Kuchenprofi Lobster Tongs
Under the hard shell is the finest meat. This will take you to the lobster tongs of KÜCHENPROFI. It comes into action after blanching the lobster in a boiling vegetable stock briefly and quenching it in iced water. The stainless steel pliers fit comfortably in your hand and optimally use the leverage effect. So it easily penetrates the Hummer's tank. The meat in the scissors, the legs and in the tail part is a treat - whether with butter and lemon, finely marinated or as Surf and Turf accompanied by a steak. By the way: If you do not want to cook the lobster, you can fall back on a frozen specimen.