- Lemon Juice
Crack the pincer claws with a small hammer and take out the meat with a skewer.
Cut the lobster lengthways from head to tail using a sharp knife.
Remove the stomach bag on the right side of the head and also the grey spongy parts known as “dead man’s fingers”.
Remove the coral, wash and retain for decoration.
Now remove all the meat from the shell. Keep the green liver meat which is edible.
Flavour the meat with lemon juice and seasoning or mayonnaise and return to shell.
Serve on a bed of lettuce.