00:00:06poutine I’m going to show you how to
00:00:08prepare a cooked lobster please my
00:00:11lobster it’s cooked obviously it’s
00:00:14bright orange it’s cool enough to handle
00:00:18I’m going to sit it on my board and I
00:00:23put my board on a tray the reason for
00:00:26this is because inside that log there’s
00:00:28a lot of juice and when that pours out
00:00:30when I cut it I don’t want to lose it
00:00:32cuz it’s delicious if I sit the board on
00:00:34the tray it will collect all the juice
00:00:37around the edge anyone run all over the
00:00:39table and on the floor now it’s not
00:00:41actually secured by a cloth normally I
00:00:43always say put a cloth under your board
00:00:45stop it moving but if I did that you
00:00:47would soak up all the lobster juice when
00:00:49al a taillight like that hold the
00:00:54lobster in the left hand and take a
00:00:56sharp chopping knife put the claw to
00:00:59either side and what I’m going to do
00:01:01poke the knife in here chop straight now
00:01:05between your lobster dies turn a tray
00:01:20round and chop through the tail you do
00:01:31need a shot and a heavy knife for this
00:01:33or you will get nowhere okay and that’s
00:01:40the lobster neatly cut in half
00:01:46now this a little bit here behind the
00:01:48lobsters eyes is where the stomach sack
00:01:51lives slip all that out same thing on
00:01:58this side
00:02:04and the next thing to do is to find
00:02:09little vein that runs down the back of
00:02:13the lobster-tail here we go it’s a
00:02:20digestive digestive pipe and you pull
00:02:25that out I remove the stomach sack from
00:02:28here and I’ve removed the intestine from
00:02:32the tail of the lobster all the rest of
00:02:38stuff anything is good to eat so as far
00:02:39as the claws go they’ve been held
00:02:42together a rubber band top the lobster
00:02:45pinching you so you can take them off
00:02:46now and lobsters not gonna pinch anyone
00:02:51and the last stage is to crack the claw
00:02:56to make it easier for the person who’s
00:02:58eating it to eat to do this you take
00:03:01your chopping knife but instead of using
00:03:03the sharp side turn the knife over to
00:03:06the blunt side and just thump the claw
00:03:13crack it so that it’s easier to eat
00:03:28there we go
00:03:32okay that’s your Lobster prepared
00:03:40clothes are nicely cracked so it’s easy
00:03:44for you to eat or your friend or
00:03:47wherever you’re serving it to stomach
00:03:50sacks been removed that’s where the
00:03:51gritty stuff the lobsters just been
00:03:53eating which you don’t really want to
00:03:54eat again this green stuff here is is
00:03:57called tomalley it’s a lobsters liver
00:03:59and some people eat that some people
00:04:02don’t
00:04:02I personally eat it I don’t think is
00:04:05going wrong with that it’s really quite
00:04:06tasty this orange stuff here is lobster
00:04:09Roe so that’s eggs so this is obviously
00:04:12a female lobster male officers don’t
00:04:14have eggs but that’s perfectly good to
00:04:16eat gives a really nice color if you’re
00:04:19going to chop the lobster up or make a
00:04:21sauce out of it or something like that
00:04:22and this is the nice chunky juicy meaty
00:04:27tail which many people think is the best
00:04:29part of the lobster other people like
00:04:31tab the claws some other people out of
00:04:32this bit is all really fantastic to eat
00:04:35you can serve it like this just like
00:04:37this with some mayonnaise and crusty
00:04:39bread a glass of wine or you can get a
00:04:42lobster to this stage and then pull all
00:04:44the meat over it and cook it in a sauce
00:04:45cook it in a soup and make it in a patty
00:04:48do whatever you like but that’s
00:04:50basically how to prepare a lobster
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