Lobsters may be delicious, but they don't give up their flavor without a fight. In order to penetrate the lobster's sturdy exoskeleton, you will need more than a decent hunger; you will also need some very sharp kitchen utensils and some elbow grease.
Instructions
1. Lay the lobster flat on the cutting board. Take a firm grip on the tail to steady the lobster. Position the tip of the knife blade in between the lobster's eyes, about an inch and a half back towards the tail. Keep the blade of the knife facing away from your gripping hand.
2. Drive the knife straight down through the head all the way to the cutting board. Force your way through the lobster's tough underbelly.
3. In one motion, cut down and through the head of the lobster. This step helps to kill the lobster quickly. Repeat in the opposite direction to cut through the rest of the body.
4. Your lobster should now be completely cut in half. With your fingers, remove the dark vein that runs the length of the lobster's tail. Afterwards, wash out the tail and vein.
5. Position the heel of your knife at the base of the bottom claw. With a single chopping motion, drive the heel of your knife into--but not all the way through--the claw. With the knife still inside, make a gentle twisting motion with the knife to open up the incision for eating.
6. Cut off the lobster's legs and then cut off the claws where they meet the body. From there, cut off the knuckles where they meet the claw to preserve the delicious knuckle meat.
Tags: claw With, cutting board, down through, down through head, heel your, heel your knife, they meet
