Within a menu course lobster meat from the legs, claws and tail is served partially or completely detached. The meat from the claws and legs can be detached using a lobster fork.
With a classic lobster meal, where only lobsters are served, claws and legs may be held in the hand and the meat sucked out.
- Widen the claw arm of the cooked lobster at a right angle to the head and twist the claw at the same time. This separates the joint completely using little physical effort or force.
- Place the lobster stretched out onto a cutting board. Divide the lobster tail centrically into two halves applying a lot of pressure on a sturdy kitchen knife.
- Repeat this procedure with the head.
- Now cut through the body of the lobster completely and rinse under running water.
- Place the lobster claw on the edge of the board and crack the shell with the back of a heavy kitchen knife. Twist the lobster claws so that the shell is fractured all round.
- Simply peel the shell away from the claw meat. Further ‘tools’ can be used to extract the meat from the legs and claw arms.
Tip: Alternatively a nutcracker can be used. NORDSEE fresh lobsters can be found at
NORDSEE branches with fresh fish and seafood counters.
