Such a clammy, cool, claw-like hand it was too, for all those hours!
The meat from half of a lobster tail was a bit overcooked and chewy, but it paired nicely with a cool salad of claw meat, and the temperature extremes were surprisingly appealing.
When the claws are cool, give them a whack with a hammer to crack the shell, peel and remove the meat in one piece (pull out any hard, plastic-like bits).
In fact, the more polished and fabulous her exterior, the scarier it is when she loses her cool and bares her claws.
We lay them out to cool, crack the legs and claws, then chop the body in half... We like to mix the white and brown meat together with some vinegar to make a highly seasoned spread.
"Bone claws are not as cool," he said.
To prepare the cooked, cooled crab, first remove the legs and claws by pulling them off from the body.
Twist off the claws and set aside to cool.
Once they are cooled, cut off the claws, knuckles and tails and refrigerate them until ready to prepare the final dish.
When cool, remove the meat from the tail and claws.
This means par-cooking the lobster for six minutes, cooling it, then chopping the tail, knuckle and claw meat into chunks.
