How To Boil And Eat Lobster Food

SEAFOOD (CRAB, SHRIMP AND LOBSTER) BOIL AND HOW TO OPEN AND EAT

Steps:

• In a very large outdoor boiler/fryer or in a very large pot heat first 9 ingredients. Using half the water and adding as you need it so food is completely submerged with an extra 2-4 inches to cover.
• When it comes to a boil lower heat to medium high and add sausages cook 3 minutes add potatoes cook for 8 minutes add corn and Dungeness crabs cook for 4 minutes and follow with rest of the crabs cooking for 7 minutes. There should be enough water so that the crab is completely submerged.
• Strain into a large pot or bowl set aside and cover.
• If needed add more beer or water into the cooking liquid.
• Add lobster into pot and cook for 5 minutes.
• Add clams for 1 minute add shrimp for 3-4 minutes, toss.
• Dump and Serve on table covered with brown paper with melted butter, lemon, salt, and cocktail sauce.
• Open a lobster-- To open a boiled or steamed lobster.
• Break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach on shell.
• Put aside green fat and coral; remove small claws; remove woolly gills from body, break later through middle and pick out meat joints.
• Cut with very sharp scissors through length of underside of tail, draw meat from shell,yum.
• Draw back flesh on upper end and pull off intestinal cord.
• Break edge of large claws and remove meat.
• Enjoy!
• For the Crab--.
• Twist off the legs and claws, take the mallet, and have fun gigging out the meat with forks or picks.
• Pry off the crabs "apron," the small flap on the underside, and discard it.
• Next, with the crab upside down, press down on one side of the top shell and pull up on the center and leg sections with the other hand until they come apart, discard top shell. Also, discard the intestine, which runs down the center of the back.
• Remove the gills (NOT EDIBLE) from each side and discard.
• The greenish yellow "mustard." Of course, it's not really mustard (it is the crustacean's equivalent of a liver). Many do eat it, but probably as many just toss it.
• The "crab butter" (the yellow, mushy stuff in the cavity. Is consider a delicacy and there are recipes that call for them. So, set them aside if you like. If not discard.
• Snap crab body in half.
• The edges where the two halves have broken open are where you'll find the biggest chunks of crabmeat. Pull it out with your fingers. As you dig deeper into the body closer to the leg openings, a knife or pick comes in handy. There are smaller cavities here, which should not be overlooked.
• To Crack claws either use a mallet or a nutcracker. A mallet is fairly self-explanatory but look out for flying bits of shell and juice.
• Before you roll up the mess in the paper, carefully check that no utensils or, even worse, a stray uneaten claw gets thrown away by accident.
• Be sure to put the garbage bags in tightly sealed cans to keep animals out. Even if you wash your hands thoroughly with soap the smell of crabs and Old Bay may linger for a day. Rubbing lemon juice mixed with baking soda on your hands will remove this odor.

HOW TO BOIL A LOBSTER

Steps:

• HOW TO COOK A LOBSTER:. Place a steamer rack, pasta insert, or bed of seaweed in the bottom of a large pot. Add about 1 inch of water and bring to a boil. Add the lobsters and cook covered until done based on the size of the lobsters according to the above table.
• Serve with warm butter and lemon wedges.
• HOW TO EAT A LOBSTER:.
• Twist off the claws from the body.
• Crack the claws with a cracker or pull apart small claw from large claw and pull meat out with hands or pick.
• Separate the tail from the body by twisting.
• Push tail meat up and out the other end with fingers. You will find a strip of meat on the outer part - pull this off - you can eat it.
• Underneath it is the lobster's digestive tract - you don't want to eat this part.
• Pull the shell off the body of the lobster and underneath you will find the green "tomalley" (the liver) - you probably don't want to eat this part.
• Pull the small claws off the body and suck out the meat.

THE BEST WAY TO COOK AND EAT LOBSTER

Steps:

• 1. Choose live lobsters about 1 1/4 to 1 1/2 pounds each, figuring on half a lobster per person. Bring a large pot of salted water to a rolling boil. Drop the lobsters in the water head-first, cover, and return the pot to a boil. Cook lobsters until they are bright red and cooked through, about 8 minutes.
• 2. Remove the lobsters from the water with tongs and let rest for 4 to 5 minutes to settle. Lay each cooked lobster on its back on a cutting board. Cut in half, down the center from the head to the tail. Carefully pull the shell apart with your hands. Remove the gills and the stomach sac behind the head and discard. Remove the intestinal vein. Leave the roe in place.
• 3. Before eating, tie on a bib. Start by separating the lobster's head from the tail by twisting it off. Next, remove the tail meat from its shell with a small, dull knife (or your fingers!). Crack the claws and remove the meat with a pick. Now suck the meat from the legs. Eat up and have fun!