Ah, lobster, the messy delicacy that divides diners the world over. Revered for its archaic looks and luxurious flesh, it’s the food equivalent of wearing chinos without socks; classy but potentially problematic.
But, we digress. At P.J. Clarke’s, the lobsters on our menu are fresh, plump, and ready to be artfully devoured. Here’s how to eat a lobster like you’re a Maine native.
Consuming the Crème de la Crustacean
#1 Claws:
As with life, getting to the juiciest meat takes the most effort. Too philosophical? Fine. Twist ’em off at the joint and use a lobster cracker to open ‘em up. Now lay into it with a seafood fork.
#2 Tail:
How to eat the lobster tail? This is the real MVP. Grip both sides, squeeze, twist and pull the tail meat out in one glorious piece. You know what comes next.
#3 Knuckles & Legs:
Your patience here will receive a flavor-packed payoff. Roll them firmly between your fingers to release the rewards of these tasty tubes.
#4 The Body:
Crack open the shell and dig into your all-access lobster jackpot. You’ll also discover the green tomalley (lobster liver) and bright red roe, if it’s a female. Some call it a delicacy. Others… move on.
Common Missteps (& How to Avoid Them)
Do you ignore your burger fries? Shame on you. That’s like skipping the knuckles and legs, a big no-no. And, sure, a light dip enhances the flavor, but a full dunk? You might as well order butter soup, pal. Lastly, grab a napkin, because lobster juice doesn’t negotiate, no matter your zip code.
Tools for Your Tucker
- Lobster Cracker – Because brute force isn’t always the answer.
- Seafood Fork – Precision is key.
- Napkins & Bib – No shame, only gain.
Pull Up a Chair & Enjoy the PJ Clarke’s Experience
We know you want the experience without all the heavy lifting. That’s where we come in. Make a reservation today and experience expertly prepared lobster, where all you have to do is crack, dip, and enjoy.
