Photography by Jeff Coulson Image by: Photography by Jeff Coulson
1. Twist off claw at body joint; twist apart claw and arm sections. Break off small part of each claw and remove meat with lobster pick or nut pick. Grab large part of each claw around notch; bend in half to split open. Lift out meat. Crack each arm; pick out meat.
2. With fingers or fork, pry tail out of shell; pick out meat from flippers.
3. Eat red coral (if any) and green tomalley, if desired. Pick out meat from body. Break off legs; suck out juice and meat.
When you crack open a cooked lobster, you'll find a soft green paste in the centre. This is the tomalley, the organ that serves as both liver and pancreas. Tomalley is a delicacy many people eat straight up, but it's also added to lobster pâté and stock due to the rich, savoury flavour it imparts.
As with all kinds of liver, tomalley is generally quite safe to eat in moderation. However, water pollution can be a concern—particularly in the tomalley, which can contain concentrated forms of any toxins in the water. If you're not sure where your lobster is from, or if you're concerned about shellfish contamination, avoid the tomalley and concentrate on the juicy lobster meat around it.
If you're not sure how to cook lobster, try one of these delicious recipes.
|This story was originally titled "How to Crack a Lobster" in the January 2014 issue.|
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