Lobster for Dummies

The first time you eat a whole lobster can be quite a challenge. Where do you start? And where do you finish? Are all parts edible? Cracking and eating lobster is a skill that you’ll fortunately master quickly. Practice makes perfect.

If you can choose your own lobster in a restaurant, you may sometimes be asked whether you want a lobster with a hard shell or one that has recently shed its shell. Lobsters with a hard shell are fully grown, which makes the shell more difficult to crack. The meat of a hard-shell lobster is firm and flavorful. Lobsters that have recently molted have a softer shell. They are easier to open and have a slightly sweeter taste. However, they do contain less meat. Is this your first time ordering a whole lobster? Then choose one with a soft shell.

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Color

Good meat is red, pink, or white. The redder the meat, the sweeter it is. On the inside of the body, you will probably find a green- or black-colored substance. This is the tomalley, an organ that performs the functions of the liver and pancreas. It is often served as a refined delicacy, as a dish in its own right, or incorporated into a sauce. We prefer to throw it away. Avoid yellow. Lobster meat does not stay fresh for long and turns yellowish as it spoils.

Tools

What do you need? A lobster cracker to break the shell, in any case. In addition, a lobster pick for removing the meat from the shell. Use the cracker to break open the claws and the body of the lobster lengthwise. You can then use the pick to remove the last bits of meat from the corners of the shell.

The order

Fresh lobster has just come out of boiling water, so it may still be extremely hot. Always start with the tail, as it cools down fastest. Finish with the claws—the meat in them will stay warm the longest because of the shell.