The Best Way to Peel Whole Lobsters & Lobster Tails
This method heats the lobster meat up just enough to draw it back from the shell, making peeling easier and better preserving the quality of the meat. You have to work quickly once the lobsters come out of the steeping water to really realize the benefits though, so be ready!
- Whole Lobsters or Lobster Tails (skip steps 1-4 and 8-9 if using just the tails)
- 8 quarts of Water
- ½ cup White Vinegar
Optional: Put your lobsters in the freezer (briefly) or refrigerator (longer) until they slow or stop moving to put them to sleep (this is considered to be more humane).
Position the point of a knife halfway up the head of each lobster, with the blade pointing towards the front.
Drive the knife point down, through the lobster, then pivot the blade of the knife forward and down, splitting the head down the middle. Repeat with each lobster.
Twist off the tails and claws.
Let the claws continue to steep for an additional 2 1/2 minutes.
When you buy whole lobsters, you’re paying for the shells and innards as well as the meat. Don’t throw them away! They possess great lobster flavor, just waiting to be unlocked.
Tear the shell off of the heads by pulling each side up and towards the middle from the legs while pushing down on the center with your thumbs. Once the halves of the shell are folded off, tear them up & off.