Lobster is a treasured delicacy across the globe loved for its tender sweet meat elegant presentation, and air of luxury. But when it comes to eating lobster, which part reigns supreme? The meaty tail? The succulent claws? Or a hidden gem?
In this article, we’ll dive deep into discovering the tastiest morsels that make up a lobster, from the tails to the knuckles and everything in between. Read on to learn how to get the most enjoyment out of this cherished crustacean
The Quintessential Lobster Tail
For many lobster aficionados, the tail is the star of the show. Comprising a good portion of meat, lobster tails are often seen as the prime part.
The tail can be easily extracted as one solid piece of meat. It has a slightly chewy, firmer texture compared to the claws due to the muscle workouts lobsters get from flapping their tails.
Pros of the Tail:
- Contains the largest portion of meat
- Firm, toothsome texture
- Easy to access and eat
- Mild, sweet lobster flavor
- Visually elegant presentation
The tail is understandably a favorite part to eat. You get to savor a sizable chunk of meat in just a few bites!
The Sweet, Tender Lobster Claws
While small the claw meat of a lobster is beloved for its tenderness and sweetness. Since claws are used less for movement the meat has a softer texture.
The claws come in two types:
Crusher Claw – The stronger crusher claw is used for smashing and breaking apart prey. It has a tougher texture due to the muscles required for crushing.
Pincher Claw – The smaller pincher claw does finer detailed work like pulling apart food. It contains slightly softer, sweeter meat.
To enjoy the tender claw meat, use lobster crackers or small forks to coax the morsels out of their casing. Be sure to savor the knuckle meat where the claw meets the body too.
Hidden Treasure – The Knuckle and Leg Meat
While claws and tails get all the fame, the knuckle and leg meat of a lobster can be hidden gems.
Tucked away between the claws and body, the knuckle contains small bits of tender, flavorful meat. It takes work to pick out, but delivers a sweet taste and unique texture.
Don’t forget the legs either. Use a cracker or pick to find tiny morsels within the thin leg segments. The leg meat is often overlooked but can provide a subtle lobster taste.
Lobster Roe – A Rare, Decadent Treat
If you’re lucky, a female lobster may contain the treasured lobster roe, also called coral. The roe appears as a vivid red or black mass inside the body.
Lobster roe has a rich seafood flavor with a unique creamy-crispy texture. It can be eaten as-is, tossed with pasta, or incorporated into lobster bisque for luxurious depth.
Roe is relatively rare, so savor this special treat if you uncover it within a cooked female lobster.
Tips for Eating Lobster Perfectly
To enjoy lobster in all its glory, keep these preparation and eating tips in mind:
-
Cook lobster gently by steaming, boiling, or baking to prevent rubbery meat.
-
Crack shells starting with claws, then knuckles and legs before tackling the tail last.
-
Use lobster picks and crackers to easily extract meat from legs, knuckles and claws.
-
Dip meat in melted butter, lemon wedges, or lobster sauce for extra flavor.
-
Suck out any juices, tomalley or roe from the body for full lobster essence.
-
Discard the stomach sac and intestinal vein if present.
-
Go slowly and savor each luscious bite – lobster is a luxury after all!
Frequently Asked Questions About Eating Lobster
Let’s answer some common questions about enjoying this special shellfish:
What are the health benefits of eating lobster?
Lobster is low in calories and fat while providing protein, vitamins like B12, and minerals like zinc and selenium. Eating it in moderation offers excellent nutrition.
What wine pairs well with lobster?
White wines like Chardonnay, Sauvignon Blanc, and Pinot Grigio complement lobster beautifully. Sparkling wines are a great match too.
Is lobster gluten-free?
Yes, lobster meat is naturally gluten-free. Those with celiac disease or gluten sensitivity can enjoy it.
Can you eat lobster raw?
It’s not recommended. Raw shellfish brings a high risk of foodborne illness. Always cook lobster thoroughly to 145°F internally before eating.
Is lobster kosher?
Lobsters are not kosher as they are non-kosher bottom feeders without true fins or scales. Always check with your rabbi about certifications.
The Final Verdict on Lobster’s Sweet Spots
When it comes to the never-ending claws vs. tails debate, the truth is every lobster part has virtues. For easy eating, the tail is a prime cut. For decadence, claws and knuckles. And legs offer hidden nuggets.
No matter your preference, slow down and savor this regal seafood. Crack into each segment, coax out the meat, and dip each morsel into melted butter.
Lobster is a rare indulgence meant to be cherished from head to tail – there are tasty bites in every nook and cranny. Here’s to discovering your own personal favorite part of the lobster to save for last!