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?
請小心，因為這是隻超利又快的螯，這是用來夾碎東西的。不要把手指放進那，好嗎？
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.
現在，你得迅速殺死牠。我們會盡可能安全又人道地完成。交會線在那。從那裡，刀子進去...接著整個切下去。好了。直接放到水裡，加一點鹽，那要在裡面待兩分鐘。我們沒有要煮到全熟；我們只是稍微汆燙一下它好讓肉從殼上分離。
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.
現在，折斷龍蝦螯。往下到關節處，扭一下然後拔掉。接著從那裡，拉直尾巴，然後轉。你就把肉都留在裡面了。打開尾巴，接著只要輕輕地按壓殼。不要弄碎它。
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.
現在，一旦你剝了三分之二的殼，按這裡然後搖一搖，接著小心地拉出尾巴。現在，螯的部分－－折斷關節、 轉之後再拉，把肉片從那取出來。好。肉片出來了。我們想讓螯肉保持完整。只要輕輕把螯撬出來，接著打開關節。
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.
不過你們有些人到那就停下來了。這裡面還有更多肉－－大部分人會漏掉的八隻腳。我不會讓這些腳被浪費掉。從細的那端開始，你把那放到那下面，然後你就真的去推和滾動。
Wow...
哇...
That's awesome!
太棒了!
What...?
什麼...？
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.
現在，我們要怎麼擺盤？我做給你看。拿起尾巴，然後只要輕輕劃，這讓龍蝦呈現水平。那擺在板子上。你的螯肉擺上去，接著是關節，然後非常小心地，擺上腿。還沒好。拿這美麗的龍蝦頭。把那扯掉。非常小心地打開。接著拿剪刀，我要修剪龍蝦殼。現在，那應該就可以完美地立著了。然後最後，用一點特級初榨橄欖油－－很小心地刷上油。那讓龍蝦肉呈現美麗的光澤。
And that is how you extract every ounce of lobster from your shell. Got it?
那就是從殼裡取出完整龍蝦肉的方法。會了嗎？
- 「被浪費掉」- Go To Waste
I am not gonna let these legs go to waste.
我不會讓這些腳被浪費掉。
