How to eat a lobster

cake s so Mac the lobster dinner is probably the trophy dinner of a Cape Cod vacation but it can be intimidating that's a red bug on your plate if you don't know what you're getting into there's there could be trouble there could be trouble there is a psychology to it there is an approach and you know you have to be ready to go back to that sort of primal instinct take that thing and just rip right into it and don't be afraid but essentially the first step is to take the claws and the tails off of the main part of the body the major spider tends to occur when they're taking the body in the tail and they're trying to rip it apart because you've got the tamale which you know about tamale it can just go flying it's not for the timid but it can be broken down into a simple process you know step by step and the reward of course is what succulent meat you know you just can't beat it first thing I like to do is I like to take my claws off and when I take my claws off I don't like to break it up here I like to break it right out of the body because there's there's meat there's meat and every little nook and cranny of this lovely lady all right so here we go this is a big move this is where most of the lobster Tamale flying will occur people tend to just take it and bend and you can see if you bend too fast it's going to snap you ready for it no no all right I'm going to go slow I'm going to go sit you know right through all right all right so see ya look at that see how it just breaks apart this is this is a very important very important critical step take the palm of your hand take the wrap it around and you get a listen for this crunch now we have a little juice flying there all right that crunch just broke crack the shell and separated the meat now I'm going to flip it over and if you can see how I'm sort of holding it like this now I'm going to I'm going to rip I'm going to rip it right apart okay you hear it so let me do that again look at that okay now we've done we separated the meat from the shell I'm going to reach in with my fingers and now I'm just going to gently pull it out in wallah don't throw your tail away yet because and the little flippers here is meat and you can you know this is actually what I like to start on my lobster you know you asked where we're where the best meat is this is some of the best meat right my next step is to take the shells the closet part and what I do you can see how it this is how it was on the lobster I flip it over and I reverse break it and you'll feel when you have a lobster you'll know it goes one way or the other won't break that way but it really snaps easily that way and then I do the same thing with the claw and I'll say these lobsters that we get their local lobsters from Provincetown to Wellfleet on the back shore these are some of the hardest lobsters that you're going to find they're packed full of meat which is beautiful so this shell this shell is actually a little bit intimidating and what normally you'd have at a table is this but since this is this is not going to cut it what we do on a lobster like this is we'll actually crack this for the customer before we serve it the way we do that is there's a point if you hit it just right and then you bend the knife you can actually serve it so it's still intact well and when it gets to the table they'll pick it up and they'll go oh all I got to do is just you know break break it off like that and it basically comes right out and this this right here that's my favorite part right here look at that meat is your mouth not water do they matter I don't know I mean so cave dude is gonna get something yeah you do you just you just gotta eat a piece yeah hmm hmm I mean that doesn't even have any butter on it you know you don't need butter isn't that just fantastic oh it's just it's indescribable it's rich it's salty but it's sweet it's creamy but it's soft when lobsters good it's great yeah right this meat right here from the call to knuckle meat this is some of the best meat and again you need to find the way that it bends backwards on itself and I like to I like to break that apart and basically then I take the small hook the small end like you can just get your your pinky in there usually and you'll feel you can if you push it sort of from all sides it'll come out in one piece so just sort of falls right out and what that's that's great meat right there - that's great me it right down just I think I'm going to have to eat that piece so we've gotten we've gotten the bulk of the meat out claws and the tail the knuckle meat you know that those are the sort of the easier things to get at now we're going to start breaking down the rest of the body first thing to do grab the grab the body on the bottom and the in the top and just gently lift and it'll peel it'll peel right off see that so it appeals right up out now all that right there is edible it looks kind of funky man looks kind of funky but you know we did our tamale exploration and people some people love tamale absolutely love it I think it's a it's a little rich for my taste but you know like I said to each his own the lobster has a center line going down it and we're going to take our fingers on either side and we're just going to split it right in half okay and what we've done is we've really made it easy to get at those little morsels so so now what I have is I have half of the body and you know this is this is magic right here Eric watch this watch this this is all meat all of this is succulent morsels of meat and you know there's meat all the way down into the bottom you can actually suck the legs yeah a lot of people they'll really get down too right they'll go like this though take that that first section off and you just break it off and start put your teeth at the bottom it looks sort of disorganized but hopeful if you followed it step-by-step you can really understand that it's a process of breaking it down from larger parts to smaller parts and in between you know don't forget to eat it okay Cass you

Channel: capecast

Views: 2,295,044

Rating: 4.6744051 out of 5

Keywords: how to eat a lobster, lobster in the rough, mac's shack, mac hay

Id: 6BCH4u9h_yg

Length: 7min 7sec (427 seconds)

Published: Wed Jun 01 2011