STEP BY STEP INSTRUCTION
In Cornwall, we're fortunate enough to get hold of some of the best seafood in the country, and our lobsters are second to none.
If you have received your live lobster
and it is sleepy or dead, do cook it straight away, as it would have been alive the evening before the delivery arrives at your door steps. To cook a fresh lobster:
1. Boil a large pan of salted water. Place the fresh lobster into the boiling water; leave to simmer for 15 to 20 minutes, depending on the size of your lobster. If you are in doubt if the lobster is cooked, push a carving fork or skewer into the middle of the shellfish through the joint on its neck; if the skewer or fork is hot to your lips the lobster is cooked. If you have a cookery thermometer a core temperature of >85C is ideal.
2. Drain the cooked lobster and rinse with cold water to remove any excess protein on the shell and allow to cool.
3. Place the cooked Lobster on a chopping board with the head facing you. With a sharp robust knife cut down into the shell in the middle of the head (there is a recess half way down). Cut down towards the head of the lobster separating the two sides. Repeat the cut this time cutting towards the tail of the fish, ending up with two halves. Remove the pouch which is located close to the head; this is the only inedible part of a lobster, apart from a fine tube that runs close to the shell in the tail of the fish.
4. Break the lobster claws from the body and remove the meat using a rolling pin or other object to crack the shell. Place the claw meat in the cavity of the head and ENJOY!