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
