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: Head: A lobster’s nervous system is not centered in its head but instead distributed throughout its body, explaining why a lobster is not killed instantly when a knife is placed through its head. Claw: The front legs of the lobster, also called pincers, contain tender meat for you to enjoy. The larger, meatier claw is called the “crusher,” while the smaller claw is known as the “cutter” and is far thinner. 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.