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- Put on the bib.
- Twist off the claws.
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- Crack each claw and
knuckle with a nutcracker, pliers, knife, or hammer.
Remove the meat.
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- Separate the tail from
the body by arching the back until it crack.
- Bend back and break
off the tail flippers. There’s meat in each flipper,
too!
|
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- Insert a fork and push
the tail meat out in one piece.
- Remove and discard the
black vein that runs the entire length of the tail meat.
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- Separate the shell of
the body from the underside by pulling them apart
- Discard the green
substance called the tomalley (the liver).
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- Open the underside of
the body by cracking it apart in the middle.
- Lobster meat lies in
the four pockets, or joints, where the small walking
legs are attached.
- The walking legs also
contain meat that can be removed by biting down on the
leg and squeezing the meat out with your teeth.
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