The Secrets to Cracking and Eating Lobster
Nothing beats the taste of fresh lobster on a cool summer night. But getting to that delicate flesh takes a lot of hard work — and frustration — if you don't know how to crack a lobster. Have no fear! We're going to reveal the secrets to cracking and eating lobster, so you can spend more time enjoying it, and less time fighting with your food. Grab your lobster bib, throw down some newspaper on the table and let's get cracking.
Cracking a lobster is simpler than you think. First, let's talk about the tools that you'll need:
Make sure that everyone has their own set of tools, napkins and a bib before you get started.
If you're eating a female lobster, you'll find roe at the top ridge of the tail meat. Roe is, essentially, lobster caviar and is delicious. If the roe is black, this means that it's undercooked. If you want to eat this portion, you'll need to steam it for a few minutes first until it turns red. Once it turns red, it's ready to be eaten.
Lobster is best eaten outdoors, so if you make a mess — and you will — you won't have to clean up the entire kitchen. If you have to eat indoors, try to avoid eating over carpet, or put down a tarp to catch any juices that drip or fly around.
Lobster is typically paired with melted butter, but it also tastes great with garlic aioli or mayonnaise. If this is your first time eating lobster, give these secrets a try to see which one you like best.
Now, go wash your hands, revel in that feeling of pride, and grab yourself another lobster. You deserve it after all the hard work.