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: You want to be aware of whether or not a lobster is preparing to or just finished, molting as it affects their meat quality. You want to avoid cooking a lobster just before molting because they lose a lot of muscle mass to slip out of their shell. Conversely, as a lobster finishes molting, it has absorbed a lot of water to fit into its new shell. That additional water retention makes the lobster meat mushy. To make sure you don’t receive a soft shell lobster in the molting process, squeeze its shell, and it should give slightly to your pressure. 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.