Lobster

Lobster is becoming more democratic. Frozen, you can find it at a good price and it would be a shame to miss it.
It is very likely that it comes from Canada, more precisely from the province of New Brunswick. In this province, home to the first French settlers, the town of Shediac proudly bears the title of “Lobster Capital”. In Shediac Bay, it is possible to go out with a "lobster-discovery-boat" (Shediac Bay cruises) to watch the trapping and preparation of this crustacean which, in Canada, was long considered the poor man's meal...

First, the two large clamps should be tied with a rubber band. If the lobster manages to trap a finger in a joint between its claws, it breaks it without any problem. The rest is simple: you have to prepare two large cauldrons, one of boiling water, the other of ice water. The live lobster is plunged into boiling water (be careful, sensitive souls: the "complaint" that comes out of the cauldron is not the lobster's cry of distress but is quite simply caused by the air escaping from the shell) . After cooking, plunge it into very icy water: this will loosen the flesh from the shell. “Keep the lobster's legs up,” explain the Canadian specialists. Do not present them cut in half like in a restaurant, it's a real massacre: the juice runs out. Too bad ! »
We then start by removing the pliers, always opposite the joint. In order not to lose this famous juice, we put the pliers in the mouth before cracking a piece. Be careful, you have to put your head well back otherwise all this good juice will flow on your chin... Not very elegant, after all...

The pliers are only used to crack the top to remove an end like a cap before gently removing the entire flesh. Then we hold the head and tail in two hands, we turn, we pull. Then take the tail between your hands with crossed fingers to crack it by pushing one hand towards the other.
Remove the vein, possibly release the eggs (“the caviar of the lobster”, assure the Canadians). To overcome the head, "thumbs up": the thumb at the base, two fingers up in the hole (like a bowling ball by the way). We break with the second thumb. Not much to remove, other than a small piece of meat, the “lobster filet mignon”.

To not miss any of this delicious dish, we even suck the little legs after having twisted them. If you are lucky enough to find a fresh New Brunswick lobster, eat it plain: the mayonnaise will mask its delicate taste. There you go, it all sounds complicated but once you get the hang of it, it's not rocket science. It's your turn !

...