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Shell Out, Serving Lobster

post #1 of 12
Thread Starter 

To serve lobster for a sit-down dinner without all the surgical implements. Crackers, scoops, picks, bibs, finger bowls


.

 

 

Just knives and forks

 

dcarchlobsterc3.jpglobsterc4.jpglobsterc2.jpg

post #2 of 12

Did you do the surgery yourself?

post #3 of 12

I don't know where to begin ? .............it's beyond amazing. How long did it take you if I might ask to cut those lines so perfectly ? I did a lobster last week (soup) and cutting the claws was just a pain. Not hard to do, but a pain.

 

You can come and serve my boss one these any day. He refuses to use a knife for alot of things. (why ?)

 

At home though, its all the lobster utensils and garlic butter fingers, a bib, a few oyster shooters , an expected shell flying somewhere

across the table, a squirt of juice.....its the joy of biting into the shell and getting that sweet meat between your teeth....does it for me.

 

The scallions serving as antennae.....great idea.

 

 

 

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(155 photos)
  
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(155 photos)
  
Reply
post #4 of 12

Now how the heck did you do that?

 

Makes more work for the kitchen, but I bet the customer is happy.

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #5 of 12
Thread Starter 

I used a rotary tool with a cutting blade. I wouldn't say it was very easy, but it was not that difficult.

 

If you want to serve lobsters in the shell for a nice elegant dinner party, that seems to be the only way.

 

dcarch

 

post #6 of 12

In Japan, it's very common to do something sort of similar to crab legs. You use a smallish deba knife, a very heavy, stiff, single-beveled Japanese knife used for just about anything seafood that involves bones. And basically you shave a fat strip of shell right off along the leg, exposing the meat to chopsticks. The claws can be shaved or cracked with the same knife. But it would take a heck of a steady hand to do it anything like as neatly as you've done this lobster.

post #7 of 12

Nifty technique but...

 

When you use a saw, you get sawdust.  Or shell dust, in this case.  How do you dispose of it? I would not think it is very good to eat.

 

Mike 

travelling gourmand
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travelling gourmand
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post #8 of 12

Could the "shell-dust" be rinsed off without losing too much flavour?

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
Reply
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #9 of 12

That is immaculate.  Thank you for sharing.

 

+D.

post #10 of 12
Thread Starter 

Thanks guys.

 

First, I never cook lobsters in boiling water. I cook them in 170 degree water. The meat always comes out very juicy and tender.

 

The cutting of the shell does not create a lot of dust. Just some. A quick rinse takes care of any dust. No flavor is lost because the meat is never damaged and nothing is leak out.

 

If you are going to try this, make sure you plug your electric tool in a GFP outlet, or use a cordless tool.

 

dcarch

 

post #11 of 12

"...make sure you plug your electric tool in a GFP outlet, or use a cordless tool."

 

Yeah... God forbid you would electrocute the lobster! 

 

Mike

travelling gourmand
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post #12 of 12
Thread Starter 
Quote:
Originally Posted by MikeLM View Post

"...make sure you plug your electric tool in a GFP outlet, or use a cordless tool."

 

Yeah... God forbid you would electrocute the lobster! 

 

Mike


LOL!

Shell shock?

 

dcarch
 

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