Big & Juicy Whole Cooked Canadian Lobster400g

Preparation and Usage

How to dress and present your lobster 1. Twist the claws from the body of the lobster. 2. Turn the lobster over onto its back and pull back the tail. Using a sharp knife cut along the entire length through the main body to the tip of the tail so cutting the lobster into two halves. 3. Remove and discard the stomach sac at the mouth and wash the main body part under running water. 4. Remove the tail meat and place in the opposite half turning upside down to expose the attractive markings of the meat. 5. Break the arm from the claw and crack open the shell to extract the arm and knuckle meat. Evenly place inside each half of the main body shell. 6. Crack open the claw and extract the meat as a whole. Place on top of the arm & knuckle meat of each half. 7. Finally extract meat from the pincers and also place this alongside the extracted meat. 8. Garnish with fresh lemon mayonnaise and serve with a fresh leafy salad. Defrosting Instructions To defrost whole lobster. Remove the outer packaging. Keeping the lobster in the bag, place on a plate and leave in the fridge overnight. Once defrosted remove the bag and pull the lobster, tail first, from the net. Then simply crack and serve! How to Crack your lobster for easy eating Cracking a Lobster can be quite a daunting experience for first timers so we have created a simple eight step guide to help you enjoy your Lobster. A gentle warning you might want to wear a bib! 1 Remove the claws from the body of the lobster by twisting off. 2 To remove the meat from the claw, crack with a nut cracker or tap lightly with a hammer. 3 Remove the tail by arching the back until it cracks. 4 Bending the tail flat, break off the bony flippers to get to the meat. 5 Use a fork to push the meat out of the tail. 6 Pull apart the shell to reveal the meat and discard the dark stomach sac. 7 Crack in half to open the remaining body and extract this excellent meat. 8 Use a lobster pick or skewer to remove the meat that is in the legs.