How to Break Down Lobster and Get Every Morsel of Meat

By F&W Editors Posted July 28, 2014

Lobster is classic for summer. Steamed, grilled or boiled, it’s easy to make but for many home cooks it can be intimidating—especially when it comes to breaking it down. After all, the last thing you want after purchasing and preparing a lobster is to leave any of the sweet meat behind.

In this week’s video from Panna, Gramercy Tavern chef Michael Anthony gives a mini master class on how to break down a lobster—no special tools required. If you have a knife, a counter top and hands, then you will be able to masterfully extract every morsel of lobster meat after watching this video (above).

Panna is where extraordinary recipes lead to extraordinary results. Get your FREE issue of Panna here and discover our collection of step-by-step video recipes from master chefs, plus culinary tips, cocktails and more. Craft successful, delicious meals, every time. Discover Panna. Discover the chef in you.

Related: 14 Fantastic Lobster Recipes
America's 24 Best Lobster Rolls
7 Ways to Use Lobster

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

You May Also Like
powered by ZergNet