Preparing lobster américaine

Depending on the type of lobster you have, the claws will vary in size.

Twist and remove the two main claws, if applicable, from where they meet the body. Separate the head from the tail. Cook the claws and tail according to the method in the recipe.

Remove the flesh from the tail by snipping with scissors around the edge of the flat undershell and lifting it away.

Gently ease the flesh out of the tail in one piece using your fingers. Reserve the shell.

With a large sharp knife, split the head in two lengthways. Remove and reserve any coral (roe) and green-grey tomalley (liver). Discard the stomach sac found behind the mouth. Chop the head shell into large pieces.