This step-by-step tutorial and guide will show you how clean and prepare raw or frozen lobster tails. We include detailed instructions on how to cut, split, devein, and open the tails. Use this method to prep your favorite lobster meals and dishes.
Lobster is considered a delicacy by many seafood lovers However, preparing it can be intimidating for home cooks One of the most common questions is whether you need to devein lobster before cooking it. In this comprehensive guide, we’ll examine if deveining is necessary and provide tips on how to do it properly.
What is Deveining?
Deveining refers to the process of removing the digestive tract or intestinal vein from a lobster prior to cooking The vein runs along the length of the tail and contains waste material like grit and sand Some cooks believe removing it improves the flavor and texture.
Is Deveining Necessary?
The short answer is no – you don’t have to devein lobster before cooking. The vein and its contents are edible and safe to eat when thoroughly cooked. Many high-end restaurants serve lobster with the vein intact.
However, there are some benefits to deveining:
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Appearance – Removing the dark vein makes the lobster tails more visually appealing.
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Texture – The vein can have a gritty, unpleasant texture. Deveining prevents this.
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Flavor – Some argue removing the vein allows the sweet lobster flavor to come through more.
So while not essential, deveining has its advantages. Ultimately, it comes down to personal preference.
How to Devein Lobster
If you want to devein your lobster, here’s a simple process:
Whole Lobster
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Flip the live lobster onto its belly. Locate the vein along the midline of the tail.
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Using kitchen shears or a sharp knife, make an incision along the vein.
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Use your fingers to remove the vein. Rinse the cavity under cold water.
Lobster Tails
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Use shears to cut the shell lengthwise, exposing the meat.
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Locate the vein and use tweezers to grip and gently pull it out.
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Rinse the tail to remove any debris.
Tips for Deveining
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Work over a bowl to catch any juices.
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Avoid damaging the tender lobster meat.
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Thoroughly rinse after removing the vein.
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Pat the lobster dry before seasoning and cooking.
Can You Eat the Vein?
The lobster vein is completely edible. Thoroughly rinsing or soaking in saltwater can help remove grit if present. Some chefs keep the vein intact, arguing it adds extra flavor.
Does Deveining Change the Taste?
Opinions differ on whether deveining significantly alters the flavor. Some experts insist it allows the sweetness to shine through. Others say the vein contributes taste from digestive enzymes. For most, the taste difference is subtle if there at all.
Other Lobster Prep Tips
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Store live lobsters in a cooler with damp newspaper. Cook within 24 hours.
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Check for signs of life like leg movement before cooking.
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Kill humanely before cooking by splitting between eyes or piercing nerve cord.
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Scrub shells and rinse bodies before cooking.
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Avoid overcooking. 2-4 minutes in boiling water is usually sufficient.
While optional, deveining can improve the appearance and texture of lobster. With the proper technique, it’s an easy process anyone can master in their own kitchen. Follow these tips for perfectly prepared lobster, with or without the vein.
How to Clean and Prepare Lobster Tails
- Use kitchen shears or a sharp knife to make cut down the center of the top of the shell.
- Carefully remove the meat from the shell by gently pulling it out with your fingers.
- Once you have removed the meat, Remove the dark vein running down the center of the tail. This is the intestinal tract. Remove it with your fingers or with a knife.
- Rinse the lobster meat and shell under cold water and pat it completely dry.
- The lobster tail is now ready to be cooked or used in a recipe.
Check out our guide and tutorial on How to Butterfly Lobster Tails here.
What Type of Lobster to Buy
There are two main types of lobster tails available: cold water and warm water.
Cold-water lobster tails are typically considered to be of higher quality and have a sweeter, more delicate flavor. They come from the North Atlantic (often Maine) and are caught in colder waters. Coldwater lobsters are larger than warm-water and have more meat. Because they live in cold temperatures their meat gets a lot firmer than those from warm water, which will produce tender meat when properly cooked.
Warm water lobster tails are less expensive and have a slightly softer texture and milder flavor. They come from the Caribbean, South Africa, and Australia, and are caught in warmer waters. They are not as sweet and delicate as cold-water lobster tails.
Lobster tails are typically 6-8 oz in size.
If you are looking for a high-end meal or celebrating something special, cold water lobster tails may be the best option. If you are looking for something less expensive, then warm water will work.
How to devein a California Spiny Lobster.
FAQ
Does lobster need to be deveined?
You will also need to devein and remove the intestinal tract. It’s a thin, dark vein running down the center of the tail. What is this? The intestinal tract contains the lobster’s digestive system, which includes the stomach and intestines.
Do you have to remove vein from lobster tail?
Before you dip your tail in some clarified butter, make sure to remove the black intestinal track running through the tail by pulling it out with your fingers. While some lobsters come with the vein removed, it’s not going to kill you if you keep it in, but it won’t exactly taste good either.
Is it okay to eat lobster guts?
You can eat all parts of the lobster, except for the shell, the stomach and its gills. Those parts aren’t edible but if you do swallow them you’re not going to get sick or anything. They’re just not meant for eating.
Why does David choose to become a lobster?
David chooses to become a lobster if he is not successful and seems quite at peace with the idea for the most part. His mentality takes a considerable turn by the end of his time, and he ends up finding love in the most unusual of places.
Do you clean lobster tails before cooking?
Lobster tails are a delicious delicacy loved by seafood fans across the world. But before cooking up these tender, meaty tails, it’s important to learn how to properly clean and devein them. Removing the lobster’s digestive tract (the vein) improves both flavor and presentation.
How do you devein a lobster tail?
Here is where we get to the actual deveining: Lay the split, rinsed tail on a cutting board or plate, meat-side up. Looking closely at the lobster meat, you’ll notice a thin black intestinal vein running along the surface. Take a paring knife and make an incision to lift and scrape out this tract gently.
Is it safe to eat uncleaned lobster tails?
While there’s no real danger in an uncleaned lobster tail, many diners are put off by the sight. Deveining a lobster tail is a relatively quick and easy process. Hold the lobster’s upper body in your left hand and the tail in you right. Twist your hands in opposite directions to remove the tail from the body.
Do lobster tails have a vein?
Removing the lobster’s digestive tract (the vein) improves both flavor and presentation. While lobster tails can technically be cooked and eaten with the vein still intact taking the extra time to devein makes for the best tasting end result. It also gives the tails a more appetizing appearance on the plate once served.
Can You Kill a lobster tail?
Answer: You can kill the lobster and get rid of the vein yourself, but it might be partly see-through and blend in with the raw meat. If you can’t find it, flip the tail over and cut halfway through the meat along the length. To keep the tail whole, curl it up and insert a skewer between the shell pieces.