Several implements perform the same function as lobster crackers – pliers, nut crackers and even vice grips will crack a lobster claw. However, none of these are suitable for even the most informal of dining rooms, and increase the risk of cross-contamination, or the transfer of a foodstuff to a different food or non-related item. But the chef’s knife – possibly the most important kitchen utensil – serves several purposes, and has the ideal shape to make a clean break in a lobster claw.
Twist off the lobster claws and knuckles.
Crack the thickest portion of the claws with the dull side of the blade of a chef’s knife.
Twist off the smaller, moveable portion of the claws and discard. Remove the shell from the claws with your fingers to reveal the meat.
A.J. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Andrews received formal training at Le Cordon Bleu.