You can watch the entire video at the bottom of the page. Alternatively, jump directly to a specific part of the process from the list below.
For a Nathan Outlaw signature dish that uses a lobster prepared with this method, see Nathan’s Lobster risotto with orange, basil and spring onion.
- Preparing and humanely killing the lobster
- Removing the claws and tail
- Keep the head for stocks and soups. You will be keeping the shells as well for the same purpose once you've removed the flesh.
- The importance of adding plenty of salt to the water
To fully cook the claws takes about 5 or 6 minutes. However, if you are going to cook to the lobster further in your dish, as opposed to eating it immediately after cooking, you want to cook it just enough to release the meat from the shell. This is about 2 minutes for the claws and 1 minute for the tail.
Cracking, picking and finishing
- Extracting the meat from the claws and why it's important to remove the meat while the claws are still quite hot
- Picking the meat from the shells with the handle of a teaspoon
- Removing the flesh from the tail
- Removing the intestine
- Cutting the tail into segments (if required)
- All done! and please don't throw away the shells!