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.
Lobster is one of the most decadent, delicious seafood treats out there. From the tender meat in the tail and claws to the briny roe and creamy tomalley a whole lobster provides a variety of textures and flavors to enjoy. But if you only stick to the familiar tail and claws, you’re missing out on some extraordinary morsels throughout the rest of the body. This guide will walk you through all the edible parts of a lobster from the prime sections to the underrated bits most diners don’t know they can eat.
The Prized Parts
First, let’s cover the lobster sections that are popular staples on most plates. These are the luxurious, meaty morsels that lobster is prized for.
The Tail
The lobster’s tail delivers the largest portion of sweet, succulent meat. Many fans favor the tail over all other sections of lobster. To extract the tail meat:
- Twist and pull the tail off the body.
- Use kitchen shears to cut through the thin shell along the underside.
- Pull the shell apart and remove the meat in one piece if possible.
- Cut the tail in half lengthwise for easier access if needed.
The tail contains two long lobes of delectable flesh that are easy to slide out whole
The Claws
After the tail, the claws contain the next largest amount of sought-after lobster meat. The meat is delicate, soft and juicy. To crack open the claws:
- Twist each claw off at the joint where it connects to the body.
- Use lobster crackers, hammers, or a mallet to crack the shell. Apply pressure slowly at first to avoid shattering the meat.
- Extract the meat gently with a fork or pick. Keep it in one piece if you can.
Many diners prefer claw meat over tail meat due to its silkier texture when cooked.
Lesser Known Treasures
Beyond the popular tail and claws, a lobster contains more overlooked gems that are edible and delicious if you put in a little extra effort. Here are some to try:
Knuckles
The knuckle joints where the claws connect to the body contain small amounts of tasty meat. Use a pick or your fingers to pull it out of the crevices. It has a firmer chew than claw and tail meat.
Legs
The small legs scattered around the body also have sweet meat inside their shells. Twist legs off and use your teeth to break open the shell and suck out the meat.
Ribs
Slender ribs line the inside cavity beneath the main shell. Run an pick in the crevices to scoop out every morsel clinging to the ribs.
Liver/Tomalley
The lobster’s liver and pancreas make up the soft green substance called tomalley. It has a rich, almost creamy consistency. Some people add it to sauces and butter or simply eat it straight from the shell.
Roe
Female lobsters may contain roe, which appears as a bright red or coral-colored mass. The roe has a smooth, slightly grainy texture and a mild flavor. It’s safe to eat and a unique treat.
Things to Avoid
While most of a lobster is edible, there are few parts you’ll want to steer clear of:
- The stomach/digestive tract contains sand and grit you don’t want to eat.
- The gills or “lungs” can harbor residue and aren’t palatable.
- The eyes and eyestalks have no real meat.
- The mouth parts and antennae provide no meat and are very hard.
The next time you crack open a cooked lobster, explore it thoroughly and see what hidden edible treasures you can uncover beyond the familiar cuts. Don’t let any of that precious seafood go to waste! With this guide, you can dine on a lobster to the fullest.
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.
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How to Shell and Eat A Whole Lobster
Which part of a lobster is the easiest to eat?
The tail is a popular part of the lobster for people to eat because it is the easiest to handle and is usually the meatiest part. The meat of a Maine lobster tail is chewier than the claw meat due to the way and how often lobsters use their tails. When needing to get away in a hurry, lobsters flap their tail rapidly to scoot out of harm’s way.
What are the edible parts of a lobster?
The edible parts of a lobster include: 1. The meat: The most succulent and sought-after part of the lobster is its meat, found in the tail, claws, and legs. The meat is rich, sweet, and tender. 2. The tail: The lobster tail contains the largest amount of meat. It is renowned for its firm texture and exquisite taste.
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.