From its humble beginnings on the lowest rung of the cuisine ladder, lobster has become one of the most expensive proteins around
So, it makes sense that when you splurge on lobster you'll want to get your money's worth and extract every little bit of meat from the shel
Lobster can seem intimidating, but it's really not, and if you follow these expert tips, you'll be eating like a connoisseur in no time.
After you have thoroughly cooked your lobster, you'll want to break apart all the pieces — the tail, the legs
You can buy a lobster tool kit, which comes with scissors, crackers, and picks, or just use a sharp knife and a fork.
Curt Brown, lobsterman and marine biologist at Ready Seafood and board member for the Maine Lobster Marketing Collaborative has a handy tip
Now for the part that everyone loves: the tail. To access the tail meat, simply cut the shell with a knife or lobster scissors, slicing down the middle, length-wise
From there, you can open up the shell to expose the tender meat inside. (If you're really good, you can pull the tail meat out in one piece