Steamed Lobster
1 - Remove the head of the lobster and chill it by rotating it for about 30 seconds.
2 - Use a pair of scissors to cut off the lower portion of the lobster's body, removing the shell that surrounds it.
3 - Gently pull out the meat from the tail of the lobster.
4 - Make a vertical incision along the sides and remove the innards.
Cured Lobster Tail
1 - Divide the lobster tail into two pieces with the help of a cleaver and hammer.
2 - Make a vertical incision along the sides. Pull out the innards from the lobster.
Lobsterettes
1 - Remove the head of the lobsterette by rotating it for about 30 seconds.
2 - Use scissors to cut off the lower portion of the lobsterette's body.
3 - Carefully remove the meat from the carapace, leaving it intact.
Mussels
1 - Use a pair of scissors to remove any algae or impurities attached to the mussel shells.
2 - Scrub the shells under cold running water with a stiff brush to remove all dirt and debris.
3 - Clean mussels ready to be cooked.
Steamed Lobster
1 - Remove the head of the lobster and chill it by rotating it for about 30 seconds.
2 - Use a pair of scissors to cut off the lower portion of the lobster's body, removing the shell that surrounds it.
3 - Gently pull out the meat from the tail of the lobster.
4 - Make a vertical incision along the sides and remove the innards.
Cured Lobster Tail
1 - Divide the lobster tail into two pieces with the help of a cleaver and hammer.
2 - Make a vertical incision along the sides. Pull out the innards from the lobster.
Lobsterettes
1 - Remove the head of the lobsterette by rotating it for about 30 seconds.
2 - Use scissors to cut off the lower portion of the lobsterette's body.
3 - Carefully remove the meat from the carapace, leaving it intact.
Mussels
1 - Use a pair of scissors to remove any algae or impurities attached to the mussel shells.
2 - Scrub the shells under cold running water with a stiff brush to remove all dirt and debris.
3 - Clean mussels ready to be cooked.
