Lobster Clambakes

Lobster clambakes are a New England staple; in some regions, it's not a clambake without the lobster! The lobsters are harvested, and layered with clams and vegetable fixings, before they are fired. From Maine to Florida, the lobster clambake has created a sense of community and culinary enjoyment for small and large groups alike.

Eating at a Lobster Clambakes

You'll want to make sure that in planning a lobster clambake, you have the proper utensils for each guest. This usually consists of nutcrackers or shears to crack the lobster shell, and small delicate forks called lobster forks, for obtaining the meat inside. Alternatively, a fish knife can also be used to penetrate the shell.

The first part of eating any lobster is to remove the legs, with a gentle twisting motion. You'll then want to likewise remove the claws, or chelipeds, tearing at the first joint. Remove the loose part of the claw (the connecting portion), where tasty tidbits sometimes hide.

With the main portion of the claw, a nutcracker is usually the best tool to use for exposing the meat. With your fork, push the meat out from the main claw, starting at the tip, and pushing out of the wider end. Grasping the tail and back in separate hands, twist again to create two portions. The lobster tail is often called one of the tastiest parts, and removing the meat from the tail is considered standard practice for many. No matter how seasoned your lobster clambake guests are, no one should consume the lobster head, with antannae, beak, and mouth, as these are considered inedible.