Lobster is a real indulgent ingredient as it is so expensive so it is important to use everything, not just the tail and claw meat. Normally when I am in Spain on holidays I would buy a live lobster from the fishmongers and poach it then slice it in half and eat the meat with some mayonnaise and a squeeze of lemon juice, Yum!!!
The first time i cooked lobster I made a mess then I got better at it. The hardest part is removing the meat from the claws. Lidl were selling a whole lobster for €4.79 over the Christmas and I said to myself I would try it. I was very impressed, the meat was sweet and soft. So thumbs up for frozen lobster.
Lobster Deconstruction
Difficulty Moderate
Ingredients
1 cooked frozen lobster
Method
Remember when you remove the meat from the lobster place it into a separate bowl. This is so you don’t get any shell mixed with the meat.
Defrost the lobster in the fridge overnight. It normally takes up to 24 hours to completely defrost. Remove the lobster from the packaging.
The lobster is split into three main sections. The head, tail and arms. Remove the arms by pulling directly out from the head. To remove the tail hold the tail section in your right hand and hold the head section in your left hand. Move your hands from side to side whilst pulling and the tail will separate from the head.
Slice the tail section in half along the length. Remove the tail meat with a teaspoon and set aside. Slice the head in half along the length and then chop the head halves into smaller bits.
The arms can be split into two bits, arms and claws. Remove the arms from the claw by cutting the joint nearest the claw. Cut the arms joints in half and remove the meat and set aside.
To remove the claw meat hold the claw so that it is sitting on it side, tall side up. Tap the highest point with a sharp heavy knife and once you have made a small hole using your knife twist the knife through 90° whilst keeping pressure on your knife. This should create a crack along the claw. Follow the crack along the claw and then turn the claw over and tap another crack as before. This will enable you to pull the shell away to remove the claw meat in one piece. Set the meat aside.
1 cooked frozen lobster
Method
Remember when you remove the meat from the lobster place it into a separate bowl. This is so you don’t get any shell mixed with the meat.
Defrost the lobster in the fridge overnight. It normally takes up to 24 hours to completely defrost. Remove the lobster from the packaging.
The lobster is split into three main sections. The head, tail and arms. Remove the arms by pulling directly out from the head. To remove the tail hold the tail section in your right hand and hold the head section in your left hand. Move your hands from side to side whilst pulling and the tail will separate from the head.
Slice the tail section in half along the length. Remove the tail meat with a teaspoon and set aside. Slice the head in half along the length and then chop the head halves into smaller bits.
The arms can be split into two bits, arms and claws. Remove the arms from the claw by cutting the joint nearest the claw. Cut the arms joints in half and remove the meat and set aside.
To remove the claw meat hold the claw so that it is sitting on it side, tall side up. Tap the highest point with a sharp heavy knife and once you have made a small hole using your knife twist the knife through 90° whilst keeping pressure on your knife. This should create a crack along the claw. Follow the crack along the claw and then turn the claw over and tap another crack as before. This will enable you to pull the shell away to remove the claw meat in one piece. Set the meat aside.
All the cooked lobster meat at this stage is in the bowl. Gather up everything else into a saucepan to make a stock or lobster bisque.
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