About Town in Redondo Beach: Cracking down on the Lobster Festival

It takes about 27 seconds, four fluid motions, and a few swings of a blunt object, for Jose Castanada to prepare a freshly-boiled lobster for the plate.One cut, lengthwise, down the lobster’s tail; a twist, separating the tail from the torso; a yank, removing both claws at once; and a pull, separating the top shell from the bottom, exposing the soft, white inner meat.Then, Castanada grabs his chef’s knife to attack the claws — a quick cut to snap the rubber band holding the pincers