Don’t you think this gorgeous is irresistible?

I never had a lobster cracker or a spatula for eating lobster. Usually, I just cut them into half and dig out whatever delicious part I could find inside. But it hurts too, sometimes. Especially when I tried to open the stubborn big claws

Interesting facts about lobsters:

1. Lobsters can live up to 140 years or more.

2. They travel 100 miles in one year!

3. Lobsters do not slow down, weaken, or lose fertility with age. In fact, older lobsters are more fertile than younger lobsters.

4. The largest lobster was caught in Nova Scotia, Canada, and weighed 20.15 kilograms (44.4 lb)!

If you are interested to see how to eat lobster, please visit HERE. I felt like eating lobster again when I was watching the video

Lobster Thermidor Recipe

• 1 (1 1/2 pound) medium Cooked Lobster
• 2 tablespoons Butter
• 1 Shallot, finely chopped
• 1 3/8 cups Fresh Fish Stock-kite guna chicken stock
• 1/4 cup Double Cream-kite guna creme fraiche
• 1/2 teaspoon Hot English Mustard
• 1 tablespoon Fresh Lemon Juice
• 2 tablespoons chopped Fresh Parsley
• Salt and Freshly Ground Black Pepper, to taste
• 1/4 cup Freshly Grated Parmesan Cheese-kite guna grated mozarella cheese

1. Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
2. Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
3. Preheat your oven’s broiler. I used 200 degree Celcius.
4. Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
5. Broil for 3 to 4 minutes, just until golden brown. Serve immediately.