Despatching a Live Lobster

Occasionally, a recipe may call for a lobster to be cut up before cooking. In these situations, you will need to despatch the lobster quickly and cleanly.

  1. Place the lobster on a board, covering its tail with a cloth.
  2. Holding the tail firmly, insert the point of a heavy, sharp knife into the centre of the cross mark where the head and tail shells meet.
  3. Quickly push the knife it down to the board. This will sever the spinal cord and kill the lobster instantly.
  4. Leave for the lobster for a few minutes for the reflexes to cease and then cut it in half or into pieces.