How do you prepare lobster?

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Many dishes with seafood are among the delicacies that are mainly found in gourmet restaurants. This also includes the lobster. These are mainly prepared fresh and lively. How to prepare a fresh lobster at home the classic way and how to cut the lobster and remove the meat, you can read in this article.

Serve this delicacy at home.
Serve this delicacy at home. © Rainer Sturm / Pixelio

Ingredients:

  • 1 lobster, about 800 to 1000 g
  • 3 L of water
  • 2 tbsp salt
  • 4 shallots
  • 10 peppercorns
  • 1 tbsp caraway seeds
  • Dill flowers

This is how you prepare a fresh lobster

A fresh lobster is usually prepared live. When you buy a lobster, you can tell its freshness by a curved tail that moves around a lot.

  1. First, you prepare the lobster for cooking. To do this, the lobster is held tightly on the back and under cold, clear water brushed off well.
  2. Then place a large saucepan filled with salted water on the stove.
  3. Peel the shallots and then quarter them. Bring the water to a boil with the pepper, caraway seeds and shallots.
  4. To prepare the lobster gently, push the animal head first into the water. Then bring the brew to the boil again and then lower the temperature. The water must no longer boil during the cooking process.
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  5. The cooking time depends on the weight of the lobster. For 500 g you calculate about 10 minutes. Add 5 minutes for each additional 500 g. During the cooking process, the shell of the lobster turns red.
  6. After cooking, remove the lobster and let it drain well. Then the rubber rings are removed and the lobster is served on a platter.

For this classic recipe you prepare z. B. a fresh one salad and different sauces too. You can also serve fresh baguette.

Cut up the lobster and remove the meat

Here's a guide on how to get ahead of the Serve cut up the lobster and the tender one meat remove:

  1. Remove the lobster from the brew and drain well.
  2. Then lay the lobster flat on a board and break off the legs and claws first.
  3. With a sharp and large kitchen knife, pierce below the head and cut the lobster lengthways to the tail.
  4. Next, remove the lobster's stomach.
  5. Divide the tongs of the lobster lengthways as well. Make sure that you do not cut through the pliers, but only break them open. So you can eat the meat on the bowls out.

Of course, depending on the recipe, you can remove all of the meat from the lobster and then process it further.

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