right lobsters it together is a female you can tell straight away by looking at the top of it because the tail if you're looking at it on the cross-section females tail goes like that or as a male's tail goes like that the females tail needs to go like this because it holds its eggs underneath keeps all of her eggs when she's got on underneath there now you can't tell the difference between there as well if you had a male and a female I could show you the difference but the easiest way is the width here
and if it's broad it's a female and who talks in narrow to male now these have got to be 90 millimetres on the carapace which means it's got to be 90 millimetres from just the back of the eye to there so this hard part now I've already measured this one and it's 92 well just on 90 to bang on 92 so it's just over the legal limit hello welcome back to the kitchen now I don't usually do the catching quick videos I'm just going to do a really quick one now to show you how I
have always cooked my crabs and lobsters it's really simple just a very standard method of doing your wife for me good chance that she will do fancy a method of cooking there but you know you know more delicious way I'm just gonna show you really could play the bare basics now where I'll also tell you really know about this Lobster in the fridge for a couple of days and as you can see she's still fine the reason reason that are chillin is so they're not as lively it's much easier for when you're dealing with him
and when you're going to cook him did a lot of passion of all of the place she's she's cool she's Lord right down as you up and say there and all I do is I've just got the bottom of the fruits that you usually keep your vegetables in all of those are put to support a tolling there I'm just wetting just so it's damp not so each soaking wet just switch stuff and just sit them on there now they'll be quite happy in there for at least three days four days five days all you want
to do is want to make sure if the tunnel gets dirty you change it I just put a fresh towel in there and just put some water on it doesn't even need to be salt water needs to be wet wet damp and obviously the bottom of the fridge so it's cool all that we're gonna do here is I just use to shoot a pan I've already boiled the kettle in there this isn't an exact time all I do is I boil the kettle here I'm gonna put boiling water on there I'm gonna put the pan
on the hob when that water is what's called a rolling boil so it's properly bubbling boiling you put the lobster in because the lobster is called it will cool the water down as it eats up again once it becomes fully bubbling boiling again give me two more minutes after that that isn't an exact time the bigger the lobster the longer it will take to get up to boiling again so the longer it cooks fall so that way it doesn't have to be an exact time this will probably take about 8 to 10 minutes a bigger
lobster like a 3 pound lobster that will take more like 15 that's that weird this method covers you for all of it all you want to do is properly boiling you put the lobster in put the lid on when it is properly boiling again give it two more minutes and then you quickly take it out and you put it into ice water to stop it from cooking I'll show you that really big so she's cooled down she's quite easy to deal with you can tell this is a female because of the width of her her
tail your pan of other boiling the kettle boiling when that gets up to the proper boil I'll show you our name maiden see that is what I'm talking about a proper rolling boil that's really to have the lobster put enough and there's my ice water so it's probably cooked you just lift it straight up putting the ice water there to stop it from cooking make sure you're rolling boil down what want to Joey's she may thrush a little bit when she gets in the pan so you want to be ready with the lid I'm gonna
drop it in tail first like that way that if she tries to rushing at all he's doing it you're not gonna get covered in boiling why didn't see straightaway slowed down the bubble of the boil when that gets fully boiling again that's when she's ready to come out I say that she's already changing color that will take now roughly probably eight minutes I'll tell you I'll tell you how long it takes by the end of you now you can say that's a proper bubbling boil then you see so two more minutes from now I think
she's ready to come straight over there go straight to that right now that's not the true bleach more let's get the straight up straight to the nice why the reason you put her into ice water and still it doesn't keep cooking because the shell and the rest of the meat holds a lot of heat and you don't want it to overcook because the meat will just become really rubbery that's why straight out and straight to call to stop the cooking process there she is properly called down now the name of the meat is going to
be here and in these claws here I use a female some people don't like to eat what's inside the head get the coral our door personally when you pull the buck out like that you want to wash this off they look watch that out of there don't worry it's just the what was inside which store so you're gonna break this when I check both of those claws off as well right I'll start off with the tail the easiest way you can break it off individually but the easiest for you I find is if you get
all of it you break the funds off just by turning side to side like that then you forget at all what you want to do is you'll lay the towel out and you press down on it side by side like that and then you lay out flat and press down on it again what it will do is it will crack all the way around there he says try and sure you know what it won't work also you can hear it yeah you're not crack no lay it on flat give you another press there all that
and you can see there look if it's cracked it right down the center that I find is a lot easier this comes off in two halves like that empty shell there and you've taken the tail out now with this tail part here underneath there you will see if you get all of these tool bits it peels off like that now you need to peel this back because if you can see that line there that's his intestine line and this here will be full of grit and sand just what it's been eating but you don't really
want to make that critical test test honorable so take that part out so you fold it all the way in there that there is all good meat to eat this still good meat to eat I'll show you I'll crack these flies now each one of these sections has a bit of meat here but the flour is obviously the main read so I did that broke it all the way around and then give it a bit of a twist and then it should pull off just like that now inside of this pace this movable part you
can see when your movie that's all connected that's because inside of here there is like a plate like a little cartilage plate that goes all the way through the meat so you're better off break and eat like that I try to push you through [Music] watch as you pull this out that piece of cartilage that was talking about on the inside there it is that there is all meat each one of these little pieces has got a beating what I find it's easy to do some travel to the features you're going to take the time
you could get like a little Lobster pic or I'll show you just using the back end of a spoon just use the back end of a spoon like that and it fits in nicely just in there to scoop it all out same with in here there you go see same again with your side once you cracked it there you go don't forget on this pace there is that disc inside of there so you need to break the rest of this off [Music] they go I've disks still inside of there look watch there it is it's
one of those things where you try and find that the easiest way that causes the least amount of splatter because it does go everywhere even just crack the corner off you can lift it all out in a water [Music] and there you go up to claws tail and all the knuckle pieces that there is perfect I just like that with a bit of bread so if you get like some so fresh crusty loaf some butter a little bit of solid even though I like a squirt of lemon juice on there fantastic no you're right that's
it that's just a really simple quick way of cooking your your lobsters crabs are just exactly the same just cook them in the exact same method for the sill Hotel that actually took juice less than eight minutes it took like seven and half minutes so like I said it was with a big lobster three pound lobster something line out protege at 15 but hey you got and the beauty of this is because it's not overcooked you can see it's still really nice and juicy and tender if you overcook on interest comment and just add like
a piece of rubber I hope this has helped
