When Gordon Ramsay shows us exactly how he cooks things, it’s a good idea to listen.
On Fox’s Masterchef, Ramsay revealed some of his secrets to perfectly de-shelling a lobster, and the efficiency is pretty amazing.
In three minutes, Ramsay goes through the whole, step-by-step process, from properly killing the lobster, to making sure every single bit of meat is used.
From the start, Ramsay goes as far as to tell us what the lobster claws do. He said the left claw is the sharp one, and the right is used to crush things. In other words, keep your damn hands away from the claws.
Then he quickly kills it by stabbing it on the cross line and slicing through the head. It’s about as humane as you can do it.
It goes straight into the boiling water for 2 minutes, with added salt, to allow the meat to come out of its shell.
Since the lobster’s dead, now you can mess with the claws. Gordon snaps them off and twists them out. Then he does the same with the tail.
Once he starts squeezing out meat from the shell, the biggest hack he shows, is how to get out the leg meat, which is often overlooked when prepping a lobster. Gordon uses a rolling pin to squeeze out every last ounce from the legs.
The angry chef literally uses every ounce of meat in the lobster, and even lays it out in front for all to see.