How is lobster served in restaurants

Place it in the middle of the claw, with the claw lying flat, and squeeze. I now understand why, at fancier places, they just serve the tails or the lobster sans-shell. To separate the tail from the body, twist it one way, then the opposite way, and pull. Strip off the top layer of skin and look for the vein that runs along the back.

The shell of the head and body come off easily by hooking your thumb under the shell of the side where you rip off the tail and pull up; there will be a generous chunk of meat right on top. Every Maritime region seems to have their own preference on how to cook and eat a lobster, whether it be steamed, boiled or grilled, with or without butter etc. My friend from Nova Scotia tells me about a warm lobster sandwich , where the lobster is cooked with cream and vinegar, the latter apparently enhancing its natural taste.

Adam speaks fondly of the traditional Maine lobster bake, explaining the process, which starts with a cast iron pan over a big fire. And then, another layer of seaweed on top of all that.

The whole thing is covered with a wet canvas. This means that items can also change contexts. In both cases, nothing about the product itself changed. But if the peer behavior around the product changes, so too does our appreciation of it.

So how did lobster move up in the world? Basically, it worked like this. In the early days, lobster was plentiful, so abundant it was cheap to prepare and good nutritious food to serve to servants and the incarcerated. Maine was dotted with lobster canneries in the s. Back then, lobsters were huge. Factories considered four- or five-pound lobsters too small. But lobsters were still abundant, even if smaller.

And when the railways started to spread through America, transportation managers realized something interesting: If no one knew what lobster was, trains could serve it to passengers as if it were a rare, exotic item, even thought it was very cheap for those running the railroad to procure it.

Inland passengers were intrigued. This lobster was delicious. It became a popular food. By the s chefs had discovered that lobster was a lot better, and looked a lot more appetizing, if they cooked it live than if they killed it first and cooked it later. Restaurants first started to serve lobster in the s and '60s in the salad section, like bread and butter pickles or cottage cheese. And then something interesting happened. Few dishes capture the imagination more than lobster; considered to be 'the king of seafood' its succulent meat is highly desirable and enjoyed the world over.

The ultimate self-indulgence, the lobster represents a true treat that we get to enjoy unless you happen to be rich only on rare occasions.

I will only ever buy lobsters from a sustainable and local source with traceability. And of course I only ever buy live lobsters.

The lightly spiced cheese sauce balances beautifully with the sweet meat. For me it's the finest way and I still enjoy it to this day. It's a classic that will hopefully never go out of style. One of the world's culinary treasures, it can be intimidating to order - and eat - if you have never done so before.

So we asked Jamie Nicolson pictured , Head Chef at seafood specialists Loch Fyne Oysters , to create a beginner's guide to eating lobster for us, looking at the best way to get the most out of your fine dining experience:. Depending on the establishment, some restaurants will have a 'lobster tank' where diners can select their crustacean of choice. If you're hungry, be sure to look for big claws, which means more meat. It's not obligatory to pick your lobster however, so don't be afraid to ask restaurant staff to make the selection for you.

Some restaurants price their lobster by weight. What About the Cholesterol? Lobster gets a bad rap for being high in cholesterol. And compared with some other foods, it is. Tail texture — if you have cooked a frozen tail and it is mushy , ragged and disintegrating after cooking then it is bad.

It was problably a dead, or very near dead, lobster when it was processed. The ball in dallas restaurant prices Bubba gump restaurant miami Top 10 indian restaurant names Villa del palmar cancun restaurant prices King crab legs restaurant depot Low sodium restaurant chains Restaurant hostess outfit ideas Can opener for restaurant Halloween costumes for working in a restaurant Indian restaurant in north korea. How to eat lobster tail in a restaurant Home Restaurant How to eat lobster tail in a restaurant.

How to eat lobster tail in a restaurant Daniel Barlow. You might be interested: Mexican restaurant margarita recipe.