From a tiny BEACH kitchen:
This wonderful lobster salad recipe comes from my Dad, John Hoss. He serves it with crackers for an elegant appetizer. Or simply tucks the lobster salad into a warm, toasted hot dog bun. Hot or cold, lobster salad sandwiches are best served with Cape Cod potato chips.
I had the 2 beauties pictured above cooked at Brant Rock Fish Market. I simply shucked the lobsters in my kitchen. Yes, you can buy lobster meat already shucked – just bring your wallet – it costs a fortune! Shucking a lobster is really not all that hard. However, I’ve been doing it all my life and so am probably biased.
For you virgin shuckers out there, simply follow the pictures below.
- 2 “chic” lobsters (weighing 1 pound each)
- 1 TBSP Hellman mayonnaise
- salt and pepper
- Flatbread crackers or 2 hot dog buns
Shuck lobsters. Dice into bite size pieces. Combine with mayo. Use just enough mayo to hold it all together. You don’t want the lobster meat dripping with mayo. Add fresh cracked pepper and salt. Serve warm or chilled. As Barefoot Contessa says, “How easy is THAT?”
Whole Cooked Lobster:
Getting the sweet lobster meat onto your fork may seem like a daunting challenge to some. There are 2 solutions to this; you can buy already shucked fresh lobster meat, or once you have cooked your lobster you can follow these simple steps:
Claws: Remove the lobster claws by twisting them from the body. Using a nutcracker, seafood shell cracker or pliers, crack the shells of the claws, and pull out the meat. Don’t forget to push the meat from the knuckles – some feel this is the sweetest part of the lobster.
Tail: Arch the back of the lobster until it cracks or twist the tail to separate it from the lobster’s body. Break off the tail flippers, insert a fork, and push the tail meat out in one large piece. Peel back the thin piece covering the tail and remove the anal cord.
Body: Unhinge the back shell from the lobster’s body. You’ll see a green area (called the “tomalley”) that is considered a delicacy by some, and the coral-colored “roe” which is also edible.
Crack the lobster’s body by pulling it apart sideways. Lobster meat can be found in the four pockets where the larger legs attach. There is also a small bit of meat in each of the walking legs.