Please be careful, because this one here is a super sharp, fast claw, and this one is to crush. Do not get your fingers in there, okay?
Now, you gotta kill it quickly. We'll do this as safe and as humane as possible. There's the cross line there. Cross there, knife in...and down through. And that is it. Straight into the water, a touch of salt, and that is in there for two minutes. We're not cooking it all the way through; we're just poaching it to release the meat from the shell.
So, I'm taking mental notes in my head right now like I'm a student in one of my classes. I'm memorizing every step he does because I'm going to de-shell this lobster exactly how Gordon's doing it.
我現在正在腦中做筆記，就像自己是我班上的學生一樣。我要記住他做的每一步，因為我要完全照 Gordon 現在的方法來替這隻龍蝦去殼。
Now, snap off the claws. Get down to the knuckles, and twist, and off. And then from there, straighten out the tail, and twist. So you've got all that meat left in there. Open up the tail, and then just press the shell very gently. Don't crush it.
Now, once you've gone two-thirds of the way through, press here and shake, and carefully pull out the tail. Now, claws—snap off the knuckles, twist and pull and get that blade out there. Okay. The blade comes out. And we want these claws intact. Just gently pries out that claw, and then open up the knuckles.
But some of you stop at that point. There's more meat in here—the eight legs that the majority of the population forget about. I am not gonna let these legs go to waste. You start from the thin end, you place that down there, and you literally push and roll.
Now, how do we present that? Let me show you. You take your tail, and you just gently slice, and this helps it flatten out. That sits on your board. Your claws go on, and then your knuckles, and very carefully, your legs. We're not done. Take this beautiful head. Pull that off. Open it very carefully. And then take your scissors, and I'm gonna trim your shell. Now, that should stand up beautifully. And then finally, take a little touch of extra virgin olive oil—just very carefully brush. That gives it a nice sheen.
And that is how you extract every ounce of lobster from your shell. Got it?
- 「被浪費掉」- Go To Waste
I am not gonna let these legs go to waste.