“The shell of the lobster should be bright red all over, and the meat will be firm to the touch,” says Monica Yang, head chef ...

Remove the meat from the lobster, reserving the shells ... Scoop out the meat from the head (including any red or green 'coral' or any brown meat). If there's a black line running down the ...

They clarified that the lobster’s head is removed for cooking, and that this has been their method since the restaurant opened. “We do not see the point of wasting the meat of the head just ...