Removing meat from a lobster requires a little patience and practice. The shells can be used to be a delicious shellfish stock or bisque.
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Removing meat from a lobster requires a little patience and practice. The shells can be used to be a delicious shellfish stock or bisque.
Have a go at Matthew Tomkinson's Butter poached Isle of Wight lobster with garden beetroot and Russian salad and William Drabble's Poached lobster tail with cauliflower and butter sauce.