The Edible Parts Of Lobster
We started to learn more about lobsters. We want to know exactly the edible parts of lobster. And the result was really interesting, it was a lot different from what we thought of lobster. Let us share with you the insights we have found out! Let's get started!
Read more: How to eat a whole lobster?
Let's learn about the parts of the lobster!
One of the edible parts of a whole lobster and the most popular is the lobster tail itself. The tail is a common part of a lobster for the eater as it is the easiest part to cook. This tail is best because when it needs to run away in a hurry, the lobster hits the tail hard to avoid danger. This makes the tail more muscular and fibrous.
Maybe you do not know how to eat lobster tail, it's very easy. To get all the meat out of the tail, twist the tail until it loosens out of the body. Then use a fork to prune the meat and don't forget the tail fins! Bend them upwards until they split apart to find the delicious crumbs inside.
And don't forget to check out what to serve with lobster tails in our blog post to enjoy this meaty lobster parts!
This is the meatiest part of the lobster
Learn more: How much meat in a lobster tail?
Don't miss the softest and sweetest lobster meat, claws! Claw muscles are softer because they aren't used as much as the tai. The claw set shows the strength and power of the lobster, it helps the lobster to crush everything and the sharp claw will tear the meat easily.
To eat lobster claw, you just need to pull the claw away from the body, break it open with lobster utensils like lobster crackers, and remove the meat with a fork. After that, enjoy it. Remember to cook lobster before enjoying it!
This is the most desirable part, right?
Knuckle is the segment that attaches the claw to the body (the entire appendage is actually a leg, which makes this joint, called the carpus, more like a knee than a knuckle).
Some chefs say the chewy knuckles are the best part, but we tried this edible part of lobster and found it very impressive. The first impression is how difficult it is to remove the meat. You know, it has a lot of spikes on the outside so it's hard to grip. Once you have conquered it, the meat is a worthy gift for the effort you have spent.
Get your own lobsters and enjoy it now!
Don't miss the lobster's pretty little legs! It has meat inside. Getting to enjoy the meat inside is also quite easy. You need to tear the legs out of the body, then bite lightly on the shell and use your teeth to squeeze the meat out. Another easier way is to use a dough roller to roll over the lobster's legs to slowly reveal the flesh, thus helping you to protect your teeth. You will enjoy the sweet and soft layers of meat.
Break its legs off the body and enjoy
Wow! Have you ever thought of one day enjoying dishes made from roe? Its taste carries a hint of ocean saltiness and is incomparable to anything else.
Externally it looks quite similar to caviar, but lobster roe is light and mineral-rich, and has a waxy texture. It is usually concentrated on the body or along the tip of the tail of some female lobsters.
It is very difficult for you to enjoy Roe
Usually, we only see red roe, quite similar to salmon roe. Actually, the roe has 2 colors red and black, blue as well. Lobster nutrition is concentrated here, especially omega 3.
When lobsters are processed for meat, the unfertilized roe sack is separated. It will then be cooked and have an eye-catching red color. The way to eat lobster roe is also very simple. You can eat it directly or mix it with melted butter, add a little garlic, lemon to enhance the flavor.
* Roe is unfertilized eggs (it’s illegal to harvest lobsters carrying fertilized eggs).
This is the green substance on meat when cooked, and it's basically the lobster's pancreas and liver. Some consider it a delicacy. However, it is known by marine biologists as hepatopancreas and by lobster fans as tomalley. Many in the second group loved the tomalley for its creamy texture and rich flavor. Tastes of this dish have described it as "lobster concentrate". Tomalley is enjoyed by mashing into a sauce, or mixing it with mixed butter and spread on toast.
That dark green substance is Tomalley
When you cook your lobster, you may notice a white substance covering the meat. Here's how a blood clot looks when it's cooked. Remember to enjoy it when it's cooked.
Did you distinguish lobster blood yet?
After learning about the edible parts of lobsters, you should learn more about the different types of lobster today to see their richness.
Watch the video to easily follow how to eat the parts of lobster!
In particular, learn about the Maine lobster season of the year, the months when lobsters are most harvested and selected.
So we just shared with you the interesting information that we learned about lobsters with edible parts of lobster. Hopefully, you will find it helpful and remember to follow us for even more interesting information! Now we have to go enjoy the lobster.
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