Just follow these simple steps to have the perfect lobster out of it's shell in no time at all.
- Twist off the tail. Grab the head section (called the thorax) with one hand, the tail with the other, and twist. The parts should separate easily.
- Use the heel of your hand to press down on one side of the lobster tail. Press until you feel a gently crunch.
- Pull the sides of the lobster tail away from each other with both hands. The back of the shell should crack and the tail meat pop out. The orange you see mixed in with the meat is called the coral, or row, of the lobster and can show up anywhere in a female lobster.
- Snap the claws off where they join the body.
- Begin to pull the pincer off each claw by bending the pincer gently from side to side. Then pull the pincer straight out. Most times the cartilage like butterfly will pull out of the claw along with the pincer.
- Crack into the claw with a dull knife. The knife should go in about ¼ inch. Rotate the knife in both directions to split the claw open so you can pull out the meat. You can also do this with a cracker or even your hands.
- Cut the small claw sections with scissors. Use your fingers to coax out the meat.
- Forage for more meat and the tomalley, the lobster's liver, in the head section. Split it open with a knife.
- Throw away the head sac. Spoon out the green tomalley as well as the coral, if you find any, and use a cocktail fork or a toothpick to harvest any meat.
By following these simple steps, you can now enjoy a delicious clean shelled lobster with your meals.
