If you want to bring an air of sophistication and celebration to your dinner table without spending hours in the kitchen, a surf and turf dinner might be the perfect solution.
With the right ingredients and a bit of planning, you can pull off an effortless meal that looks (and tastes!) over the top—and we’ve got just the recipes to show you how.
How to Crack Open and Enjoy Succulent Lobster Claws Like a Pro
Lobster claws are one of the most prized parts of eating lobster. With their sweet, briny flavor and tender meat, savoring these succulent appendages is a decadent delight. However, navigating the process of extracting every morsel of meat can be intimidating for newcomers. Don’t worry – you’ll be eating lobster claws like a pro in no time with this handy guide!
We’ll walk through choosing the perfect claws, must-have tools and a foolproof step-by-step technique. With a few simple tricks you’ll be able to unleash the rich, seafoody goodness packed inside the hard shells. Ready to get cracking? Let’s begin!
Choosing Fresh, Meaty Lobster Claws
When selecting raw or cooked lobster claws. keep an eye out for
Color – Opt for claws with a bright red shell and no black or dull spots, indicating freshness. Pass on any with a murky or brown tinge.
Weight – Heftier claws contain more succulent meat. Go for the heavy ones.
Texture – Avoid claws with cracks, chips, or mushy spots. Pick ones with smooth, hard shells.
Snappiness – For live lobsters, choose ones with claws that close forcefully. This shows vitality.
Bands – Many live lobsters come banded to avoid injury. Remove these rubber bands before cooking.
Starting with the choicest, freshest claws is key to claw-cracking success. Now let’s talk tools.
Must-Have Tools for Extracting Lobster Claw Meat
Having the right gear makes prying out that sweet lobster meat much easier. Arm yourself with these essentials:
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Lobster cracker – Specifically designed to break open the hard shells. Sturdy nut crackers work too.
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Small fork or pick – Helps wiggle meat loose from tight spaces.
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Kitchen shears – Slices through shell and cartilage with ease.
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Rolling pin – For pressing meat out of smaller leg and knuckle claws.
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Sharp knife – Cuts meat and frees it from the inner shell.
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Wet paper towels or napkins – Because eating lobster is messy work!
With the right claws and tools in hand, it’s time to master the technique.
Step-By-Step Guide to Extracting Lobster Claw Meat
Here’s a foolproof process to get every ounce of flavorful meat out of those lobster claws:
- Twist Off the Claws
First, detach the claws from the body by grasping where they connect and giving a firm twist.
- Remove Bands and Crack Knuckles
Take off any rubber bands around the claws. Then crack open the small “elbow” knuckle where the claw attaches and remove the tidbit of meat inside using a pick.
- Tackle the Crusher Claw
The crusher claw contains the most meat, so it’s a good one to start with. Place it standing up on a solid surface. Position your lobster cracker or a heavy chef’s knife centered over the claw and press down firmly to crack the shell in half. Then, use a fork or pick to gently extract the entire solid piece of claw meat. Take your time and savor!
- Move to the Pincer Claw
The pincer claw typically has a bit less meat than the crusher, but still has plenty of sweetness. Bend the small pincer back until it cracks off, leaving an opening. Wedge your cracker into this gap and break the shell open. Carefully wiggle the solid chunk of meat out with a fork.
- Tackle the Leg Claws
For the smaller leg claws, don’t use a cracker or you’ll risk smashing the delicate meat. Instead, simply twist off, then roll between your palms to push out the morsels inside. You can also use a pick to extract the tasty bits.
- Don’t Forget the Body
After removing all the claws, crack open the body and use a fork or pick to scoop out the small pockets of meat inside where the legs were attached.
Follow these simple steps, and you’ll be picking succulent lobster meat like a seasoned pro. Now that you’re armed with expertise, it’s time to put it to use! Grab some fresh lobster claws, gather the tools, and get ready to enjoy the supremely sweet meat inside. Just have plenty of napkins on hand for the mess.
Tips for Cooking and Serving Lobster Claw Meat
Here are a few bonus tips for handling and preparing your hard-won lobster claw meat:
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Steam or boil claws rather than grilling to prevent drying out.
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Eat claws right after cooking when the meat is most tender.
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Refrigerate unused lobster meat.
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Add leftover claw meat to salads, pastas, or wraps.
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Serve claw meat chilled with lemon wedges and melted butter for dipping.
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Ask waiters at restaurants for a lobster cracker and pick tool to make eating easier.
Now go forth and crack open some succulent lobster claws! Just follow this guide, and you’ll be able to unleash the sweet claw meat like a seasoned pro. Your tastebuds will thank you.
Steak and Lobster Tails
If you’re really aiming to impress, serve up restaurant-quality steak and lobster for dinner. A brilliant red lobster tail makes a statement on the plate. Add a homemade oven-broiled steak and you have an all-around winning combination for every palate that’ll satisfy even the most pretentious New England seafood chef.
We make this show-stopping dinner easy to pull off with our ready-to-prepare Captain’s Tails and Turf package. This combo includes two buttery-soft fillets with the meatiest Atlantic cold water lobster tails and a zesty key lime pie to finish things off.
Here’s how to prepare steak and lobster tails for dinner:
First, prep and season your lobster.
- Make a deep lengthwise cut in the top of the lobster tails.
- Gently pry the shells apart and season the meat with melted butter and a sprinkle of salt and pepper. If you like, you can add a dusting of Old Bay seasoning, smoked paprika, or any dried herb you love.
(For more tips on how to properly prepare lobster, Checkout our recipe How to cook Lobster Tails .)
Meanwhile, fire up your broiler to high and prepare the steaks.
- Place an oven rack two to three inches from the heat source.
- Place the steaks on a baking sheet and generously season both sides with salt and pepper.
- Place the baking sheet under the broiler.
- Use this chart to determine the best cooking time for your steaks.
- Remove the steaks from the oven just before they reach your desired doneness, transfer to a cutting board, cover with aluminum foil, and let the meat rest while you broil the lobster.
Cook the lobster.
- Place the prepared lobster tails on the same baking sheet.
- Place them under the broiler and cook until the meat is opaque, about 5 to 10 minutes.
Finally, plate everything up and dig in!
Steak and scallops might be a more unusual approach to surf and turf, but it still fits the bill. In fact, plump, fresh sea scallops have a soft and flaky texture that pairs well with steak.
Since scallops are so naturally buttery on their own, you can swap the more traditional fillet with a high-quality New York strip steak.
This surf and turf pairing calls for the stovetop. Use a large, heavy-bottomed cast-iron pan or skillet to sear both your steaks and scallops.
Here’s how to cook it:
- First, pat the scallops and steaks dry with paper towels and season both sides with salt and pepper. Brush them with a thin coating of canola oil or another high-heat oil.
- Heat your pan over medium-high heat for a good 3 to 5 minutes, until hot.
- Gently place the steaks in the skillet and sear for 4 minutes, or until you have a nice brown crust on one side. Use tongs to flip the steaks and cook for 3 to 4 minutes on the other side.
- Add a 2-tablespoon pat of butter to the skillet and as it melts, spoon the butter over the steaks for another minute.
- Remove the steaks from the skillet when they are 5 to 10 degrees away from your desired doneness. Place on a cutting board, cover with aluminum foil, and rest while you sear the scallops.
- Return the skillet to medium-high heat.
- When the oil is hot, gently place the scallops into the skillet, leaving several inches of space between each scallop.
- Sear for 2 minutes undisturbed, then add 1 tablespoon of butter to and gently flip the scallops with tongs or a thin fish spatula to sear for another minute, until cooked through but still soft in the center.
Plate up your steaks and scallops and serve hot!
Best Surf and Turf Recipes
To get your planning process started, here are some of the best surf and turf pairings to try at home. These pairings are restaurant-quality and easier than you might think to pull together.
Steak and shrimp is a beloved surf and turf pairing. Shrimp are naturally sweet and light to balance the richness of the steak. Plus, perfectly cooked shrimp add a nice pop of pale pink to the plate for an effortless (and edible) decoration.
Filet mignon is the perfect accompaniment to large, juicy shrimp. This buttery-soft cut is tender and juicy when cooked on the grill. Use our tips to know the exact moment to pull your steaks from the flames.
And while you have the grill fired up, assemble your shrimp on skewers for a quick and easy preparation. If you choose large shrimp two or three per person should be sufficient with the steak.
And if you plan to serve the shrimp on the skewer, opt for short wooden skewers that will fit nicely on your dinner plates. Be sure to soak the wood for at least 30 minutes before grilling to prevent charring.
When you’re ready to cook:
- Preheat a gas or charcoal grill over medium-high heat.
- Pat your steaks and shrimp dry and season both sides with salt and pepper. Brush with a thin coating of neutral oil.
- Place the steaks on the grill and cook according to the times in this chart, flipping once with tongs.
- After you’ve removed the steak to rest, place the shrimp skewers on the grill for 1 to 2 minutes per side.
- Remove the shrimp when they are bright pink and curled into a “C” shape. Keep a close eye on the shrimp, as they cook quickly.
Or, If you like, you can add a boost of flavor by marinating the shrimp for 15 minutes in a simple mixture of:
- Citrus juice (lemon, orange or lime juice)
- A teaspoon of dried herbs (basil, oregano, thyme or parsley)
- A minced garlic clove.
While you can technically use any size shrimp for surf and turf, you’ll get the most flavor and a stunning presentation with colossal shrimp. These are best for grilling as they can withstand direct heat without overcooking or turning rubbery. Plus, they won’t fall through the grates!
Also Read: Shrimp Sizing Guide: Large, Jumbo, Colossal, And Beyond
How To Get the Most Meat Out of Your Lobster Claw
FAQ
Is there any part of a lobster you can’t eat?
But most people don’t realise that the entire lobster is edible! Yep, from the claws to the tail you can eat the whole thing.Jan 12, 2023
How do you get the meat out of a lobster claw?
Arms: Separate the claws from the arms. Fold the little “thumb” sideways, back and forth, and pull it straight out of the claw; usually this will leave the little strip of meat attached to the claw. Smash the claw and crack it open, removing the whole chunk of meat, which looks like a claw.
How to open lobster claw without cracker?
Cracking Up Wrap the largest part of the claw in a dish towel and give it a few gentle whacks with the mallet or the back of the cleaver. Some lobster claws will come with a “starter crack” in them; use this as your starting point.
How to cook lobster claws?
Leave the hot water in the pan to poach the lobster meat later. Twist off the tails and steep the claws for 5 more minutes. Use tongs to carefully lift the lobsters out of the pan and place them on a baking sheet. Wear rubber gloves to hold a lobster by the tail. Twist and pull the lobster claws and knuckles from the bodies.
How do you get lobster meat out of a claw?
Open the body by cracking it apart sideways. Lobster meat lies in the four pockets (or joints) where the small walking legs are attached. You can use a fork to pull out the small pockets of meat. Tip for Getting the Meat Out: If you are at home, use a rolling pin to push the meat out of the legs. Why Does My Lobster Have Bands on Its Claws?
How do you eat steamed lobster claws?
Using tongs, carefully transfer the steamed lobster claws onto a serving platter. Place it in the center of the dining table alongside the bowl of butter sauce. Serve hot and allow guests to crack the shell and dip the succulent meat into the butter sauce.