To Eat Lobster
Claws - Remove the lobster claws by twisting them
from the body. Tear them off with a gentle twisting motion,
and note that the crusher claw usually is bigger than the
tearing claw. Using a nutcracker, seafood shell cracker
or pliers, crack the shells of the claws, and pull out the
meat. Check for especially tasty pieces in small parts!
Tail - Arch the back of the lobster until it cracks
and separate the tail from the lobster's body. Break off
the tail flippers, insert a fork, and push the tail meat
out in one large piece. The best part of the lobster is
the tail meat.
Body - Unhinge the back shell from the lobster's
body. You'll see a green area called the "tomalley",
and the coral-colored "roe" which is also edible.
Which is the unfertilized eggs of the female. Lobster eggs
were once considered a delicacy, like caviar. The roe is
also called "coral" because of its bright red
Crack the lobster's body by pulling it apart sideways.
Lobster meat can be found in the four pockets where the
larger legs attach. There is also a small bit of meat in
each of the walking legs that can be removed by sucking.
Nutritional studies show that 3 1/2 ounces of lobster meat,
without the butter, contains 90 calories, compared to 163
calories for the same amount of chicken and 280 calories
for sirloin steak. Lobster also contains omega-3 fatty acids,
the "good " cholesterol that seems to reduce hardening
of the arteries and decrease the risk of heart attacks.
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