{"id":389,"date":"2017-01-13T16:14:48","date_gmt":"2017-01-13T15:14:48","guid":{"rendered":"http:\/\/www.cuisineetocean.com\/?p=389\/"},"modified":"2017-01-13T17:49:33","modified_gmt":"2017-01-13T16:49:33","slug":"tips-advice-for-shelling-a-lobster","status":"publish","type":"post","link":"https:\/\/www.cuisineetocean.com\/en\/tips-advice-for-shelling-a-lobster\/","title":{"rendered":"Tips & advice for shelling a lobster"},"content":{"rendered":"
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Tips & advice for shelling a lobster<\/h1>\n<\/div><\/section>\n
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\u00a01. Detach the claws and separate the tail from the rest of the body.
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\"homard-pas-a\u0300-pas-e\u0301tape-2\"<\/p>\n

2.\u00a0Break the claws in several places and detach the flesh. Don\u2019t forget the flesh that\u2019s in the elbows.<\/em><\/p>\n

\"homard-pas-a\u0300-pas-e\u0301tape-3\"<\/p>\n

3. Take off the flipper, then remove the shell and retrieve the flesh from the tail. If need be, use a scissors to help cut the shell around the \u2018\u2019stomach\u2019\u2019.<\/p>\n

(Photo credits: \u00a9Annelyse Chardon)<\/p>\n<\/div><\/section>
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