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Can be eaten cold since they are already fully cooked, but if you prefer warming them up, bring water to a full boil, drop lobsters in the pot or steamer. Heat through for 1 - 2min, just long enough to warm up lobster meat. Be careful to remove them promptly, so they don't overcook. OR: Wrap lobster tightly in tin foil and place in a preheated oven (or BBQ) on their back at app. 350 degrees F for 5-8min. The tin foil will keep in moisture and lobsters full flavor. HOW TO EAT LOBSTER: 1. Twist off claws where they join the body and remove knuckle and pincher. 2. Break claws and knuckles with cracker or crack with heavy knife. 3. Dig out meat with small fork. 4. Twist off tail, twist off flippers. 5. Remove meat from tail by pushing fork into meat of tail where flippers were through to the other end of tail. 6. Unhinge body exposing the green tomalley (liver of the lobster) and bright red roe of female. The white fatty substance surrounding the tomalley and roe and under shell of abdomen is also delicious. Serve with butter and lemon. WHAT NOT TO EAT: 1. The Shell. 2. The Lady (the small dark stomach sack) of lobster, found near the head inside body under eyes.
UPC #: 00204647000007
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