This is my method for cooking and cleaning lobsters to be used for stuffing. Make sure the lobsters are alive and have visible signs of activity before cooking. If the lobsters are not moving at all, discard them. If the lobsters are larger or smaller than 1.25#, increase or decrease the cooking time by a minute or two.
There you have it! The hard part is over and now you can get on with the fun part, stuffing and roasting the lobsters. Keep the lobster meat and half-shells in the fridge, covered, until you are ready to assemble the dish. The lobsters can be cooked and clean a day or two in advance if necessary.
Cooking fresh lobster can be intimidating for many home cooks While incredibly delicious, preparing live lobster requires some special handling and steps to ensure you get the best results – namely a thorough cleaning before cooking
In this comprehensive guide, I’ll walk through everything you need to know about properly cleaning a lobster at home. We’ll cover why it’s important, what tools you need, how to humanely dispatch it, and each step of the cleaning process from start to finish
Why Proper Cleaning is Crucial
Cleaning a lobster properly before tossing it into the pot or pan is very important for a few key reasons:
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It removes the inedible parts and waste materials, leaving you with just the succulent lobster meat. Things like the intestinal tract, gills, and “mustard” (tomalley) need to be taken out.
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It ensures food safety by getting rid of bacteria accumulated in the lobster’s stomach and digestive system.
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It removes the thin membrane covering the tail meat so it can absorb flavors and cook more evenly
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It allows seasonings and cooking flavors to really penetrate and enhance the sweet flavor of the meat.
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It gives you the freshest, cleanest tasting lobster meat possible.
So while it takes a little time and effort up front, properly prepping and cleaning your lobsters makes all the difference in producing fantastic results. Trust me, it’s worth it!
Equipment You’ll Need
Before getting started, make sure you have the following equipment on hand:
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A live lobster or lobsters freshly killed just before cleaning
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A sharp 8-inch chef’s knife and/or kitchen shears
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A cutting board
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A lobster cracker or sturdy nut cracker
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A small bowl for collecting the juices and discarding waste
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Protective gloves (optional)
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A rolling pin or meat mallet (optional)
Step 1: Chill the Live Lobster
Ideally, lobsters should be cleaned when they are still alive but lethargic. So the first step is to chill your live lobster down by keeping it in the refrigerator for 30 minutes up to 1 hour before cleaning and cooking.
This not only makes the lobster docile and less likely to move around, but it also sedates it which helps reduce stress and makes the process more humane.
Place the live lobster in a basin, pot, or plastic bag and let it chill out in the fridge until fully cold.
Step 2: Humanely Dispatch the Lobster
Once the lobster is fully chilled, it’s time to swiftly and humanely dispatch it before cleaning. There are a couple recommended techniques:
Knife method: Place the lobster belly-down on a cutting board. Identify the cross-shaped markings on the head and place the tip of a sharp chef’s knife here. Quickly plunge the knife straight down through the head to split it open. This destroys the main nerve center and kills the lobster instantly.
Steaming method: Place the chilled lobster in a large pot with 2-3 inches of rapidly boiling water. Cover and let steam for 5-7 minutes until the shell turns bright red. Remove and let cool – the lobster will be cooked through and dead.
Both methods target the lobster’s central nervous system for an instant, painless death. Avoid prolonged hacking, boiling, or sawing methods as they prolong suffering.
Once dispatched, you’re ready to start cleaning.
Step 3: Twist Off the Claws and Legs
With the lobster on its back, take firm hold of the body with one hand. Then twist each claw where it meets the body to detach them.
Do the same for the small walking legs by grabbing at the joints and twisting to remove them. Set the detached claws and legs aside for now.
Step 4: Separate the Tail From the Body
To remove the tail, grasp the body firmly with one hand while holding onto the tail with your other hand.
Rapidly twist the tail back and forth while pulling away from the body. After some resistance, it should release where it connects.
Lay the tail aside and discard the body for now.
Step 5: Remove Guts and Prepare the Tail
Turn the detached tail upside down so the underside is facing up. Use kitchen shears to cut along the center of the underside shell to expose the meat.
Peel off the thin grey intestinal tract running through the center and discard. Also scoop out and discard the yellow-green mustard or tomalley.
Rinse the prepared tail under cool running water to remove any residue.
Step 6: Crack the Claws, Knuckles, and Legs
Now it’s time to crack open the claws, knuckles, and legs to extract all of the delicious inner meat. Here are some techniques:
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For claws, use a lobster cracker, sturdy pliers, or nut cracker to apply pressure at each joint until the shell cracks. Carefully remove meat.
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For a small claw, place the tip in your mouth with a towel and use your molars to crack the shell before pulling out meat.
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For legs, start from the thin tip and press out the meat using your fingers as you work towards the body.
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You can also lay legs on a cutting board, place a heavy pan on top, and press down to crack shells before removing meat.
Be sure to get every succulent bit of claw, knuckle, and leg meat!
Step 7: Rinse and Refrigerate the Meat
Give all of the extracted lobster meat a good rinse under cold running water. Let drain briefly before transferring to an airtight container.
Store the container of cleaned meat in the refrigerator and use within 2 days for the best flavor and texture.
Helpful Cleaning Tips
Here are some other helpful tips to keep in mind when cleaning live lobster:
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Only cook and clean live, active lobsters or ones killed immediately before prepping. Avoid lobsters that appear sluggish or weak.
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Cut and crack shells from head end towards tail end to avoid damaging meat.
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Work over a cutting board or sheet pan to contain mess.
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Use gloves and wash hands frequently to avoid bacteria.
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Don’t submerge cooked lobster meat back into water or re-soak.
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Cook or freeze the cleaned meat within 2 days for optimal freshness.
Do’s and Don’ts
When cleaning lobsters, be sure to:
DO:
- Chill lobsters before handling
- Kill humanely before cleaning
- Cut from head to tail when splitting
- Remove all innards from tail
- Extract meat soon after cooking
DON’T:
- Boil, hack, or saw lobster when killing
- Leave guts, veins, or tomalley in the tail
- Crack shells outwards away from body
- Re-soak cooked lobster meat
And there you have it – everything you need to know to properly clean lobsters at home before you cook them. While it may look intimidating, just take your time, use the right techniques, and have the proper tools on hand.
With a little practice, you’ll get the hang of efficiently cleaning lobsters and be rewarded with the sweetest, freshest lobster meat for your recipes. Trust me, it’s a valuable skill well worth learning.
So grab a few live lobsters, put on some gloves, and get cleaning! Just follow this guide and you’ll become a lobster cleaning pro in no time. Your tastebuds will thank you.
Use this lobster to make:
My name is Ian Benites and I have been cooking professionally for over a decade. This website is geared towards home cooks and professionals alike. Hopefully you find some value in the recipes and information I provide. Cheers,
Do This Critical Step Before Cooking Lobsters! How to Clean, Prep, Cut, Crack Boston Lobsters
FAQ
What is the black gunk in my lobster?
While it might look rather unappetizing, and making you go YUK!, Think again. It’s really the uncooked eggs in the female and if you cooked it a bit longer, it will turn bright red, which is in fact, LOBSTER ROE. Or lobster eggs.
Do you clean lobster before cooking?
However, ensure that you clean your lobster before cooking or boiling it. The bottom line is; always purchase live lobster, follow the correct cleaning guidelines, and have the necessary tools handy. Want to learn about cleaning lobster like a pro? How do you clean a butterflied lobster?
Why is cleaning a lobster important?
Cleaning is important because it allows you to remove the meat from the shell, which makes it easier to cook and eat. Once you start cleaning, it’s easier to check if the lobster is fresh, because the meat should be firm and not discolored. You will also need to devein and remove the intestinal tract.
How do you clean a hard shell lobster?
For hard-shell lobsters, use a nutcracker to break open the rest of each claw. Crack open the connecting joint attached to each claw and remove the meat with a fork. Finally, take the legs off the body and use a rolling pin to get the meat out of each leg. For more tips on cleaning lobster, like how to collect roe from a female, keep reading!.
How do you clean a frozen lobster?
Place the lobster in the fridge in a container or plastic bag until it’s fully chilled. Once the lobster is chilled, it’s time to quickly and humanely kill it before cleaning it. There are a couple recommended methods: Knife method: Hold the lobster on its back and place the tip of a chef’s knife into the cross pattern on its head.
How do you clean a lobster tail?
Pat the lobster tails dry. 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.
How do you eat a cooked lobster?
Pull the shell off by hand or crack it open. Twist off the eight lobster legs. If you want every last bit of meat, press the meat out of each leg with a rolling pin, starting at the tip. If the lobster is cooked, you can instead place the end of each leg in your mouth and pull the meat down with your teeth while sucking.