If you’re new to enjoying lobster, don’t worry. Cracking the shell and searching for the sweet, prized meat is a New England tradition. However, eating a full Maine lobster can be a little intimidating. But with a few tips, you’ll learn how to eat Maine lobster like a native in no time!.
Lobster claws are considered one of the most coveted parts of the lobster. With their succulent meat and intense sweet flavor, cracking open and enjoying these lobster appendages is a sublime culinary experience. However, for many first-timers, navigating the process of extracting the precious meat from the hard shells can be intimidating.
Don’t worry! In this comprehensive guide we will walk you through everything you need to know to eat lobster claws like a seasoned pro. From picking the perfect claws to expert techniques for getting every ounce of flavorful meat out you’ll be an expert in no time. So let’s get cracking!
Anatomy of Lobster Claws
To understand how to best eat lobster claws, it helps to first understand the anatomy. Lobsters have three pairs of claws – the crusher claw, the pincer claw, and two smaller legs claws.
The crusher claw is the larger of the two front claws. It gets its name from its function – crushing and gripping prey. This claw contains the most meat, but the shell can be very hard to crack.
The pincer claw is the smaller claw with pincers for grasping food. While slightly smaller, it still packs a good amount of sweet claw meat.
The two smaller leg claws are attached to the walking legs They are much thinner and contain less meat, but many enjoy sucking out the morsels inside
Picking the Perfect Lobster Claws
When selecting lobster claws, whether cooked or raw, keep an eye out for:
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Color – The shell should be bright red with no black/dull spots. This indicates freshness.
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Weight – Heavier claws mean more meat inside. Go for the hefty ones.
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Texture – Avoid claws with cracks or mushy spots. Opt for smooth, hard shells.
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Movement – For live lobsters, choose ones with claws that snap energetically. This is a sign of vitality.
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Bands – Many lobsters come with rubber bands around the claws to prevent injury. Remove these before cooking/eating.
Picking premium claws is the first step to maximizing your lobster claw enjoyment.
Must-Have Tools for Eating Lobster Claws
Having the right tools at your claw-cracking station will make accessing all that delicious meat much easier. Here are some must-haves:
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Lobster cracker – Specifically designed to break open lobster shells. A nutcracker can work too.
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Small fork or pick – Helps wiggle meat out of tight spaces and nooks.
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Kitchen shears – Cuts through shell and cartilage bits effortlessly.
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Rolling pin – For pressing out leg claw meat through the thin shell.
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Seafood knife – Sharp knife for slicing meat and loosening it from the shell.
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Wet napkins – Because eating lobster is messy work!
Step-by-Step Guide to Eating Lobster Claws
Now that you know what to look for and have the proper tools, let’s walk through the process of getting every sweet morsel out of those lobster claws:
Prep the Claws
First, separate the claws from the lobster body by twisting where they connect. For cooked lobsters, do this right before eating while the meat is still warm.
Remove any rubber bands around the claws – they are only there for safety while transporting live lobsters.
Finally, crack the “elbow” knuckle where the claw meets the body. Wiggle a pick inside to remove this small bit of succulent knuckle meat.
Tackle the Crusher Claw
Since this claw contains the most meat, many recommend cracking it open first.
Position the crusher claw vertically on a hard surface. Use the claw crackers or a chef’s knife to break the shell right down the middle.
Once cracked, use a fork or pick to remove the entire claw meat in one solid piece. Take your time and enjoy!
Move on to the Pincer Claw
The pincer claw usually contains slightly less meat but is still packed with deliciousness.
Bend back the small pincer until it cracks off. This will expose an opening.
Wedge the cracker into this gap and break the shell open. Be gentle to avoid shattering the meat.
Carefully wiggle the meat out in one piece with a fork. If needed, use kitchen shears to cut any stubborn cartilage.
Extract the Leg Claw Meat
For the smaller leg claws, don’t use a cracker. You’ll likely crush the delicate meat inside.
Instead, simply twist and pull the claw off the leg. Use your hands to roll the leg claw back and forth – this pressure pushes the meat out the opening.
You can also use a pick or suck the sweet morsels directly from the leg claw. Be sure to get every last bit!
Cooking and Serving Tips
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Steaming and boiling are best for cooking lobster claws without drying out the meat. Grill briefly just to add smokiness.
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Eat claws when freshly cooked – the meat will be juicy and tender. Refrigerate leftover meat.
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Serve lobster claw meat chilled in salads, tossed in pasta, or wrapped in pastry for appetizers. Dip in melted butter!
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When dining out, ask for a lobster claw cracker and pick. Don’t be shy to ask the waiter for help.
With the expertise you’ve gained from this guide, you are ready to take on lobster claws like a seasoned pro. So grab some claws, get cracking, and enjoy the phenomenally sweet meat inside. Just be prepared to fight off fellow diners eyeing your pile of empty shells when you’re done!
FAQs
Why do lobsters have rubber bands on their claws?
The rubber bands prevent injury to handlers as live lobsters can snap their claws. Remove bands before cooking and eating the lobster.
What’s the best way to extract leg claw meat?
For leg claws, avoid using cracker tools. Roll the leg between your hands or simply suck the meat directly from the opening.
Can I eat lobster claws that have turned black?
No, black spots indicate spoilage. Only consume bright red lobster claws for safety and optimal flavor.
Is claw or tail meat sweeter?
Most agree claw meat has a slightly sweeter taste and more tender texture compared to tail meat. Personal preference rules here though.
How do you crack open a lobster claw?
Position the claw vertically and use lobster crackers or a sturdy knife to break the shell in half down the middle. Take care not to shatter the meat.
What Is the Correct Way to Eat Lobster Using a Cracker?
To use a lobster cracker, put the claw carefully between the jaws of the cracker and press down on the shell until it breaks. Avoid squeezing too hard to prevent crushing the meat inside.
Once the shell is broken, use a fork or lobster pick to get the meat out. Enjoy the juicy texture and flavor of this tasty seafood.
Step by Step Instructions for How to Eat Lobster
Disassembling a lobster before consuming it is an art-form that requires some preparation. It takes time to crack open the lobster and get the meat out of the tail, claws, and legs. You have to wear a lobster bib and use napkins to protect your clothes.
The process can be messy, which may cause some diners to shy away. You may also have to accept the fact that you might finish eating last.
Time needed: 10 minutes
How to Remove the Meat from a Cooked Lobster
- Attack the Lobster Claws: First, grab the body (carapace) and twist off each of the front claws. Then, take out the claws and the knuckles that connect them.
- Take the Knuckle Meat Twist off the knuckles, which are the two small sections with joints that are connected to the claws, and Cut the knuckles in half at the joint with a nutcracker or the back of a chef’s knife. Use the handle of a fork or pick to push out the meat.
- Break the Claws Open: Move the smaller, hinged pincher on each claw and slowly pull it out. Use a pick to get the small piece of meat out of the claw if it gets stuck there. A nutcracker can be used to crack the claws along their widest points. The claw meat should come out in one piece.
- Take the Tail Away: Hold the lobster body in one hand and the tail in the other. Twist the tail away from the body and take it off. Bend the tail fins off the tail piece. Pick out the small pieces of meat from the fin with a seafood fork.
- To get the juices, lay the tail on its side on a flat surface, like a cutting board or baking sheet. (Press down hard on the tail until you hear a crack.)
- Remove the Tail in One Piece. Push the tail meat up and out of the other end with a fork or your finger. You can also hold the tale with your thumbs on the flippers’ side that faces you and tear it open like you would a book. You may find a green substance on the tail. It’s the lobster tomalley, and all you have to do is wash it off with cold water. On the outside of the meat is the digestive tract, which you should not eat. Sometimes the vein stands out a lot, and other times you won’t even notice it. Cut a small line down the middle of the top of the tail. Use the tip of your knife to pull out the vein, or run cold water over it.
- Separate the tail flippers from the tail. Bend the tail fins up and cut them off. Pick out the small pieces of meat from the fin with a small fork.
- Suck out the Leg Meat: The smaller claws or legs have some soft meat in them. Pull and twist the legs away from the body to get the meat. You can also get the meat out of the legs with a rolling pin.
- Take the body shell off of the body. There is meat in the body where each joint used to be. Open the body by cracking it apart sideways. The lobster meat is in the four joints, which are where the small legs connect. You can get the little meat pockets out with a fork.
If you’re at home, use a rolling pin to push the meat out of the legs.