[Drew Patchell]

Do you love the taste of lobster, but are daunted by the task of extracting all the meaty goodness? I was in the same boat… until watching the ITV show Culinary Genius where Gordon Ramsay sets the amateur chefs the tricky task of extracting all the meat from a lobster and gives them a masterclass demonstration.

Do you have any hints to share that Chef Ramsay may have missed?

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