How To: Lobstah Rolls

How To: Lobstah Rolls


Welcome back to Healthy with Heartland I’m your host
chef Arden today we’re kicking it up even a bigger notch with one of the most
competitive sandwiches out there guys everybody says they have the best one we
are talking about the lobster rolls. Guys, you should probably cover your eyes… a few
moments later all right so we have stunned and post the lobster, if you
don’t know how to do that you can look up another video if not it’s a quick cut
and then immediately you want to put it into a pot of boiling water the hotter
the better about two minutes in that cooks at just about 70% of the way which
is enough to have the meat separate from the shell after that you want to shock
it in some cold water with some ice and then this is what we’re gonna have… so to
do this lobster roll we’re going to be removing the meat from the lobster so
you have our claws there knuckles the arms and then of course the tail. that leaves you with two halves… so getting started with the tail how do
we get the meat out of the tail, well a couple easy steps you see how the
lobster has these little ridges be careful they have little spikes on the
middle but you need to take your two thumbs and go down and just crack them now you want to take a sharp knife start
from the bottom you can easily just open and lift a
lobster, out. Now we see this little green slime and the lobsters have a vein as
well and you just want to make sure you open that up and take the vein out of
there, because once again that’s its digestive tract. To get the claw out, we need to separate
this into three different pieces so one break there. and then you’ve got another
piece right here and this one you want to use your kitchen shears for, you want
to get right in between here. you just want to cut through and you just want to
break that in half now you’ve got that nice little knuckle piece. Time for the claw itself, so take the part that you can move You want to break it out you
want to do a little twist so, if you’re using a knife, at the spine of your knife just give it a little tap so we got a nice, little roll here