The New England Clam Shack Cookbook, 2nd Edition by Dojny Brooke

Author:Dojny, Brooke [Dojny, Brooke]
Language: eng
Format: azw3
Tags: summer, clam, stews, seafood, New England, vacation, coast, American, chowder, lobster, fried, crab, clam bake, fishermen, lobster pounds, cookbook, salads, recipes
Publisher: Storey Publishing, LLC
Published: 2015-05-14T16:00:00+00:00

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Instructions

1. Twist off the two large claws where they meet the body. Separate the pincer claws from the knuckles. Using a nutcracker, crack the claws and the knuckles. The claw meat is easy to get at; sometimes you have to poke out the knuckle meat with a lobster pick or your little finger.

2. For the tail, grasp the lobster with one hand on the body and one hand on the tail and twist to break in two. Expect a gush of liquid on your plate, which you can drain into the shell debris bowl on the table.

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