Shucking Lobster Like A Pro

Have you ever been to a Woodman’s Clambake?  There isn’t anything better than a boiled lobster, some steamers and a clam chowder on a hot summer day, cooked for you fresh, in your own backyard. 

Have you ever picked out your lobster in the front of our clam shack and had them serve it up to you hot and steamy and washed it down with a cold brew? 

I have been working at Woodman’s for over 15 years and I have got to tell you I have shucked more lobsters than you could possibly imagine.  And whether I am working out front slinging lobsters on the curb or serving them at a private event off sight, there isn’t anything that seems to impress people more than the way that we slice them up. 

But I am here to tell you that as impressive as it looks, the method is simple and well worth digging out your biggest kitchen knife in exchange for your lobster crackers.  At Woodman’s we believe that lobster crackers are only good for two things; nuts and amateurs. 

The easiest way to your lobster paradise is to flip the crustacean on its backside so its legs are facing upwards and stick the pointed, top end of the knife into the middle of the body and press down hard, slicing through the tail.  From there, take the bottom corner or the knife and hit each flat surface of the knuckle breaking the shell, but not cutting all the way through.  Finally, balance the claws on their side with the skinny part of the claw facing towards you and with one big whack aim for the thickest part of each claw.  The trick to not cutting the claw completely in half is all in the flick of the wrist.  Believe me it makes all the difference, and separates the veterans from the rookies.  And instead of using those fancy metal picks to get to the knuckle meat did you know you can just break off the skinny part of the claw and use that instead?  Mother Nature really did think of everything and after a few rounds you’ll be shucking (and eating) lobster like a pro!