Eating lobster is not for the faint of heart. One of the few meals messy enough to require its own bib, a lobster dinner can often end in spilled butter, mounting frustration, and heaps of discarded shells. Luckily, executive chef Dave Seigal of the Lobster Place in Chelsea Market is here to breakdown the crustacean cracking does and don'ts. From how to properly pry open a claw, to that little nugget of meat hiding just behind the head, chef Seigal explains how to sink your lobster pick into every last morsel. Subscribe to First We Feast on YouTube: http://goo.gl/UxFzhKCheck out more of First We Feast here:http://firstwefeast.com/https://twitter.com/firstwefeasthttps://www.facebook.com/FirstWeFeasthttp://instagram.com/firstwefeastFirst We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country's best chefs and finding the unexpected places where food and pop culture intersect.
