1. Remove lobster from pot with tongs; let cool. If you like, snip the tips of claws and let
liquid drain out. Remove rubber bands. Twist claws with their knuckles from the body.
Separate knuckles from claws. Crack knuckles open; remove meat.
2. Grasp “thumb” and bend it back
to snap it off.
3. Crack claw in half; remove meat.
4. Pull off legs. Twist tail from the
joint where it meets the body.
5. Pull off tail fins. Bend tail backward
to crack off end of shell.
6. Use your fork to push tail meat out
opposite side, removing meat.
To get the most meat with the least effort, have nutcrackers and small forks or picks on hand. (Get even more
out of your lobster by using a rolling pin to ease the meat out of each of the eight legs. Apply pressure from
tip to base.) Some people enjoy the green liver, or tomalley, from the lobster’s carapace, or body; mix it with
lemon juice or butter and spread it on crackers.
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