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Claws - Remove the lobster claws by twisting
them from the body. Using a nutcracker, seafood shell
cracker or pliers, crack the shells of the claws,
and pull out the meat. |
Tail - Arch the back of the lobster until it
cracks and separate the tail from the lobster's body.
Break off the tail flippers, insert a fork, and push
the tail meat out in one large piece. |
Body - Unhinge the back shell from the lobster's
body. You'll see a green area (called the "tomalley")
that is considered a delicacy, and the coral-colored
"roe" which is also edible. |
Crack the lobster's body by pulling it apart sideways.
Lobster meat can be found in the four pockets where
the larger legs attach. There is also a small bit
of meat in each of the walking legs that can be removed
by sucking.
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