Making the Most of Lobster Claws: Creative Ways to Use This Succulent Seafood

Lobster claws are one of the great prizes when indulging in this decadent crustacean. Brimming with rich, tasty meat, claws can take your lobster experience to the next level. But for lobster newbies, those knobby, armored claws may seem intimidating. Have no fear – cracking and enjoying lobster claws is easier than you think!

In this guide, we’ll walk through everything you need to know to make the most of lobster claws. We’ll cover how to extract the meat, provide tips for cooking claws, share creative recipe ideas, and answer common questions Read on to become a lobster claw master!

Anatomy of a Lobster Claw

Lobster claws are the front appendages on a lobster packed with flavorful meat. The claw is divided into two main parts

• Crusher claw – The stronger, usually larger claw used for cracking and grasping food. It has more meat.

• Pincer claw – The smaller, sharper claw used for tearing soft food apart. Less meat, but still succulent.

The shell of the lobster claw is softer and thinner than the body. But the meat inside is tender and mild enjoyable on its own or used in recipes.

How to Extract the Claw Meat

Getting the tasty meat out of a cooked lobster claw takes some finesse. Here are some techniques to try:

• Crack with lobster cracker – Use the claw cracker tool to break open the shell without shattering it.

• Crack with knife or kitchen shears – Insert the blade into the joint near the claw tip and cut down to pop the shell open.

• Crack with mallet – Wrap claw in a towel and gently crack with a meat mallet or hammer.

• Twist apart – Hold both sides of the claw and twist in opposite directions to separate the shell.

• Dig out – Use a lobster pick, skewer, or fork to dig meat out of the openings in the shell.

Go slowly and be careful not to crush the sweet meat inside!

Cooking Raw Lobster Claws

You can buy raw lobster claws or have leftover ones after cooking a whole lobster. Here are some cooking methods to try:

• Boil – Drop in boiling salted water for 5-7 minutes until shells redden. Shock in an ice bath.

• Steam – Place over steaming water in a basket or colander for 5-7 minutes.

• Grill – Grill shelled claws basted in butter over medium heat for 4-5 minutes, turning once.

• Sauté – Sauté shelled claws in butter or oil over medium-high heat for 3-4 minutes.

• Bake – Place claws on a baking sheet and bake at 375°F for 7-8 minutes until opaque.

Don’t overcook the delicate meat! It should come out ivory white when perfectly cooked.

What to Do with Cooked Lobster Claws

Once you’ve tackled how to extract and cook that luscious lobster claw meat, here are some tasty ways to put it to use:

• Dip pieces in melted butter – Keep it classic!

• Make lobster rolls – Mix with mayo, lemon, and herbs for a classic sandwich.

• Toss with pasta – Heat with olive oil, garlic, white wine, and herbs for an easy pasta dish.

• Make lobster mac and cheese – Fold lobster meat into cheesy white sauce and macaroni.

• Fill omelets or frittatas – Make a decadent brunch with lobster omelets.

• Make lobster salad – Chunks of lobster meat, mayo, lemon juice, celery, and onion.

• Garnish soups – Float pieces in seafood stews and bisques.

• Create lobster sliders – Pile claw meat on mini buns with aioli and lettuce.

• Fry lobster bites – Coat in panko breadcrumbs and pan fry for 3 minutes until golden.

• Fill crepes – Spoon lobster pieces into delicate crepes with hollandaise and chives.

Let your creativity run wild! Lobster claw meat adds luxurious flavor and texture to all kinds of dishes.

What to Serve with Lobster Claws

Here are some light, fresh sides that pair beautifully with lobster claws:

• Lemon wedges
• Melted garlic-parsley butter
• Crunchy coleslaw
• Buttery mashed potatoes
• Grilled corn on the cob
• Herbed rice pilaf
• Tomato-cucumber salad
• Crusty bread or rolls

A chilled white wine or sparkling rosé are also perfect pairings for buttery, indulgent lobster claws.

Can You Eat Lobster Claws Shell and All?

Technically you can eat the whole lobster claw, shell and all. The shell is edible since lobsters are invertebrates. However, the shell is very hard and contains little meat.

It’s recommended to remove lobster claw meat from the shell before eating to fully enjoy its tender texture and mild flavor. The shell can also be hazardous if shards break off while chewing.

While you won’t get sick from eating lobster claw shells, you won’t get the best experience. Stick to just enjoying the succulent meat inside instead.

Storing Leftover Lobster Claws

To retain flavor and texture, observe these storage tips for cooked lobster claws:

• Allow to cool completely first before refrigerating.

• Store claws in an airtight container up to 2 days.

• Cover claws in butter or olive oil to prevent drying out.

• For longer storage, remove meat and keep in airtight container up to 4 days.

• Frozen meat keeps for 2-3 months but will lose texture when thawed.

Keep lobster refrigerated at all times and use leftovers quickly for the best quality.

Can You Eat Lobster Claws Raw?

It’s not recommended to eat raw lobster meat, including from the claws. Raw lobster may contain harmful bacteria that could lead to foodborne illness.

Additionally, raw lobster has a slimy, mushy texture most people find unappealing. Cooking lobster meat enhances its texture and flavor.

For food safety reasons, lobster claws should always be cooked before eating. Steaming, boiling, and grilling are fast, simple cooking methods to prepare fresh claws.

Lobster Claw Cooking Times

To ensure succulent, perfectly cooked lobster claw meat, follow these approximate cooking times:

• Boiling/Steaming – 5-7 minutes
• Grilling – 4-5 minutes
• Baking – 7-8 minutes at 375°F
• Broiling – 5-6 minutes
• Sautéing – 3-4 minutes
• Air frying – 6-8 minutes at 400°F

For shelled lobster claws, reduce times by 1-2 minutes. Check for opaque, pearly white meat and cook just until done to avoid rubbery, overcooked meat.

Frequently Asked Questions

What’s the difference between a crusher and a pincer claw?

The crusher claw is usually the larger one designed to crack open hard shells. It contains more meat. The smaller pincer claw tears soft food apart. Both have tasty meat worth extracting!

Can you break lobster shells with your hands?

It’s very difficult to crack a lobster shell open with your bare hands due to their hardness. Use tools like a lobster cracker, mallet, kitchen shears, or knife inserted in the joints to open the shell safely.

Is the green stuff in lobster claws edible?

The green substance found in lobster claws is called tomalley. It’s the lobster’s liver and pancreas. While safe to eat, many find it unappetizing. It can be removed before cooking and eating the claws.

Why are my cooked lobster claws rubbery?

Overcooking is the most common reason for rubbery lobster claw meat. Use a kitchen thermometer and cook claws just until they reach 145°F to avoid this. Also plunge in an ice bath immediately after cooking.

Can I freeze cooked lobster claws?

It’s best to eat lobster claws fresh, but you can freeze cooked claws for 2-3 months. First cool claws completely, then wrap tightly in plastic and foil. Thaw in the refrigerator before using to prevent texture changes.

Get Cracking with Lobster Claws

Lobster claws may look intimidating, but they offer a supreme seafood experience for the intrepid foodie. Now that you know how to humanely crack those shells, extract the succulent meat inside, and use it creatively in recipes, it’s time to enjoy those lobster claws like a pro. Just remember—good tools, gentle cooking,