In the first part of this complete guide, we have seen how to store and cook your lobster. Now it’s time to prepare it! Follow the instructions to learn how to extract the meat from the shell and claws.
How to prepare your cooked lobster:
- Lay your lobster flat on a chopping board
- Put the tip of a cooking knife in the middle of the body of the lobster and cut right between the eyes.
- Continue cutting all along the body and tail. You should now be able to separate the lobster in two halves.
- Remove and throw away the pale stomach sac, the gills and the dark intestinal thread that runs the length of the tail.
- Crack the claw shell with a small hammer or simply using your cooking knife.
- You can choose to serve the lobster in the shell; or delicately scrape the meat off the shell and claws.
Lobster with chickpea and coriander sauce
Lobster is becoming increasingly available, but it somehow retains that feeling of luxury and is ideal to impress at dinner parties. This recipe enhances the delicate taste of the lobster with a smooth chickpea and coriander sauce full of flavour.
Source: Shaun Hill
- 15ml of extra virgin olive oil
- 2 shallots, finely chopped
- 2 garlic cloves, peeled and chopped
- ½ tsp ground cinnamon
- ½ tsp ground coriander
- ½ tsp ground cumin
- 1 tbsp of coriander leaves
- 1 tbsp of parsley
- 200g of tinned chickpeas
- ½ lemon, juiced
- 1 dash of vinegar
- 385ml of fish stock
- 1 lobster
- First make the chickpea sauce. Heat a dash of olive oil in a pan and fry off the shallots and garlic until soft. Add the spices followed by the chickpeas and half of the lemon juice. Pour in the stock and simmer for 5 minutes.
- Transfer the sauce to a blender and blitz until smooth, drizzling in the remaining olive oil to thicken. Add salt, pepper and a little more lemon juice if needed. Set aside while you prepare the lobster.
- Cook the lobster, following the method we shared in part 1 of this guide. Once cooked allow it to cool enough to handle.
- Remove the meat from the shell and claws by following our instructions above this recipe.
- Heat the sauce and add the herbs. Adjust the consistency if necessary with a little more stock.
- To serve, divide the sauce between 2 bowls and lay half of the tail and one claw on each plate. Dress with a few drops of remaining lemon then serve.