Hi,In the month of July, while lobsters are in season on the Bay of Fundy, Nova Scotia, we eat them as often as possible. It helps that our across the street neighbor and friend Jonathan is a lobster fisherman, and he humors our "called in orders" (so-o-oo New York--ugh!). Since lobster is on the menu a lot at our oceanside cottage in Nova Scotia, the task of getting the meat out of the shells quickly--and safely--is on our minds a lot. Sure we had the usual suspects: pickers, crackers, kitchen shears, and for moments of desperation, mallets and hammers, but my new favorite tool is these Seascissors that someone sent me awhile ago. The ergo, heavy duty handle allows you to push down hard on the sharp serrated and smooth blades to effectively slice open the shell of the body, and even the tougher shell of the claws, safely and neatly and in short order.
When there is lobster meat as delicious as this is to eat, time getting it out is of the essense! (http://www.seascissors.com).
