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| Seafood etiquette | |||
Eating seafood can be tricky, especially lobster, crab and prawns, but don't be ashamed to use your hands in a restaurant, these days it's the only way to tuck into seafood. |
Truly fabulous women adore lobster and champagne. The best way to eat it is to pull the shell apart with your fingers and use a fork to remove the succulent meat. The big claws will usually arrive at the table already cracked.
Sometimes a special fork, designed to dig out the meat in shell crevices, is provided - otherwise it's OK to suck the meat out of the claw. The same rules apply when eating crab.
Fingers are essential when it comes to eating prawns served cooked in their shells. Remove the head and tail shell, unwrap the body, then pop it into your mouth. Finger bowls should be provided after the course.
Fresh oysters come in a half-shell on your plate. They're usually served with a wedge of lemon and black pepper or Tabasco sauce. Squeeze the lemon over each oyster and add seasoning, if you like. Hold the shell steady in one hand and use the special oyster fork provided to lift out the oyster. Savour the flavour and swallow. Then you can drink the liquid from the shell.
Image of prawns: Jeanne-Claire Bischoff & Dorothy Schalkwyk/ True Love magazine
| story by Caroline Hurry from True Love | |
| image by | |
