There has been an increase in the setting up of sea food restaurants and this is due to the escalating market potential of alternative cuisines. Owing to this reason, experts in fishing have to go the extra mile in a bid to provide the much needed supplies. Consumption of live lobster has become the trend, hence need to be supplied in large quantities. The daunting part for most people is preparing and extracting meat, various checkpoints come in handy for this reason.
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.
It is recommended that only a single lobster should be inserted in the pot at a go. Immediately, you are done inserting all of them, the pot needs covering so that timing can kick off. Those ones which have a weight of one pound are usually steamed for a minimum of ten minutes. The ones with a more weight such as five pounds can be steamed for not less than forty minutes.
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.
The claws should then be separated at the joints using a nut cracker for the purpose of obtaining four pieces. Most people prefer having huge pieces of claw meat that have not been broken. The crackers and scissors will also come in handy for removal of shell from which, a lot of meat will be extracted and consumed.
Extraction of meat from the tail on the other hand is facilitated by either using a fork or your bare hands. When using your hands, be sure to stick a finger at the base and push the meat out. The black vein however, should be discarded as soon as it is removed. By so doing you will probably have a nice experience with sea cuisine and in the long run, return for more.
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.
It is recommended that only a single lobster should be inserted in the pot at a go. Immediately, you are done inserting all of them, the pot needs covering so that timing can kick off. Those ones which have a weight of one pound are usually steamed for a minimum of ten minutes. The ones with a more weight such as five pounds can be steamed for not less than forty minutes.
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.
The claws should then be separated at the joints using a nut cracker for the purpose of obtaining four pieces. Most people prefer having huge pieces of claw meat that have not been broken. The crackers and scissors will also come in handy for removal of shell from which, a lot of meat will be extracted and consumed.
Extraction of meat from the tail on the other hand is facilitated by either using a fork or your bare hands. When using your hands, be sure to stick a finger at the base and push the meat out. The black vein however, should be discarded as soon as it is removed. By so doing you will probably have a nice experience with sea cuisine and in the long run, return for more.
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