Quick rush to Aldi...frozen ready to eat Lobster are only 4.99
That's what I did and I've just defrosed one of the BEASTS...ugh it's got beady eyes and hairs on it's shell and if it didn't taste so flipping marvelous I don't think I would wanna touch it....I am such a girl I am having to pick it up with gloves haha
Anyway should you wish to follow my advice and go get some you might need a bit of help in how to actually eat it...what what!! haha
So for all those who aren't sure....
What better place to discuss lobster anatomy than at the dinner table? The first thing to do when your cooked lobster arrives is turn it over and announce whether it is a male or a female
How can you tell a male from a female?
The swimmerets, the small feathery appendages on the underside of the tail, will provide the answer. The first pair of swimmerets closest to the body are hard and bony on a male, and soft and feathery like the rest of the swimmerets, on a female. Only the female has a small rectangular shield between her second pair of walking legs. This is the sperm receptacle where she stores the sperm after mating until she lays her eggs.
So now your all thinking how the Flippin heck do i eat it well I was haha???
Most people start by breaking off the legs. Holding the lobster by the back, gently pull off the legs with a twisting motion.
Don't throw these away: there are plenty of delicious morsels inside!
Next, take off the claws, which are also called chelipeds.
Tear them off at the first joint, again with a gentle twisting motion, and note that the crusher claw usually is bigger than the tearing claw.
Gently remove the loose part of the claw. Again, check for especially tasty morsels in small parts!
Using a nutcracker, break off the tip of the large section of claw, revealing the meat.
With your forefinger, push the meat from the tip of the claw out the larger open end.
Notice the mouth parts, antennae, antennules, and rostrum or beak, all of which are inedible.
Grasp the tail portion with one hand, and the back with the other hand.
Twist to separate the two sections.
After that, turn to end of the tail which has small flippers, or telsons, at the base.
These provide tasty if miniscule chunks of meat to those who don't mind a little extra work.
Probably, the best part of the lobster (the debate rages between tail lovers and claw lovers) is the tail meat.
Then insert your fingers into the telson end to push the tail meat out intact through the larger opening.
Peel off the top of the tail to reveal the digestive tract, which should be removed before eating the rest of the tail meat.
Intrepid diners who explore further find small chunks of meat inside the carapace, the hard shell or body of the lobster.
They may also encounter the gills, the circulation system, and green "tomalley"(the digestive gland) and in a female lobster, red "coral" or "roe" (the unfertilized eggs). Hard-core lobster lovers eat the latter two.
What's the green stuff?It's the lobster's liver or more accurately, its digestive system. Although many people like to eat the "tomalley" it probably isn't a good idea because this is where pollution in the lobster's own meal choices would become concentrated in the lobster's body.
What's the red stuff?It's the roe, the unfertilized eggs of the female. Lobster eggs were once considered a delicacy, like caviar. The roe is also called "coral" because of its bright red color.
till later....
throw them ickle zzs up in the air lol
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