There are a few ways to kill a lobster. One is to drill the head for the brand well-defined cross with a heavy sharp knife. This goes directly into the brain and kills instantly. The other method is shown below.
– Fix the claws with a string or a rubber band. If the lobster is alive, you may prefer to put it in the freezer for 5-10 minutes before cooking, place where you fall asleep calmly.
– Place the lobster, live or dead, in a large pot with saltedVegetables with flavor, if fallen, and slowly bring to a boil. Cover with a lid and cook for 15-20 minutes until the skin is dark red.
– Allow the lobster to cool in cooking water.
– Remove the nails and remove the legs. With cracker shells crack or a hammer, remove the claws and pull out the meat.
– Remove the thin skin under the tail with scissors sharp and carefully remove the flesh.
– Place the lobster tail on a chopping board andhalf lengthwise with a sharp knife. Remove the thin gray strip along the length of the intestine.
– Scrape the red coral (if present) and the Reserve.
– If you like, add liver, meat. This is the gray-green flesh near the head, and is delicious.
– Lift the bone of the head and break it into pieces. With a skewer or lobster meat, and click to select the remaining liver and roe.
– Remove the gray spongy gills and stomach sacfrom the top of the head and discard.
– Wash and dry the bowl. This method of preparation means that both the head and tail sections of the lobster can be used to hold and serve his flesh.
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