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: If you are serving your lobster with clarified butter, you will want to know how much lobster meat you have to have enough clarified butter for you and your guests. If you are serving soft-shell lobster, you may consider buying larger ones or buying two lobsters per person if the price is affordable. Markets don’t usually advertise if they are selling hard-shell or soft-shell, but you can always ask an employee in the seafood department. Cooking Lobster Tips
There’s a lot of information out there on the best way to cook lobster, and unfortunately, much of that information is conflicting. Although cooking methods can vary by recipe, I have found that the following process is the best place to start. Choose Which Method to Cook Lobster
My first decision is whether to boil, steam, or roast the lobsters. The problem with roasting lobsters is that the oven’s low heat causes proteins in the meat to adhere to the shell making for difficult removal and less flavorful meat. The steaming lobsters’ issues are that it requires another special piece of equipment (either a steamer or rack) and that the steaming process is prone to leaving the lobster under seasoned. Therefore, boiling in the saltwater was the best choice, but I still had to find a way to prevent the lobster from thrashing in the pot. Stun Lobster by Freezing Briefly Before Cooking
Unfortunately, there is no way to know the extent to which a lobster suffers during the cooking process, but scientists agree that the lobster’s nervous system is more like that of an insect than a human.