Serves: 5
TO BUY:
Allow about 1/2 pound of lobster per person. Select those with the hardest shells and with claws intact.
TO CUT UP:
Place live lobster on its back on a wooden board. With a sharp knife or cleaver, quickly chop lobster through at the point where the body and tail are joined. (This will sever the spinal cord.) Chop off and discard head (along grooved semicircle). Chop off claws at faints. Chop body in half lengthwise. Discard gills, lungs and intestinal tract. The coral (of females) and the dark liver are considered delicacies, however, and retained. Remove and dice meat from both body and claws. Or else chop each half of the body crosswise, shell and all, in 2inch sections and chop each claw, shell and all, in 2 to 3 pieces.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This _Lobster: To buy or cut up recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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