Sea food cuisine ventures have gradually increased since people have embraced alternative dining methods. Owing to this reason, professional fishermen have embarked on obtaining the best. In many cases, consumption of live lobster is common, thus making it the main income earner. However, a lot more need to be done as far as preparation and consumption is concerned. The following pointers will be helpful when engaging in the process.
The convenient way of preparing a lobster is through steaming. Here a large pot should be used so that it can be able to accommodate all of them comfortably. You should not at any point overcrowd them in a tiny pot. The next thing to do is to put two inches of sea water in the bottle of large kettle. The steaming rack should then be set inside the pot.
Professionals recommend that you need to add one at a time. After doing this, the pot should be covered and the individual needs to start timing. Lobsters that weigh one pound are steamed for a period of ten minutes. Those that weigh five pounds must be steamed for about forty minutes for proper cooking.
When preparing to eat, you need to have all the required equipment in place. These include seafood scissors, a bowl, nut crackers and plenty of napkins to cover any mess resulting from lobster juices. After assembling the tools needed, it is imperative that you adhere to the functions of every tool. This will ensure that you get the most out of your eating experience without regrets.
The first thing to do is to remove the claws by holding the lobster in one hand and using the other to twist them. When the claws have successfully been removed, the tail needs to be separated from its body through pulling them apart. In many instances, people do not consider the head and body section which needs to be discouraged since plenty of meat is also found here.
The top shell however, should not be consumed. It is usually hard and needs to be removed. After its removal, the individual will see the green colored liver on the inner part of the cavity. Additionally, the spongy gills and legs are also pulled away from the body. The legs should also never be taken for granted since a lot of flesh can be extracted from them.
Claws need to be separated by the use of nut cracker. This is carried out at the joints so that four pieces are obtained. It will be enjoyable to consume the huge pieces of the claw meat when the individual does not intend to break them into four. Removal of the shell on the other hand is done using a cracker or sea food scissors.
When it comes to the tail, the individual should engage in sticking one finger in the base where there is a small opening and pushing the tail meat out. Similarly, you can also use a fork. However, the black vein that runs the entire length of the tail met should be removed and discarded. The following checkpoints will come a long way in ensuring that you enjoy your delicacy.
The convenient way of preparing a lobster is through steaming. Here a large pot should be used so that it can be able to accommodate all of them comfortably. You should not at any point overcrowd them in a tiny pot. The next thing to do is to put two inches of sea water in the bottle of large kettle. The steaming rack should then be set inside the pot.
Professionals recommend that you need to add one at a time. After doing this, the pot should be covered and the individual needs to start timing. Lobsters that weigh one pound are steamed for a period of ten minutes. Those that weigh five pounds must be steamed for about forty minutes for proper cooking.
When preparing to eat, you need to have all the required equipment in place. These include seafood scissors, a bowl, nut crackers and plenty of napkins to cover any mess resulting from lobster juices. After assembling the tools needed, it is imperative that you adhere to the functions of every tool. This will ensure that you get the most out of your eating experience without regrets.
The first thing to do is to remove the claws by holding the lobster in one hand and using the other to twist them. When the claws have successfully been removed, the tail needs to be separated from its body through pulling them apart. In many instances, people do not consider the head and body section which needs to be discouraged since plenty of meat is also found here.
The top shell however, should not be consumed. It is usually hard and needs to be removed. After its removal, the individual will see the green colored liver on the inner part of the cavity. Additionally, the spongy gills and legs are also pulled away from the body. The legs should also never be taken for granted since a lot of flesh can be extracted from them.
Claws need to be separated by the use of nut cracker. This is carried out at the joints so that four pieces are obtained. It will be enjoyable to consume the huge pieces of the claw meat when the individual does not intend to break them into four. Removal of the shell on the other hand is done using a cracker or sea food scissors.
When it comes to the tail, the individual should engage in sticking one finger in the base where there is a small opening and pushing the tail meat out. Similarly, you can also use a fork. However, the black vein that runs the entire length of the tail met should be removed and discarded. The following checkpoints will come a long way in ensuring that you enjoy your delicacy.
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