We know lobster is daunting. The hardest part about making this crustacean at home? Getting to the sweet, juicy lobster meat once you've cooked it! Anthony Sasso, executive chef at Casa Mono, shows you a foolproof way to shuck 'em--you'll be eating lobster rolls by the pool in no time.
How To Shuck a Lobster ─ Mario Batali
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