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.
Many lobster fans say that the tasty tail and meaty claws are the best parts. You may not know this, but lobster heads also have tasty bits inside them. They aren’t as meaty as the tail or claws, but the head and body of a lobster have their own textures and tastes that you should try. Find out everything you need to know about eating lobster heads, from how to get the meat out to the best ways to cook them.
Overview of Eating Lobster Heads
The head and body make up about one-third of a lobster’s edible meat. Here’s what you need to know:
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The head contains the tomalley (liver) and any roe (coral-colored eggs) if female.
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Smaller pieces of tender white meat are found around the legs antennae and mouth.
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The body has thin ribs running down both sides with tasty meat between them.
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Expect more work for smaller yields of meat compared to the tail and claws.
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The meat has a richer, more concentrated lobster flavor.
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Texture ranges from silky liver to chewy body meat.
Many lobster lovers love the head and body meat, even though it’s not as valuable as the tail or claws. It just takes some effort and know-how to extract.
Can You Eat the Green Stuff Inside Lobster Heads?
The green matter found inside lobster heads is the hepatopancreas, commonly known as the tomalley. The tomalley serves as both the lobster’s liver and pancreas, functioning to digest food and distribute nutrients around the body.
While it may not look appetizing, the tomalley is completely edible and even considered a delicacy by some. It has a soft, pasty texture and a strong, rich seafood flavor. The greenish color comes from the bile produced in the liver.
When cooked, the tomalley liquifies into a sauce-like consistency that can be dipped into or used to flavor dishes like seafood stews, pasta, risotto, and more.
However, there are a few health precautions regarding tomalley consumption. Due to its role as the liver, it can accumulate environmental toxins and contaminants from a lobster’s diet. The FDA recommends eating it in moderation, especially for children and pregnant women. Cook thoroughly to reduce any potential risks.
Step-By-Step Guide to Eating Lobster Heads
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Twist and crack off the head where it meets the body.
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Flip the head over and pry apart the shell covering the legs to access meat pockets.
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Use a pick or small fork to pull out the leg and mouth meat.
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Insert a pick into the eyes to pull out small morsels.
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Twist and snap off each antenna, then use your pick to slide the meat out.
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Split the head and body down the middle to remove and eat the tomalley.
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Crack open the side ribs and use picks to scoop out the meat from inside.
Take your time extracting all the little nooks of meat. Enjoy it as you go or save it all for a stir-fry or seafood salad.
Tips for Cooking Lobster Heads
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Simmer heads in seafood stock to infuse flavor, then pick out the meat.
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Grill split heads meat-side down to get smoky flavor in the meat.
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Fry bites of meat as an appetizer with drawn butter for dipping.
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Add head and body meat to lobster rolls or salads.
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Simmer in soups, bisques, or rice dishes to enhance flavor.
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Roast heads and pick out meat to make lobster-infused butter or oils.
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Use wasted shells to make stock for clam chowder or seafood risottos.
Don’t limit yourself to typical lobster tail and claw dishes. Make the most of the whole crustacean!
Overcoming the Ick Factor of Eating Lobster Heads
If you can’t get past the appearance and idea of eating parts of a lobster head, here are some tips:
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Focus on the delicious, rich flavor rather than the unfamiliar texture.
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Start with small amounts of meat until you become accustomed to it.
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Trim off and discard mouth parts if they gross you out.
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Cut heads in half before cooking to make meat easier to access afterwards.
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Add butter or sauce to help mellow any strong flavors.
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Close your eyes or pinch your nose at first! It’s all psychological.
With an open mind and courage to try new things, the meat inside lobster heads may become your new favorite part.
Is There Any Meat in the Legs and Claws?
While the pincers contain most of the claw meat, there is also meat inside the leg segments attached to the body that is often overlooked. Here’s how to get every bite:
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After removing each claw, use kitchen shears to snip the legs off where they meet the body.
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Use a narrow pick or skewer to push the meat out of each leg segment.
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Crack the pointy ankle part of each claw to access a little pocket of meat.
So don’t toss legs and ankles in the waste pile – they hide juicy morsels. Collect them to add to salads, pasta, or seafood dishes.
Final Takeaways on Eating Lobster Heads
While lobster tails and claws get all the attention, the heads and bodies offer tasty, neglected meat. It does take more effort and getting over the appearance, but with the right techniques, you can enjoy the whole crustacean. Cook lobster heads in recipes that highlight the rich flavors or pick out the meat to add to other dishes. Armed with some courage, you may discover totally new favorite parts hidden within. Don’t knock it ’til you try it!
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.
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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.
How to Shell and Eat A Whole Lobster
FAQ
Is the lobster head edible?
Which part of lobster is not edible?
Can you eat the green stuff in 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 lobster claw meat?
Great question! The answer is that most of the lobster can be eaten, from the claw meat to the tail meat. Even some hidden pockets of meat in the body are up for grabs. Claw Meat: Rich and tender, often considered the best part.
Can you eat lobster tail meat?
If you have a whole lobster you can eat the tail meat, claw meat, and meat in the knuckles, legs, and body. If you purchased a female lobster, the tail should have red roe (lobster eggs) along the tip of the shell, which are edible. Avoid eating the tail vein, as well as any cartilage or portions of the shell.
How do you eat 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.