Shoreside Express market orders are pre-paid online for curbside pickup. If you have any questions please call 440-951-6448. Hot orders take approximately 10 minutes and we will do the best to expedite in a timely fashion.

Which parts of the lobster can I eat?

All of the Maine Lobster is edible except for the body shell structure, the small crop or claw in the head of the lobster, and the dark vein running down the back of the body meat.

The green material is the liver, or tomalley, and is excellent eating, as is the red, or coral, which is the lobster's undeveloped spawn. Occasionally the coral is dark in color before it is cooked, but the lobster is still edible.


How to Eat a Whole Lobster

Eating a whole lobster can seem intimidating but we've made it easy for you with step-by-step instructions and images!

1. Twist off both of the lobster claws 

 

 

 

 

2. Crack each lobster claw and knuckle carefully. Remove the meat.

3. Separate the lobster tail from the body by arching the body until it cracks.

4. Bend back the tail flippers and break them off.

5. Hold the lobster tail flat. Insert a fork where the flippers were and push. The tail meat will come out in once piece. Remove and discard the black vein that runs the length of the tail. The "coral" is the roe and is edible.

6. Separate the shell of the body from the underside by pulling them apart. The green substance is the tomalley, or liver, which many people enjoy eating. 

7. Open the remaining part of the body by cracking it apart. Lobster meat lies in the four pockets, or joints, where the small walking legs are attached.

8. The walking legs and small claws also contain excellent meat. Remove the meat by biting down on the leg and squeezing the meat our with your teeth.


Download these instructions here.

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