Saturday, October 6, 2018
Eating Lobster Professional & Graduate University Etiquette Business Dining
by Harold Almon Etiquette Coach
Be at Ease School of Etiquette Austin
fingers, an oyster cocktail fork, and a bib for each person to be provided one.
1. Each lobster leg is to be twisted off and taken to the mouth. The meat is to be quietly sucked and forced out while the leg is held between the teeth.
2. The meat in the pocket of the body is to be extracted using an oyster cocktail fork.
3. It can be cut, dipped in a sauce and then placed in the mouth. The lobster (green) or the roe (red) is to be lifted out of the body and placed to the left side of the plate. The roe (red) can be eaten.
4. The lobster tail is to be held in the left hand and detached from the body held firmly in the right hand. The meat is to be removed by breaking off the little flaps at the small end and then inserting the oyster cocktail fork in this end and pushing the meat out of the large end.
5. The tail can be split prior to the time it is brought to the table. Then the meat is to be lifted out of the shell in one piece using a fork. In either case, the meat can be cut into manageable portions one or two pieces at a time.
6. Each piece of lobster may be dipped in the attending sauce and then placed in the mouth.
Note: Again, some people cannot or will not eat Lobster. After receiving the main course, you can begin to eat bread.
Posted by Harold Almon Living Skills Coach and Etiquette Coach Director Career Services Young Professionals & University Seniors baeschoolofetiquette.blogspot.com at 10/06/2018
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