Preparing Large Octopus
- If your fishmonger has not already done so, tenderise by gently pounding the flesh with a flat mallet
- Cut the head off the octopus and discard
- Remove the inner skirt fromt he legs
- Pull the skin away from the legs
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Preparing Baby Octopus
- Remove the hard beak from within the centre of the arms
- Clean out the head by making a small insertion the length of the head and removing the intestine and ink sack
- You may prefer to completely remove the head
Preparing Lobster
- Place the lobster on its back and insert the knife at the base of the head cutting it in half
- Turn the lobster onto its stomach with the tail curled in
- Holding firmly, insert the point of a strong knife at the base of the head and cut through the centre of the body
- Remove the vein running down the centre of the tail
- Gently pull the head away and discard (or save for making fish stock)
- Lightly rinse any area that you feel requires washing
- Remove the legs and horns by twisting at the base of the shell
- Meat is easily extracted from the legs by twisting at the joints and slowly easing out the meat
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