How To Cook & breakdown a frozen lobster
How to cook a frozen lobster?
To cook a frozen lobster, first, defrost it in the refrigerator for 24 hours. Then, fill a large pot with salted water and bring it to a rolling boil. Place the lobster in the pot, head first, and let it cook for approximately 10 minutes per 454 grams. Once cooked, remove the lobster from the pot and let it cool.
How do you break down a whole lobster?
To break down the cooked lobster, start by twisting off the claws and legs at the joints. Crack the claws and remove the meat inside. Then, twist the tail off the body and use kitchen shears to cut down the back of the tail. Remove the meat from the tail and discard the intestinal tract. Finally, remove the small legs and any remaining meat from the body. Serve the lobster meat with butter and lemon wedges.
What parts of a lobster can you not eat?
While most parts of a lobster are edible, there are a few parts that are not commonly consumed and should be avoided. These include:
- The shell: Obviously, the hard outer shell of the lobster is not meant to be eaten. It is primarily used to protect the delicate meat inside.
- The gills: The feathery structures inside the head of the lobster are the gills, which are not meant to be eaten. They are removed along with the head when preparing the lobster.
- The intestinal vein: The dark vein that runs along the length of the lobster's tail is the intestinal vein or the "sand vein". It is often removed as it contains sand and other debris, and some people find it unappetizing.
- The stomach: The sac-like structure in the head of the lobster is the stomach, which should be removed before eating as it can contain undigested food.
- The roe and tomalley: While some people enjoy the roe (eggs) and tomalley (liver) of a lobster, others prefer to avoid them due to their strong, distinct flavor. Additionally, these parts can also contain high levels of contaminants, so it's important to be cautious when consuming them.
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