Gordon Ramsay Reveals The Secret To Getting Every Piece Of Delicious Meat From A Lobster
It would be a fruitlessly impossible task to try and name my single favorite food. Coming up with a Top 10 would be hard, but I could get it done with enough time. Without busting out the pen and paper to mock up a list I can say right off the bat that two foods on that list would be steak and lobster. Specifically, the rib-eye steak and fresh Maine lobster. Don’t get me wrong, I’m a Florida boy and I do love those spiny lobsters from the Florida Keys but they lack the plump and pizazz of their Maine lobster brethren.
If like me, you’re a big fan of lobster then this clip from celebrity chef Gordon Ramsay is something you’ll be very interested in. He put together this instructive tutorial on how to extract every piece of deliciously edible meat.
Lobster gets exponentially more expensive the heavier they are. A 3-pound lobster is going to cost an arm and a leg compared to a 1-to-1.5 pounder. When you start taking lobster seriously enough to shell out the big bucks for multi-pound lobsters you need to know how to dissect every piece of plump lobster meat from that shell. Now, you’ll be armed with that knowledge and can go forth into the world to start cracking shells.
(h/t DIGG Video)