Title: Gordon Ramsay Lobster Prep (How to Deshell) – Hell’s Kitchen Recipes
Headings: Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep Demonstration
Essential Equipment
How Does Gordon Ramsay Cook Lobster Tail
Gordon Ramsay Lobster Meat Extraction
Remove tail meat
Remove Claw Meat
Take out Knuckle Meat
End with Legs Meat
Lobster Anatomy Overview
Molting:
Head:
Claw:
Tail:
Meat:
Buying Lobster
How to Choose Live Whole Lobster
Squeeze Body Check if Hard Shell or Soft Shell
Check to See How Much Lobster Weigh
Cooking Lobster Tips
Choose Which Method to Cook Lobster
Stun Lobster by Freezing Briefly Before Cooking
Check Tail Temp, Make Sure Lobster is Done Cooking
Frequently Asked Questions about Lobster
Can I cook the lobsters in advance?
Why do lobsters turn red after cooking?
Why do lobsters need to be alive when you cooking?
Should I buy hard-shell or soft-shell lobsters?
Gordon Ramsay How-to -Guides

Content: Tail: The tail is the portion of the lobster that most of us eat. At many restaurants, I will order the lobster tail. Lobsters use their tails to escape from predators as they contain large flexor and extensor muscles made for rapid swimming with their fast-acting, short muscle fibers. Because collagen is more prevalent in muscle, it is no surprise that a lobster tail contains little fat but more collagen than in other crustaceans. Meat: Lobster meat is composed of muscle fibers that are more similar to mammal muscle fibers than white fish. This difference in muscle fiber largely explains the texture between lobster meat and other fish options like sea bass or cod. Lobster muscle fibers are still much shorter than those inland animals, though they are still longer than those found in whitefish. That difference in muscle fiber length is why lobster meat does not flake when cooked as a white fish does.