You’re only going to use the tail and claw meat for this recipe. You can use a lobster cracker to open the claws. But if you ...

About Lobster Thermidor Recipe: Beautifully cooked lobster meat tossed together with mustard ... When lobsters are cool enough to handle, twist off claws and crack them, then remove meat. 3. Halve ...

Ingredients: 1 lb. Cousins Maine Lobster Claw & Knuckle Meat 4 New England Split Top Rolls 6 oz. butter (for warming lobster meat and toasting rolls) Garlic Topping Ingredients: 4 oz. butter ...

Using a knife, split the lobster in half lengthwise. Scoop out and discard the yellow-green tomalley and break off claws. Transfer lobster halves, shell side down, to a baking sheet and crack the ...

Remove them, break off the legs and claws, and shock the lobster bodies in ice-cold water. Return the legs and claws to the boiling water for a further 2 minutes, then shock in ice-cold water.

When the lobster is cool, pull off the claws and tail, then detach the top shell from the lobster head. Remove and discard the sand sac and feathery gills from the head. Scoop out the tomalley (a ...

Remove claws from body. Using back side of knife, tap claws forcefully until shells crack. Separate lobster halves and gently rinse each under cold water to remove black digestive tract and head sack.