| Carapace: |
Hard-shell of the lobster with the claws, knuckles and
tail removed. It houses the legs, tomalley, and, in the
females, the roe. |
|
|
| Claws: |
The larger of the two claws is called the crusher claw
and the smaller claw is called the pincer or cutter claw.
They are full of tender, sweet meat. |
|
|
| Knuckles: |
The two joints to connect the large claws to the carapace.
Connoisseurs say the knuckle meat is the tastiest. |
|
|
| Tails: |
Lobster tails holds the biggest piece of meat in the lobster. |
|
|
| Legs: |
The four pairs of legs contain small strips of meat
that take some work to remove. |
|
|
| Roe: |
The red stuff is the "coral" or tiny lobster
eggs of the female lobster. The roe is black uncooked.
Lobster eggs were once considered a delicacy, like caviar. |
|
|
| White Stuff: |
The lobster blood, looks like egg whites, uncooked,
it's clear. Try it in sauces. |
|
|
| Tomalley: |
The light-green "tomalley" in the carapace
of the lobster is the liver and pancreas. Although lobster
lovers adore the rich as butter tomalley, it should not
be eaten regularly. As with other animals, contaminants
may settle in the liver, so its best to be on the safe
side. |
No comments:
Post a Comment