To Remove the Lobster Meat

Twist off the small legs and reserve. Cut off bits of gill sticking to the knuckle ends and discard.

Twist off the two claw arms, twist off the claws. Gently crack the claws and lift out the claw meat in one piece if possible.

Save all the juices in a bowl or on a plate with the meat.

Crack the arms and scoop out the meat.

Twist off the flaps at the end of the tail and reserve. Twist off the tail and cut through the soft shell on the underside of the tail with a knife or scissors. Do not cut through to the meat. Hold the tail in both hands and break it open. Lift out the meat. Make a ⅛-inch-deep cut down the center of the tail and pick out the intestinal tract.