Hi I'm Ben Conniff and I'm the president of Luke's Lobster. Right now I'm going to
show you how to break down a whole steamed lobster.
So the first thing we're going to do is pull off the claws to get these claws
You just want to basically grab and pull them this way and they'll just come right
Now we're going to pull off the tail. The easiest way to break this tail off:
One hand on the body, one hand on the tail, and just twist in opposite directions
like so, and again it just breaks off, nice and easy.
i'm going to show you how to break into each of these claws and knuckles to get
the meat out. So there's a piece of cartilage right in the fattest part of
It's connected to this thumb. And what we're hoping to do is pull that
cartilage out without disrupting the meat.
So, the best way to do that is to pull the thumb back like this...
very slowly...and then just
slowly work it out...and there it comes.
Now you're going to remove the knuckles
and then we want to crack into this
using your standard lobster cracker, or if you don't have that, a rock or a hammer or
anything you can find. We're going to crack it in a few places to make it as easy as
possible. And now, just take it apart by hand.
Pull out some nice sizable chunks here.
Now we're going to go after the knuckle.
Crack it in a few places so that it's easy to break open
You want to be careful here, there are some spiky parts of these knuckles and
You don't want to cut yourself, so just keep an eye on what you're doing. And it's time to
return to the tail.
The easiest way to get it out is to pull off these fins and just put your thumb
right into the hole that you create by doing that.
Find the meat and just push on it. As you push, you will see the tail meat all come
out the other end, and there you go. You have a nice entire piece of
tail meat there. You can take each one of these individual legs off,
bite on it, and basically suck out meat as you go, all the way through all these
I recommend serving this with nothing more than a little bit of melted butter
with lemon squeezed into it.
Dip that lobster in, and go ahead and eat it.
There's a lot of other ways to use that meat, and our favorite obviously is to
make a lobster roll with the knuckle and claws.
Hey guys, I'm Nell Casey, the food editor at Gothamist. Thank you so much for watching.
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