Jacques Pépin: Killing and Preparing a Live Lobster

Jacqes Pépin preps lobster for the grill.

Jacqes Pépin preps lobster for the grill.

Read the transcript of this video
I'm cooking lobster today. When you buy lobster, usually I tend to favor the female, with the eggs in it, and a bit tender. Usually the body is slightly wider, but where you can see it is there. You can see that this one is a male. The lobster appendage here, which goes between the rib Are longer, and hard, like a shell. And the body is slightly narrower. The other body is slightly wider. The female. And you have those last two appendage are much smaller. So, to kill a lobster, to grill it, you have to cut where the line here is in between. The eye, and the lobster doesn't have a brain, it just has a central nervous system. So you go down there and that's it. So you turn it around, and continue on the same line to cut it into two pieces. You can see it here. Now I remove the rubber band here. Good. And you can see that in there, between the eye where I cut here, there is a bag. This is the stomach. It's usually full of gravel, and that you remove The green here will turn bright red when it cook. This is the raw of the female. The pale green here is the tomalley. The liver or the tomalley that the male has it. The female with that green, deep green raw only the female has it because this is the raw. To grill it, you put it this way. You want to break The clove, because otherwise it makes it harder to take a towel on top to crack it this way. See, now it's cracked. And that's all there is to it. I like to do it fresh like this. Sometimes we put A little bit of herbal stuffing inside here. Some more herbal on top and up under the broiler for a few minutes.
Jacques Pépin: Killing and Preparing a Live Lobster


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