Halving A Lobster
Cutting Lobster Medallions
Cutting Up Crab
Place killed or cooked lobster
on work surface underside up. With a sharp knife, pierce the body in middle
of chest. Cut down length of body through to tip of tail. Rotate and cut in
opposite direction from shoulder right through the head.
Separate lobster halves to expose
Remove and discard
the intestinal thread running through tail and the liver which is green
in raw lobster and yellow/orange when cooked.
Remove the claws
and legs by twisting and pulling off. This may be done either before or
after cutting lobster in half, or may even be left on for serving.
Crack claws with
hammer, nutcracker or shellfish cracker to remove meat.
Place Lobster on work surface, underside up. Cut off tail as close
as possible to the head
shears cut down the middle of the tail shell.
the shell open and gently ease the flesh out in one piece
Slice the tail
meat at approximately 1/2 inch intervals to create medallions
Rinse killed or cooked crab throughly.Insert a knife in through
the back section of the crab; pry off the top part of shell and discard.
Remove and sicard
white gills from either side of head. Rinse body, if desired, although this
is not really necessary.
Twist off legs
& Claws. These may be left intact or cracked with sissors, a nutcracker
or shellfish cracker if desired. Cut body in half or quaters ( if quite large).
Meat is extracted
with the point of a sharp knife
Clean and srucb oyster shell to remove any dirt and grit. Holding
oyster in palm of hand insert strong, short-bladed knife or osyer knife between
the two shells at hinge point. Prising open, twist knife until hinge breaks
and shells seprate.
To Completely open
shell, sever muscle attacked to upper shell. Then run knife underneath oyster
to fully release it from shell. either remove osyter totally or replace on
half shell, depending on intened use.