Twist off the large claws. Crack each claw and knuckle with
a lobster or nut cracker. Remove the meat.
2. Separate the
tail from the body and break off the tail flippers. Extract
the meat from each flipper.
Push the tail meat out in one piece. Remove and discard the
black vein which runs the entire length of the tail meat.
4. Separate the
shell of the body from the underside by pulling apart and
discard the green substance called the tomalley.
5. Open the body
by cracking it apart in the middle, with the small walking
legs on either side. Extract the meat from the leg joints
and the legs themselves by biting down on the leg and squeezing
the meat out with your teeth.
6. Use wet napkins
to clean up.
provided by Maine Lobster Promotion Council