Cooking & preparation instructions
Thawing: Thaw for a minimum of 8 hours or overnight in the refrigerator. Keep refrigerated until ready to use.
- Remove Claw & Arm: Hold the body with one hand and with the other hand twist the claw and arm to separate from the body. Use care holding the knuckle as it has sharp protrusions that can hurt if not handled carefully.
- Remove Meat from the Claw & Arm: Remove the small pincher. To remove the meat, crack the claw shell by tapping with a cracker or mallet. Use both hands to break open the arms at the joint and use a small fork or skewer to pull out the pieces of meat.
- Split the Lobster in Half: Lay the body flat on a cutting board, insert a sharp knife behind the head and cut along the natural line to the tail.
- Remove Tomalley: With a spoon, remove tomalley (substance in the body). You may also find a red substance, known as roe, in some female lobsters. Both tomalley and roe are edible and considered by many to be a delicacy. However, it can be removed if desired before serving.
- 12.4 oz