How To Eat Lobster, Oysters, Escargot and Other Fascinating Foods

Remove a leaf from the outer edge of artichoke with your fingers and dip the base of the leaf in melted butter or a sauce. Then pull the leaf through your teeth to eat the soft portion at the base of the leaf. Discard the leaf in a bowl provided or place the leaf on the side of your plate. Once you reach the thinner leaves (they are too thin to eat) use one hand to hold the circle of leaves while holding a knife in the other hand to gently cut the leaves from the artichoke heart. Once the thin leaves are removed, keep your fork in the artichoke heart and use your knife to scrape away the choke or the thin fuzzy thistle. Then use your fork to cut the artichoke heart into bite-size pieces and dip them in butter or sauce if you choose before eating.

Eat asparagus with a knife and fork. Cut the stalk into bite-size pieces and eat with your fork. If by chance you are presented with an individual asparagus tong go ahead and secure the stalk with the tong. In Europe asparagus is eaten with the fingers when served cold.

Hold the shell in one hand and extract the clam meat from the shell using an oyster fork or a fish fork. Dip the clam in the broth or butter and eat it in one bite. Discard the empty shell on another plate. You may enjoy the broth using a soup spoon or securing bread on a fork and dipping the bread in the broth. Note: At a very casual setting such as a clambake you may use your fingers when eating clams.

Secure and hold the shell with an escargot tong in your left hand and the escargot fork in your right hand. Using the escargot fork gently pull to extract the meat from the shell. Eat the meat with one bite and then place the empty shell back on the plate. If an escargot tong is not provided, place a napkin over your left hand and hold the shell between your thumb and index finger.

Click on the lobster image (to the left) to view a video of a chef cracking a lobster.

1. Place the lobster shell-side down.

2. Separate the tail from the body by bending the lobster backwards and twisting the tail.

3. Place a fork in the tail meat and tightly pull the meat from the shell. This will require a little force. Remove the black vein from the top of the tail and discard it along with the shells in a separate bowl. Cut the lobster meat into bite-size pieces and using a seafood fork dip the meat in melted butter or a sauce and eat in one bite.

4. Twist off the claws at the joints and crack the claw shell using a lobster cracker. This may require using the lobster cracker a few times before you can extract the meat. Remove the meat from the shell by using a lobster fork or your fingers. Again, place the claw shell in a separate bowl. Cut the lobster meat into bite-size pieces and using a seafood fork dip the meat in melted butter or a sauce and eat in one bite.

5. Tear off the legs and suck out the meat if you choose. Discard the shells.

6. Place the body shell-side down and pull the shell outwards separating the meat from the shell. Discard the shell in a separate bowl. Using a fork remove the tomalley, the green liver, from the round pockets. For some, the tomalley is considered a delicacy; others do not care for the taste. Cut the remaining lobster meat into bite-size pieces and using a seafood fork dip the meat in melted butter or a sauce and eat in one bite.

Hold the shell in one hand and extract the meat from the shell using an oyster fork or fish fork. Eat the mussel in one bite. Discard the empty shell on another plate. You may enjoy the broth using a soup spoon or securing bread on a fork and dipping it in the broth.

Hold the shell in one hand and extract the meat using an oyster fork or a seafood fork. Dip the oyster or clam in the sauce and eat it in one bite. If the oyster is large it may be cut into two pieces. Place the shells in a discard bowl or to the side of the plate.

If you are eating Continental style the peas are secured on the tip of the fork tines with the aid of the knife. Do not mash the peas against the back of the fork. If you are eating American style the knife is not used to gather the peas on the fork so the process is a bit more challenging. It is easiest if you scoop the peas along with another vegetable or rice onto the fork. Use small portions so the peas do not fall off the fork.

Shrimp Cocktail

Traditionally shrimp cocktail is served in a compote with sauce in the center. Often times there is a lemon wedge on the plate for additional flavor. If you choose to flavor the shrimp with lemon, secure the lemon wedge with a seafood fork and press out the juice with your free hand. To eat the shrimp, secure the shrimp with a seafood fork and dip it in the sauce. Eat the shrimp in one bite. If the shrimp are large you may eat in two bites.

Shrimp with Tail

Using your fingers hold the shrimp by the tail and dip it once in the sauce. Discard the tail in a bowl provided or on the side of the plate.

It is easiest to eat spaghetti when it is served in a bowl verses on a plate. Using your fork secure three to four strands of spaghetti on the fork. Then rest the fork tines against the curve on the left side of the bowl and slowly twist the spaghetti strands around the fork clockwise. If you are left handed, reverse this process. While twirling the spaghetti around the fork, occasionally lift the fork to prevent additional spaghetti from winding on the fork. Once the strands of spaghetti are wrapped on the fork you are ready to eat. Note: Spaghetti is not cut in half with the knife. Also, spaghetti purists frown on the idea of using a spoon to steady the fork.