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.
- Place the lobster on a board, covering its tail with a cloth.
- 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.
- Quickly push the knife it down to the board. This will sever the spinal cord and kill the lobster instantly.
- Leave for the lobster for a few minutes for the reflexes to cease and then cut it in half or into pieces.
