There’s a good reason why sweet, mild lobster is a treat from the ocean: the meat from these flavorful crustaceans tastes great on a sandwich roll, in a creamy seafood pasta, or even in an Eggs Benedict. But a lot of seafood lovers say that eating the lobster whole is the best way to enjoy this seafood treat, which can be scary.
For people who have never eaten a whole lobster before, it might be hard to figure out how to start. The hard shell doesn’t make it easy to get to the soft meat. With the help of Steve Kingston, owner and seafood expert of The Clam Shack in Kennebunk, Maine, we’re giving you clear, step-by-step instructions on how to get the most out of these tasty morsels. Advertisement.
Cracking Open the Mystery: Can You Eat a Lobster Head?
Lobster is a delicious delicacy from the sea. The sweet, succulent meat from the claws and tail is what most people look forward to when indulging in these crustaceans. But did you know that there’s actually tasty meat hiding inside the head and body as well? While not as sizable as the claws or tail, the lobster head still offers unique textures and flavors that are worth trying.
This comprehensive guide will cover everything you need to know about eating lobster heads We’ll explain how to get the meat out, what the different parts taste like, and how to cook lobster heads for maximum enjoyment. With the proper techniques, you can overcome any hesitation and discover the often overlooked treats inside this part of the lobster
Overview of Eating Lobster Heads
Here’s a quick rundown of what to expect when eating lobster heads
-
The head contains the tomalley (liver) and roe (coral-colored eggs) if female.
-
Smaller pieces of tender white meat can be found around the mouth, legs, and antennae.
-
The thin ribs along the body have tasty meat worth picking out.
-
It requires more effort for smaller yields compared to claws and tails.
-
The flavor is sweeter and more concentrated than other parts.
-
Textures range from lush and creamy (tomalley) to chewy (body meat).
While not the prime area, the head and body still contribute edible morsels that make up about 1/3 of the total meat.
Can You Eat the Green Stuff Inside?
The green matter contained in lobster heads is called the tomalley. It’s actually the lobster’s hepatopancreas, fulfilling the functions of both the liver and pancreas. So in other words, it’s the lobster’s digestive gland.
Although unappetizing in appearance, the tomalley is completely edible. It has a soft, creamy texture and an intensely rich seafood flavor. When cooked, the tomalley liquifies into a sauce-like consistency that can be used for dipping or flavoring.
However, there are some health precautions to know before eating tomalley. Since it filters contaminants, toxins can accumulate in the tomalley. It’s recommended to eat in moderation, especially for children and pregnant women. Be sure to cook thoroughly.
Step-By-Step Guide to Extracting Lobster Head Meat
Here are clear instructions for getting all the tasty morsels out of a cooked lobster head:
-
Twist and crack the head off where it connects to the body.
-
Flip head over and pry apart the shell to access leg and mouth meat pockets.
-
Use a pick to remove meat from the legs, antennae and around the mouth.
-
Insert a pick into the eyes to pull out the small meat morsels inside.
-
Split head in half lengthwise to remove and eat the tomalley.
-
Crack the thin side ribs on the body to access and pick out meat between them.
-
Take your time extracting all the little bits of meat inside.
Tips for Cooking Lobster Heads
To highlight the unique flavors of the head, try these cooking methods:
-
Simmer in seafood stock then pick meat out to top dishes.
-
Grill split heads meat-side down for smoky lobster flavor.
-
Sauté bites of head meat as an appetizer with butter for dipping.
-
Add tombola, roe, and body meat when making lobster rolls or salads.
-
Use lobster heads to infuse soups and rice dishes like risotto or paella.
-
Roast heads and pick meat to blend into compound butters or infused oils.
Overcoming Squeamishness About Eating Lobster Heads
If you feel hesitant about eating lobster heads, here are some tips to get over the ick factor:
-
Focus on the delicious taste rather than the different texture.
-
Start with small amounts and work your way up as you get accustomed to it.
-
Trim off the mouth and face parts if they gross you out.
-
Cut the head in half before cooking to make the meat easier to access.
-
Add butter or sauce to mellow out any strong flavors.
-
Close your eyes or hold your nose at first! It’s primarily psychological.
With an open mind and courage to try new foods, you may find you enjoy the head meat even more than the claws and tails!
Making the Most of Leftover Lobster Head Meat
For safe leftover consumption:
-
Inspect meat and discard any with off colors or textures.
-
Refrigerate in sealed containers within 2 hours and use within 3-4 days.
-
Reheat cooked lobster dishes to 165°F.
-
Avoid eating cold leftover head meat due to bacteria growth.
With proper refrigeration and handling, leftover lobster stays safe to savor again. But never take risks with meat that shows any signs of spoilage.
FAQs About Eating Lobster Heads
Can you eat raw lobster heads?
Eating raw lobster meat is not recommended, including from the head, due to potential foodborne illnesses. Cook thoroughly to 145°F for food safety.
Are the legs and antennae edible?
Yes, the legs and antennae contain small amounts of meat. Clip them off and use a pick to slide the meat out after cooking. Every bit counts!
What’s the red stuff inside lobster heads?
If harvested from a female lobster, the red matter is lobster roe (eggs). The roe has a grainy texture and adds a unique flavor when cooked.
Can you eat lobster shells?
No, you should not eat the hard outer shells or cartilage. The shells have no nutrition and are difficult to digest. Only the meaty parts are edible.
The Takeaway on Eating Lobster Heads
While underrated, lobster heads offer lightly sweet, succulent meat, creamy liver, and roe when female. With the proper tools and techniques, you can crack open this treasure trove of overlooked morsels. Cook and enjoy heads whole or pick out the meat to add rich flavor and textures to seafood dishes. Conquer your qualms and discover tasty new parts!
Step 2: Shuck the claws and knuckles
Kingston says, “A lobster has three parts: the claws and knuckles, which are its arms; the main body; and the tail.” Kingston recommends starting with the claws.
The claw and knuckle need to be broken away from the body. You can use your fingers or a nutcracker or lobster scissors for extra force. “Be careful of the water thats going to come out every time you crack the shell. Then, break the claw away from the knuckle,” Kingston says.
Once you’ve taken the claw off the knuckle, use your fingers to pull off the claw’s “thumb.” To get the meat out of the bigger part of the claw, cut it in half with your hands or a nutcracker. Then, use an oyster fork to gather the meat. “Take care not to grind [bits of the] shell into the inside meat,” says Kingston.
Dont forget about the knuckles either, Kingston says. “This is arguably the sweetest and tenderest meat in the whole lobster, so dont miss it. Broken the knuckle with your fingers or a nutcracker to get to it. Use a fork or pick to remove the meat. You can also use seafood scissors to get a cleaner cut. “Slide the scissor into either end of the jointed knuckle close to the shell, avoiding the meat. Snip to the opposite end, and then flip it over and repeat,” Kingston says. Advertisement.
Step 1: Assemble your materials
Youll want to start by making sure you have everything you need, including the lobster. Certain lobsters are easier to eat than others, Kingston says. “If youre buying lobster, you should try to choose 1 to 1. lobsters with new shells that weigh 5 pounds. The shells will be soft enough to break with your hands or a nutcracker if you need more force. Hard shell lobsters can be tougher to crack, but a nutcracker will still do the job,” he explains.
New shell lobsters, which are also called “soft shell lobsters,” are in season from early June to mid-November in cold water areas like Maine and other parts of New England. If your local fishmonger brings in Northeastern lobster during that time, you’ll probably be getting new shell lobsters. From December through May, most seafood shops carry hard-shell lobsters. If youre not sure which ones are in stock at any given time, ask the fishmonger for guidance.
Regardless of the type of lobster, its helpful to have the following equipment on hand:
- A nutcracker and/or lobster scissors. This tool can help you crack tough shells open so you can get to the meat inside.
- An oyster fork or a seafood pick. Forks that aren’t made for scraping meat out of tight places like the claws and tail are too wide. If you want to get into tight spots, you can use a smaller oyster fork or an even thinner seafood pick.
- Napkins. You’ll want to be ready for the mess that comes with eating a whole lobster. Keep more napkins than you think you’ll need on hand. If you want to go the extra mile, grab a lobster bib and a wet wipe as well.
Advertisement
EATING LOBSTER’S HEAD!
FAQ
Should you eat the head of a lobster?
Which part of lobster is not edible?
Can you eat the green stuff in lobster head?
What is the brown stuff in the lobster head?
Can you eat a lobster head?
The short answer is yes, you can eat the lobster head. In fact, there are plenty of tender bits of meat in the head that are often overlooked by many lobster lovers. The head contains a digestive gland called the hepatopancreas, which is also known as the tomalley.
Can you eat a lobster?
Lobsters have various edible parts, with the majority of the meat found in the tail and claws. The legs and body also have some meat, but in smaller amounts. However, it’s best to avoid eating the tomalley, a green substance found in the body, as it may contain toxins. What Are the Health Benefits of Eating Lobster?
How do you eat a whole lobster?
Whole lobster is a seafood luxury, and while eating it can be a messy process, it’s worth the effort. Use your hands or a nutcracker to pull off the claws and split them open, then dig out the meat with your seafood fork. Do the same with the tail and the head, then finish up by pulling off the legs and sucking out the flavorful meat.
What do you need to know about eating lobster?
Here’s what you need to know about eating lobster!. The tail and the claws are the two main parts of a lobster. The tail is the long, thin part that sticks out from the body. This is usually the part that restaurants serve. The claws are the large, pincer-like appendages that are attached to the body.