How to prepare a cooked lobster

[Music] hi it's barley from BBC good food and here I'm going to be showing you how to take the meat from a cooked lobster now you need to get yourself a few bits of equipment before you start so I've got a bowl for the shells I've also got a lobster pick which is going to come in use for when we're trying to get the meat out of the shells you can use a skewer but um if you can get one of lobster picks fantastic a pair of scissors comes in handy a pair of kitchen scissors is really handy and you need something heavy like a rolling pin or the back of a heavy kitchen knife so first things first we need to remove the claws from the main body now the easiest way to do this is to pull the claws off just at the bottom just where they join the main body and you just want to twist and they'll come out easily same with the other side so just go that and then we're just going to remove the legs and I'll show you what to do with the legs [Music] later now as you're working it's a good idea to have lots of kitchen roll at hand because it is quite a juicy job and you get quite a lot of lobster juice on your board and you don't want it pouring everywhere so next thing we need to do is we need to twist the tail away from the head um this is really easy you just need to twist the tail in One Direction and then the head in the other and that will just come off in one there's your lobster tail and there's your lobster head now in the head I'm just going to open it there is something called tamale or tomale this is the Lobster's liver it's absolutely delicious it's full of flavor some people put it through dressings or through sauces but it's not to everyone's taste it's not the classic white meaty bits of lobster that you used to so that's just going to go into our Bowl so we've got our tail meat we've got our small legs and we've got our claws so I'm just going to talk you through the claws you want to remove the two sections underneath the claw off first and again you just snap them off and the second one just snaps off like so then ideally you want to keep the claw meat as whole as possible so the easiest way to do this is to get the bottom section of the claw and you're just going to pull it back and hopefully it should come out containing some of the feathery bone any meat like this you just want to keep cuz this is all delicious expensive meat and then using a rolling pin or the back of a knife we're just going to crack The Lobster Claw now you're not trying to smash it you're just trying to crack the shell so you can open it up and get the lobster meat out ho so you just want to tap it sharply but not really heavily so then the other side once you've cracked it should be as simple as just peeling the shell away and then The Lobster Claw should come out whole like so with the pieces of claw that go underneath the other sections it's just a matter of getting our Lobster pick and then just picking the meat out like this so it just comes out hole you get that lovely nugget whole nugget of meat there and again the other section so just repeat the process with the other claw so and then again the pins the bottom pincer just comes off and then give that a tap that goes and half you can just pull the meat out whole like that [Music] just pick the meat out it should come out in one section just Winkle it out there we go and again next I'm going to show you my little trick for dealing with the legs you get a rolling pin you get your Lobster leg and then you simply roll like so and then this is something that's normally thrown away just get a lovely piece of lobster meat like that and I'll show you one more time Lobster leg rolling pin just round Lobster is an expensive thing to buy it's worth keeping absolutely every little bit of it onto the tail lobster tail um you can crack it in two like so and then pull it apart but actually the easiest way of getting part hold of the tail me is to open the lobster tail upside down in your hands and then just get a pair of kitchen scissors and then just to go down one side and then go down the other side and then the hold the tail should just come out in one piece so so there's your whole lobster tail now if you're going to cut this into chunks there's a digestive tract running through the middle bit like the the black vein that you get in the uh in a prawn now the easiest way to deal with that cut it in half straight down the middle get your Lobster pick and then we're just going to pull out the vein you want to throw that away and there is your Lobster meat which can be trimmed up andless hole is a half tail or cut into chunks that is all there really is to it that's how easy it is toep prare a lobster the shells make an absolutely delicious stock which you can use for a soup or you can make a risoto out of them or delicious in sauces so don't throw them away and they freeze really well so you can freeze them now and make your stock later now it is a little bit tricky but it's really worth the effort and as you can see it doesn't take that long and you get the shells for the delicious stock and that's how you prepare a [Music] lobster

Channel: Good Food

Views: 486,543

Keywords: how to, BBC, BBC WorldWide, Good Food, bbc good food, Food, Recipes, Cooking, Chef, Ingredients, lobster, prepare a lobster, cook a lobster, how to take off lobster shell, break lobster shell, cut up lobster, get the meat from lobster, seafood, Lobster (Animal), HOW TO COOK LOBSTER AT HOME, LIVE LOBSTER, COOKING LOBSTER, shellfish, lobster cooking tips, perfect lobster, how to correctly cook lobster

Id: 4CXj9SkYH6s

Length: 6min 38sec (398 seconds)

Published: Tue Jan 03 2017