To make it easy for your guests to eat lobsters, crack them before serving. First pull off the claws and knuckles and detach the tail from the body. Pull off the legs and reserve. Place the claws on a board and, using a hammer or mallet, tap the shells and extract the meat in pieces as large as possible. Discard the shells. Using scissors, cut down the middle of the underside of the tail, spread the shell open and extract the tail meat in one piece. Slice and arrange on individual plates in a decorative fashion.
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