Checking Freshness

1. Live lobster must be alive when cooked.This is indicated by movement of the legs and claws and by a tightly curled tail.

2. If the lobster is dead when cooked, the meat will fall apart. If it is alive, the meat will be firm and the tail will spring back when straightened.

(d) Cut the thorax in half lengthwise. (e) Remove and discard the stomach, a sac just behind the eyes.

(d) Cut the thorax in half lengthwise. (e) Remove and discard the stomach, a sac just behind the eyes.

(f) Remove the tomalley and coral for use in the (g) Cut the tail into pieces where the segments sauce to accompany the lobster. join. This is a small lobster. Large tails should be cut into more pieces (at least four or five) so that each piece is not too large.

(f) Remove the tomalley and coral for use in the (g) Cut the tail into pieces where the segments sauce to accompany the lobster. join. This is a small lobster. Large tails should be cut into more pieces (at least four or five) so that each piece is not too large.

(h) The cut-up lobster, ready to cook.

Intestinal

Stomach Coral Tom al ley vein

Figure 14.13

Cross section of a female lobster showing the location of the stomach, tomalley, coral, and vein.

3. Sleepers (dying lobsters) should be cooked immediately so the meat will still be usable.

4. Cooked lobster meat (fresh or thawed) should smell fresh and sweet.

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