Multi-use seafood utensil

Abstract

The invention is a hand manipulated tool or utensil used to open the shells of seafood such as crab legs, lobster, and the like, as well as opening the shells of bi-valve shellfish such as oyster, clams and the like, for the purposes of extracting the meat inside. The device combines the functions of a nutcracker-like device, a prying device such as an oyster knife, as well as a ripping element for opening the shells of shellfish. Unique to this device is the combination of several utensils used in the eating of seafood into one handy, easy-to-use device. This device should allow one to feast on a smorgasbord of seafood without multiple, difficult-to-use, utensils.

Description

BACKGROUND OF THE INVENTION

Crustaceans such as shrimp, crab, and lobster are frequently cooked for eating by boiling the shellfish in the shell and then serving the cooked product while still in the shell. To enjoy the meat, a user has to remove or tear away the shell to access the meat inside. No manner of boiling or any other method of cooking the shellfish changes the characteristics of the shell to an extent that it can be easily removed from the meat. The current methods of extracting the meat from shellfish, shrimp, and other crustaceans requires the use of multiple, simple tools. A basic nutcracker-type shell opening device is a simple device typically consisting of two handles joined together in different methods from single to multiple hinged approaches to grasp and hold the shell being cracked while the user exerts pressure to the handles in a downward and upward direction. Other utensils are small hammers, a blade extending from a handle, the major faces of the blade and the handle being coaxial, can-opener-like devices to slice open shells, and small forks for the removal of the meat, once the shell has been opened.

The above methods and utensils have found world-wide acceptance for opening shellfish shells, mainly because there are very few alternative utensils. Additionally, there is the problem of cost to restaurants due to having to purchase multiple tools to accomplish the needs of their patrons. As well, the restaurants have to bear the cost of losing the tools to theft. A disadvantage to this approach is the number of utensils and different methods of use required to facilitate the removal of meat from shellfish. Additionally, many times a fork is used to open the shell of crabs, lobsters, and the like, with the soft tines of the fork becoming distorted and damaging the utensil. The invention set forth in the attached claims combines several of these functions into one device, simplifying and expanding the enjoyment of various types of seafood.

SUMMARY OF THE INVENTION

The described invention is a hand manipulated tool, utensil, or implement used to open shellfish such as oysters or clams as well as crack the shells of lobsters, crabs, or the like, and to slice or open the shells of crab legs, lobsters, or the like.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 shows a top view of the device, with two different handle configurations.

FIG. 2 shows a slightly different configuration, with the upper blade assembly incorporated into one leg of the handle.

FIG. 3 is a closer drawing of the upper blade section of the device.

DETAILED DESCRIPTION

The described invention, as documented in provisional application 60/675,720, filed Apr. 29, 2005, is a utensil for facilitating the cracking and opening for the removal of meat from crab legs, lobsters, oysters, shrimp, clams, and other like shellfish, bivalve shellfish or crustaceans. The invention has a handle portion comprised of two arms and a head portion. These arms may be both pivotally connected to the head portion, or the head portion may be integral to one of the arms, with the second arm being pivotally connected to the head portion. A serrated portion is present on the interior of each arm and is used to grip the seafood shell so that it can be easily cracked between the arms. The head portion of the utensil has a flat blade that can be used to pry open oysters, clams, and other shellfish. The head of the utensil additionally has a sharpened thumb-like portion that can be inserted between the meat and shell and used to slice the shell open for ease in removal of the meat in crab legs, lobster, and the like.

Claims

1. The described invention is a utensil for facilitating the cracking and opening for the removal of meat from crab legs, lobsters, oysters, clams, shrimp, and other like shellfish, bi-valve shellfish, or crustaceans, said utensil comprising: a) a pivoted, nutcracker-type handle comprising a pair of cooperating pivotal members, two elements adapted to pivot, by one of their respective ends, about a transverse pin. A curvilinear portion may be formed on each handle means and may include a roughened or serrated edge used to grip the object being opened to assist the user of the utensil in cracking the shell and removing all or a part of the meat from the shellfish; and b) a utensil as set forth in claim 1 wherein the upper handle has a bifurcated head section extending from one end of the handle portion and provided with blade section and a separate tine segment; and c) the said blade portion being a bivalve shellfish opening blade for facilitating the prying open for the removal of meat from oysters, clams, and other like bivalve shellfish or crustaceans; and d) a utensil as set forth in claim 1 wherein the upper handle has a bifurcated head section joined to the handle portion and provided with blade section and separate thumb-like tine segment for facilitating the slicing or cutting open the shell for the removal of meat from crab legs, lobsters, shrimp, and other like shellfish or crustaceans;

2. The utensil described in claim 1 provides a method of opening a bivalve shellfish, comprising: providing said blade portion extending from one end of the upper handle portion; and a) user grasping said handle portion with one hand, curling the fingers around the two handles of said utensil; and b) grasping the bivalve shellfish with the other hand; and c) turning wrist to horizontally align said blade portion to the edge of said bivalve shellfish; and d) applying pressure to said blade portion and by contact of said blade portion with said shellfish as blade portion enters said bivalve shellfish; and e) removing said blade portion from opened shell of said bivalve shellfish, allowing the meat or shellfish to be removed.

3. The utensil described in claim 1 also provides a method of slicing open the shell of a crab, lobster, shrimp, or other shellfish of this type, comprising: a) providing said separate thumb-like tine segment extended from one end of upper handle segment, said first blade section has a relatively narrow planar surface facing a narrower surface of the second tine segment, and said blade and separate tine segment disposed in space, directly opposed, generally parallel relationship; and b) user grasping the pair of cooperating pivotal members or handle portion with one hand, curling the fingers around the two handles of said utensil; and c) grasping the shellfish in the other hand; and d) turning wrist of said hand holding the utensil to vertically align said separate tine segment to the edge of said shellfish; and e) inserting tip of said separate tine segment into the exposed end of said shellfish between the meat and shell; and f) the said separate tine segment is forced forwardly until the outermost margin of the shell comes into contact with the curved joint between the said blade portion and separate tine segment; and g) said user would then pull upwardly on the handle portion of utensil while continuing to push the separate tine segment forwardly into the shell; and h) the combined upward and forward movement of the utensil causes separate tine segment to rip or slice the shell, allowing the meat to be removed