Thomas Joseph shows you how to steam a lobster, and he shares his ideas on the best method to remove the one of the most meat from the shell. With a little bit of patience and practice you'll be cracking open your lobster like a pro.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the very best methods to make quick, scrumptious food at home. However she's likewise a mommy to 2 starving kids, so the concern "What's for supper?" is never ever far from her mind– or theirs, it seems! Her days can get crazy hectic (whose don't?), so these videos are all about her favorite quickly, fresh meals– and the tricks she utilizes to make it all a lot simpler.
Thank you for another wonderful video Thomas Joseph&crew. However, you did not talk about pressing down and cracking each fold under the tail, I’m talking about the part you just cut with the Kitchen Scissors. I liked the tip about cutting the tips off of the claws, I’ll be sure to try that next time I’m in Maine!
another easy way to remove tail meat is to …. after you seperate the tail from the body, remove the small fins at the end by tearing them off then insert a finger and the tail meat slides out in one peice
Ew
My dad taught me that. I dont eat lobster but i know the tricks lol
“Now, if you’re a fan of boiling lobsters, I’m gonna need you to stop doing that, right now.” 😂😂😂
Yeah, that came across to me as being a little bit on the bossy side. If I were his editor I would have had him reword that to say the following… “If you’re a fan of boiling lobsters, I’m going to suggest that you stop doing that right away”. When he says I’m going to “need you to stop doing that”, it almost brings across this feeling of like he’s my employer I’m working for him he’s my boss and here’s how he wants it done. Or he’s a private person who has hired a personal chef and he’s informing the chef on his preferences. It just gives off this uppity I’m the boss and here’s how you’re going to do it kind of a thing. Where is a YouTube video is supposed to be more of a teaching and educational kind of a deal.
can u use the water drippings at the beginning in the bowel for a soup?
Great tip on snipping the ends of the claws! Didn’t realize rock lobsters didn’t have claws. Maine lobsters are the best!
Great video as always, thank you.
I’d like to know more about what is actually edible in the body. I know you said to kinda pick through it, but isn’t there certain things inside that you can’t eat?
In keeping with the spirit of this video, maybe make one showing how to crack & eat crabs. Now being from Maryland I’ve learned that there are flaky things in the body of a crab that you can’t eat. Does that go for lobster & Soft Shelled Crabs as well?
If you do a crab video perhaps you can address all my questions then.
Thanks for having such an informative & helpful channel.
Great video as always, thank you.
I’d like to know more about what is actually edible in the body. I know you said to kinda pick through it, but isn’t there certain things inside that you can’t eat?
In keeping with the spirit of this video, maybe make one showing how to crack & eat crabs. Now being from Maryland I’ve learned that there are flaky things in the body of a crab that you can’t eat. Does that go for lobster & Soft Shelled Crabs as well?
If you do a crab video perhaps you can address all my questions then.
Thanks for having such an informative & helpful channel.
Hi Thomas!! Love your tips!! Could you show us a good WAFFLES recipe?! Because any of the recipes that I’ve tried could make a crunchy waffle on the outside and kinda fuffly on the inside 😁😁
dear thomas, could you please make a video of a biscuit dough? i’ve seen a lot of recipes using canned biscuit dough but its hard to find one here where i live. thanks a lot!
The only intimidating thing about lobsters is its price lol.
Lobster to brazilians cost around of 300 Boxes each……..
@Kaykay 94 wish i was there!
Agree💯👍
@mario on a cross not every place have em mate
The lobsters I buy at my local store are usually only $10.
Your videos are very helpful and easy to understand..
This was actually beautiful… although I don’t eat shellfish. Still, very helpful.
Watch Gordon Ramsay do it 🙂
THE LEGS, THE LEGS MAN YOU GOTTA REMEMBER THE LEGS!!!
I kept screaming this! So much meat wasted!
What a wasted
Electro_Yellow the green stuff is called the tomalley
@woopsquoop Call it what you like! I’ll keep calling it the guts and toss it.
THE LEGS JERRY!
4 mistakes…
1: dont cook with the rubber bands
2: there is alot of meat in the legs
3 kill the lobster before doing anything to it
4: you didnt show us how to shell the knuckles
Hair on screen boiling it alive is safer because bacteria will get to it slower
in couple of seconds?
There’s more meat in the body
@bigpoppajersh gordon ramsay did show the knuckles
5. Forgot to devein it
Geez, everyone complaining about how he didn’t extract the meat on the legs, etc. while I’m here, struggling to boil water…
From Maine when we are removing tail meat we twist off flapper on end of tail then just push meat up and out of shell. I think easier. We only use scissors to cut up if meat is raw. Raw meat to soft to push up. The legs are very sweet also. I think most people are looking for tips on knuckle and legs.
Lol I can only imagine Ramsay’s face on how much meat was wasted
Love your affection for food and teaching people..I’ve learned so much..thank you Thomas
I missed the part where you steamed the lobster in a 1/2 ale, 1/2 water, small sliced onion liquor. Never forget the things that add the big flavor! -New England Girl through and though…
This is why it’s good to watch several videos to get information. He left some things out, but the tip about cutting the claw tips into a bowl was pretty smart for draining. I already know how to roll out the leg meat with a rolling pin from other videos… I call it “information triangulation”. Meaning that you get your info from 3 different sources, and put it all together in a way that makes sense to you.