Practice Quiz

Red Seal Cook

Category - Fish and Shellfish

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What is the basic procedure for preparing a live lobster for broiling?
  1. Place live lobster on its front on a cutting board. Facing the point of your chef knife toward its tail, pierce through the outer shell and into its head with all your strength. Pull the knife through the top of its head carefully. Leave the lobster whole - it simmers in its own juices inside its shell when broiled using this method.
  2. Place live lobster on its back on a cutting board and pierce its head with the point of your chef knife. In one smooth stroke, bring the knife down and cut through the whole body and tail, making sure it’s not split completely in half. Crack the lobster’s back so that it lies flat. Crack the claws with the back of a chef’s knife. Cut through the tail and curl each half of the tail to the side. Remove and discard the stomach and brain.
  3. Quickly plunge the live lobster into boiling water. Once boiled, remove and place in an ice bath. Slice the lobster down the middle once cool to the touch, making sure it’s not split completely in half. Crack the claws with your chef knife.
Explanation
Answer: B - A whole lobster can be cooked by plunging it into boiling water or court bouillon. However, if the lobster is to be broiled, it must be split lengthwise and properly processed before cooking. Discard the stomach and brain, however the tomalley and coral can be saved and used in a sauce or another preparation.
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