Lobster being prepared for Christmas Eve Dinner

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Anthony Sargeant has started to prepare the lobster by separating the claws and legs then splitting the lobster into two halves taken care to reserve any juices from the cooking (this can be incorporated into the sauce/juice used to dress the Lobster). The tail and head meat are then extracted and cut into bite-size pieces after removing the thin black intestine. The large claws are cracked in order to extract the claw meat as a single piece which will be separately pan fried in butter with lemon juice. Each of the small segments and legs will be cut open to extract any meat which will be incorporated with the tail and body meat and put back into the half shells for serving along with the red roe.

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