How to Cut Lobster | Tips from a Chinese cook! | The Woks of Life

[@Thewoksoflife1]

We understand that a video like this isn't for everyone, so if you're sensitive to live seafood processing, please skip 1:40 to 3:50 or avoid watching this video entirely. ♥

[@MarkAlbert]

I surely appreciate how you explain and demonstrate it! Any meat or seafood we eat once was a live animal. I am not afraid to learn!

[@jaye212]

Best Processing of a live lobster I’ve seen on KZbin. Thanks Chef.

[@Thewoksoflife1]

Thank you very much! 😁

[@jaye212]

@@Thewoksoflife1 No, Thank you. I am no longer afraid. I can do this😌

[@warriorwoman25]

this was very good. now I feel I can cut a lobster properly. Thank you

[@Thewoksoflife1]

thank you so much!

[@kennethwu115]

Thank you Chef 😊

[@cheflynne1359]

Thank you well explained!

[@hankr1084]

Thank you Bill. Excellent explanations with reasons and easy to follow. This recipe will have a test run tonight and will get a full presentation next month. Happy New Year.

[@Thewoksoflife1]

huzzah!! practice makes perfect! :)

[@fohstick]

fascinating to see how a live lobster is cut

[@DonaldoSchmid]

chef,,ido remember after doing so many lobsters in the restaurants and clubs that the females have an extra set of "flipper/feelers at the top just behind the body to hold the eggs externally,,,some folks requested a female for what i dont know,,anyways also the green "tomalley" the liver inside the body is a delicacy. my personal record was slaughtering 110 live cold water maine lobsters one afternoon for a big party....i do remember when i lived/worked in san francisco at "fisherman's wharf" seeing the cooked atlantic lobsters witth customers thinking they were ohh so fresh from the pacific...so much more awesome pacific seafoods to enjoy !!!

[@MistyBelanger]

Because females are sweeter

[@skyton658]

Chef, I've seen some other Chinese chef that would run a stick through the lobster to remove its "pee" Is it true?