You're Eating Whole Lobster All Wrong - Here's How To Do It - Tasting Table

"Sitting down to a meal of an entire lobster is the sort of luxurious experience that doesn't come around save every once in a while. As a result, we're all prone to getting a little rusty on our lobster-picking skills between such feasts. But we also all really want to make sure that we make the most of the meal, avoiding the common mistakes made when preparing lobster and utilizing the best techniques for removing the lobster meat from its shell."

""When eating [a] whole lobster, I find it best to start with the tail, which is easier to work with," he tells us. "Then [move] on to the claws, which can be harder." Lobster claws are perhaps the most prized part of the shellfish, known for their sweet and tender meat, but they are certainly a bit trickier to get into. Really, this advice makes perfect sense. The meat of the tail is easy to access but tends to be a touch tougher."

Begin with the tail because it is easier to access and yields large, dippable pieces; then work on the claws, which contain prized sweet, tender meat but are trickier to access. Use gentle cracking techniques to avoid crushing the shell and losing meat. Employ systematic cracking and careful extraction to maximize yield and minimize mess. Tail meat is firmer and provides substantial bites, while claw meat is more delicate and should be handled with care. Proper technique ensures enjoyment and efficient use of the whole lobster, allowing diners to extract nearly all edible meat and savor the best textures.

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