Using a teaspoon, scrape all the brown meat from the shell into a bowl. If the shell is to be used for serving, for a dressed crab for example, remove the inner shell by pressing down firmly along the natural line on both sides of the underside of the shell, then scrub and rinse the shell under cold water to clean completely. Set aside. All Leiths Online courses are 18+ or require parental consent for those between 13-18. The exceptions are our Teens courses, which are exclusively for 13-18-year-olds. Shortly before your course start date, you will be invited to introduce yourself to the rest of your class via messaging on the Workshop app.

By the end of the course, you can anticipate becoming a well rounded cook, well-versed not only in recipes and practical skills, but in kitchen management, menu costing, time planning, and presentation. You will be able to take on advanced recipes and cook intuitively.

To receive your Certificate of Completion, you can undertake a 3-part assessment covering skills you have learnt during the course.

Carefully remove any small bits of shell and discard, then gently pull the shell from the claw meat. If carefully done the claw meat can be removed whole. From its London school, Leiths has been equipping aspiring cooks with the skills to flourish in the food world since 1975. Through Workshop's unique hands-on learning experiences, Leiths is bringing the best of in-person teaching directly into people's kitchens around the world. When buying a lobster, look for a medium-sized one that feels heavy for its size, indicating good muscle quality, with all legs and pincers intact and not hanging limply. The lobster must be alive, show lots of muscular activity, such as tail flapping, and there must be no frothing at the mouth, which can indicate stress. To store live lobsters before cooking, place in a large container in the bottom of the fridge with a damp tea towel over them. Do not remove the elastic bands from the pincers until after cooking. Only buy cooked lobsters from a trusted source. You can either cook lobsters whole, then remove the meat, or halve and grill them. Once you've met all the requirements to complete this course, you'll receive a verified Certificate of Completion.Master the essential skills of professional cooking, in your kitchen. Learn the techniques that will lead to a lifetime of restaurant-quality cooking with Leiths’ 24-week Professional Essential Cooking Course and Certificate. Attain industry respected training from Leiths, wherever you are in the world.