedates it and makes the process more humane.
Place the lobster in the fridge in a container or plastic bag until it’s fully chilled.
Step 2: Kill the Lobster Humanely
Once the lobster is chilled, it’s time to quickly and humanely kill it before cleaning it. There are a couple recommended methods:
-
Knife method: Hold the lobster on its back and place the tip of a chef’s knife into the cross pattern on its head. Swiftly plunge the knife straight down to split its head in half. This will kill it instantly.
-
Steam method: Place the chilled lobster in a large pot with about 2 inches of boiling water. Cover and steam for 5-7 minutes until it turns bright red. Remove and let cool—the lobster will be cooked and dead.
Both methods destroy the lobster’s central nervous system quickly so it doesn’t suffer. Avoid hacking or sawing methods.
Step 3: Twist and Remove the Claws/Legs
Once the lobster is dead, twist each claw where it meets the body to detach them. Do the same for each of the small walking legs. Remove the rubber bands from the claws if they have them.
Set the claws and legs aside—they can be cracked later to extract the meat.
Step 4: Separate the Tail from the Body
Hold the body firmly and grab the tail with your other hand. Twist the tail back and forth while pulling to separate it from the body.
Some resistance is normal, but keep wiggling and pulling until it releases. Lay the tail aside for now.
Step 5: Remove Intestines and Mustard from Tail
There will be a thin, clear/grey membrane covering the meat inside the tail. Grab this with a paper towel and peel it off.
Then, use kitchen shears to cut along the center of the underside of the tail shell. This will expose the meat.
Remove and discard the intestinal vein running through it, along with the yellow-green mustard or tomalley. Rinse the tail under cool water when finished.
Step 6: Remove the Head
To remove the head, flip the body over so the underside is facing up. Using a chef’s knife, make an incision where the head meets the upper body.
Cut all the way through the shell on both sides of the head to remove it completely. Discard the head or save it for stock.
Step 7: Remove Gills and Mandibles
Once the head is off, you’ll see feather-like gills on either side of the body cavity where the legs were removed. Pull these out gently and discard them.
There will also be spiky mandibles or mouthparts. Carefully grab these with pliers or a paper towel and pull them out.
Step 8: Rinse out Body Cavity
Run cool water into the open body cavity to rinse out any remaining gills, loose mustard or waste. Let it drain well.
Step 9: Crack the Claws, Legs and Knuckles
Now it’s time to crack open the claws, knuckles, and legs to extract all the delicious meat. There are a few options:
-
Use a lobster cracker/plier or sturdy nut cracker to crack the shell at each joint.
-
For a smaller claw, place the tip in your mouth, cover with a towel, and use your back molars to crack it. Extract the meat.
-
For legs, start from the small tip and press out the meat with your fingers as you go up towards the body.
-
Use a mallet or rolling pin to crack the shell before removing meat.
Extract every bit of claw, leg and knuckle meat you can find!
Step 10: Rinse the Meat and Refrigerate
Give all the extracted meat a final rinse under cool water and drain well. Transfer the meat to an airtight container and place in the fridge until ready to use.
Properly cleaned lobster meat will keep for 2-3 days in the fridge before cooking.
Do’s and Don’ts
Here are a few extra do’s and don’ts to keep in mind when cleaning lobster:
DO:
-
Cut from head to tail when splitting to expose meat
-
Use a lobster bib while cleaning to contain juices
-
Rinse meat well before refrigerating
-
Work over a cutting board or sheet pan
DON’T:
-
Saw or excessively hack the lobster during killing
-
Leave innards or mustard in tail or body
-
Store meat over 3 days before cooking
-
Submerge cooked meat back in water
And that covers the complete process for successfully cleaning and preparing a lobster before you cook it! Follow these simple steps, take your time, and you’ll get beautiful, restaurant-quality lobster meat ready for cooking.
Things You’ll Need
- Lobster
- Lobster pick (lobster fork)
- Lobster cracker, nutcracker, or crab mallet
- Hot water
- Bowl
- Rolling pin
You Might Also Like
Reviewed by:
First, twist the lobster’s tail back and forth and pull it away from the body. Take off the tail flippers and use your finger to push the meat out of the wide end where the tail met the body. Next, twist the claws off of the lobster. Break off the pincher on each claw and use a fork to pick the meat out from inside. To get the meat out of a soft-shell lobster, use your hands to break open the rest of each claw. For hard-shell lobsters, use a nutcracker to break open the rest of each claw. Crack open the connecting joint attached to each claw and remove the meat with a fork. Finally, take the legs off the body and use a rolling pin to get the meat out of each leg. For more tips on cleaning lobster, like how to collect roe from a female, keep reading!.
Do This Critical Step Before Cooking Lobsters! How to Clean, Prep, Cut, Crack Boston Lobsters
Should you clean lobster before cooking?
However, ensure that you clean your lobster before cooking or boiling it. The bottom line is; always purchase live lobster, follow the correct cleaning guidelines, and have the necessary tools handy. Want to learn about cleaning lobster like a pro?
How do you clean a butterflied lobster?
Gently take your thumb and loosen the tail meat from each side of the lobster tail. Carefully remove the tail meat from the shell, letting it still stay attached to the end of the tail and fin. Push the cracked shell together and lay the butterflied lobster on top of the shell. Give the lobster a quick rinse and pat it dry with paper towels.
Why is cleaning a lobster important?
Cleaning is important because it allows you to remove the meat from the shell, which makes it easier to cook and eat. Once you start cleaning, it’s easier to check if the lobster is fresh, because the meat should be firm and not discolored. You will also need to devein and remove the intestinal tract.
How do you clean a lobster tail?
Pat the lobster tails dry. Use kitchen shears or a sharp knife to make cut down the center of the top of the shell. Carefully remove the meat from the shell by gently pulling it out with your fingers. Once you have removed the meat, Remove the dark vein running down the center of the tail. This is the intestinal tract.