Lobster pick

Alobster pickorlobster forkis a long, narrowfood utensilused to extract meat from joints, legs, claws, and other small parts of alobster.Lobster picks are usually made ofstainless steeland weigh as much as an averageteaspoon.They have a long, textured cylindrical handle, ending in a crescent-shaped moderately sharp pick, or else a small two-tinedfork.^[1]A three-tined version has a longer central tine with two shorter side tines with hooks on them.^[2]The other end may have aspoonfor scooping out meat from inside the lobster.^[1]The lobster pick can also be used with otherseafood,such ascrabandcrawfish.^[1]

While using the fork, the lobster shell has to be secured in another hand, so these utensils cannot be used informal dining,where only breads, cheese (and sometimes fruits) can be touched by fingers.^[2]

References

^^a ^b ^cLobster Pick.Recipetips. Retrieved 17 April 2011.
^^a ^bVon Drachenfels, Susanne (2000).The Art of the Table: A Complete Guide to Table Setting, Table Manners, and Tableware.Simon & Schuster. p. 201.ISBN 978-0-684-84732-0.Retrieved2023-10-07.

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[tips-1] Lobster Pick.Recipetips. Retrieved 17 April 2011.

[drach-2] Von Drachenfels, Susanne (2000).The Art of the Table: A Complete Guide to Table Setting, Table Manners, and Tableware.Simon & Schuster. p. 201.ISBN 978-0-684-84732-0.Retrieved2023-10-07.

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