Lobster is considered the epitome of luxury for many, which is why it is a popular choice in many seafood restaurants. It can also be a little intimidating if you have never dined on lobster in a restaurant setting. The following will guide you through what to expect and the proper etiquette when enjoying lobster while dining out.
The Choice (May) Be Yours
In some restaurants it is considered part of the experience to pick out your own lobster fro a tank that is on display. Not only is this to assure the diner that the lobster is fresh, it also allows your appetite to guide your decision. Generally, bigger claws means more meat, so look to the claws when choosing your lobster. Also, make sure your choice is active and alert to ensure it is in good health and fresh. It's also okay to ask for the restaurant to make a pick for you.
Avoiding a Price Surprise
Lobster is billed differently in different restaurants. Some restaurants have a flat rate, indicated within the menu, for their lobster. Other may charge by the ounce, so your meal's price will depend on the weight of the lobster you choose or have chosen for you. If this is a concern, it isn't considered rude to ask the waiter discreetly for an estimate on the price, or to request a smaller lobster.
Figuring Out Your Table Setting
Like many other types of seafood, lobster comes with it's own set of tools. This includes a claw cracker, which looks similar to a nut cracker, and metal pick. You may also have a bowl of lemon water and a lobster bib at the table. The cracker is for breaking open the claws – simply place one inside and squeeze until it cracks. The pick allows you to get the meat out of the hard to reach places in the shell. Bibs are usually a must if you don't want to be sprayed with lobster juices. Don't avoid the lemon water. This isn't a condiment, but a means to gently dip and cleanse your fingertips as you crack, pick, and eat the lobster.
Finding the Meat
Lobsters usually arrive at the table with the body shell sliced open, so the simplest place to start is with the body and tail. Fortunately, this is also some the best meat. Tease it out with your pick and eat it with your fork, and don't be afraid to pick up the lobster to further crack it open and make reaching the meat easier. The body is usually cleaned before serving, but not always. If you notice a green gland near the head, avoid it since it isn't a tasty part. Once you are done with the body and tail, you can crack open the claws for more meat.
To learn more about fresh seafood, contact a restaurant like Gulf Shores Steamer.