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Yields:
4 Servings
Prep Time: 10 Mins
Hello foodies,
This week is not about a recipe, but an easy and safe technique to peel and clean lobster tails.
I see many of my friends struggling cleaning and peeling lobster or crayfish tails. They often cut or hurt themself or totally destroy the tell trying to remove it from the shell.
All you will need is scissors for it
Let’s get cooking
Frenchy
Ingredients
Adjust Servings
Instructions
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These tips also works for crayfish. Get excited it is nice to eat beautiful seafood. I like cooking loster within a shell but not having to clean anything whilst i am eating is even better and less messy on the plate. I also use this technique to make a farce/mousse for my lobster ravioli pasta.
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First remove the head from the tail of the lobster by gently twisting and pulling away the head from the tail. Keep the head for your lobster stock or broth. i have another recipe here on this website. (search lobster stock)
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Most people will try to remove the shell by hand, using their fingers. By doing so you risk to hurt yourself or damage your tail.
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Arm yourself with a good pair of scissors. grab your tail firmly in one hand, the belly facing you and gantly slide the scissor to the side of the shell, inside the shell and cut away to the end of the tail.
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Repeat the same operation on the other side of the tail.
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Grab the belly side shell and gently pull away from the shell.
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Using your thumb, detach the flesh from the back of the shell.
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Gently pull away the flesh from the shell.
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As you do that you will also pull out the guts of the lobster. Discard it. No need to butterfly the shell by doing this way.
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And voila you have a nice and neat lobster tail, all gut removed and shell removed with all your fingers intact. Now, all you have to do it is to cook them. Bon Appetit. Frenchy
