The deed is done and not only is the lobster dead, but prepared perfectly and the real fun is about to begin for you’ve successfully gotten it from pot to plate.
When thinking of how to crack through the shell of a lobster, a veteran lobster eater will immediately picture tools. Accessories range from claw crackers and bar towels, to a skinny, long fork that gets into the small crevices to retrieve every last morsel of lovely, sweet lobster meat. The perfect sauce or clarified butter for dunking should be at the ready.
Another important implement never to be forgotten is the bib. No matter the age, no one should feel above the bib for as the plate is set before the diner, the eyes dilate and are fixed on the steaming bright red project in front of them. At this moment, little else seems to be noticed, including the state of one’s garments as pieces of shell and dribbles of melted butter gravitate toward them. Further, no matter how dorky one feels in a bib, it is a guarantee it is not your bib others will be staring at.
Another point to be made is important and that is the etiquette behind eating a whole lobster. Many have methodologies passed on through generations that include a proper order and favorite techniques. Some say go first to legs, then tail and claw, or claws, tails then legs—it is all very personal. Some like to save their favorite parts for last, some say dive in and enjoy the best right away! While other, more patient folk believe in squirreling all the meat to the side to enjoy all at once after harvesting is done.
One great way to crack the tail without chancing injury, for those shells can be sharp, is to grasp the length of it with a bar towel or napkin then lean into it till it cracks. One might consider this a very refined way of getting the job done and not making a mess.
A really experienced lobster eater points out a finer technique that can be overlooked, but without this knowledge could cause for some embarrassing fine dining experiences! Howling Hill says to be certain that you have a side bowl for shells and advices you work over it when separating the tail from the body. This will capture the left over water from the cooking process. Having this splat on your lap will really exacerbate the mess you are making and throw the idea of etiquette out the door.
The final piece of advice: make sure to have a wetnap or damp napkin at the ready. Once you are finished, you’ll be unable to touch anything till the worst of the mess is taken care of. We recommend a hot towel prepped in a bowl, with a squeeze of fresh lemon to break through the lobstery, buttery mess.
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It was my mother and Aunt Elaine who taught me to eat lobster. They taught me how to crack, pull, push, scrape, and pick.
It was my mother who started me out on the legs as a way to entice me to eat lobster when I was all of about three. I wasn’t allowed my own lobster till I hit my teens.
Thanks for the kind words!