kgrant1902
Assistant Cook
I am making a meal this evening in which I will or want to serve a steamed lobster tail, and the claw which will be pan fried (hopefully leaving the claw part on the end for aesthetics.
What is the best way to achieve this from a whole lobster? I would also like to kill the lobster as humanely as possible if possible.
Thanks,
Kenton
What is the best way to achieve this from a whole lobster? I would also like to kill the lobster as humanely as possible if possible.
Thanks,
Kenton