How to Remove the meat from a Cooked Lobster

Take the skewer out of the tail if you used it (opposite).

Break off the flipper at the end of the tail.

Wrap the tail in a towel and lean on it, pressing together the sides, until you feel a crack.

Pull the shell away from the sides of the tail.

Gently fold down the pincher on the claw, leaving the meat attached to the lobster, not the shell.

With the lobster claw thorny side up, give it a quick whack with a knife to crack the shell. Twist the knife to separate the shell in two.

Give the hinge a whack on both sides to break it.

Use scissors to cut through the shells of the small articulations that lead to the claw. Gently pull out the claw meat.

Use whole claws in recipes or serve with sauce.