Things You'll Need:
- Skewers
- Butter
- Lobsters
- Butter
- Lobster Picks
- Nutcrackers
- Small Hammers
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Step 1
Allow the lobster to cool after cooking.
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Step 2
Remove the large claws from the body by twisting them off at the joints.
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Step 3
Crack the claws. A nutcracker works for this, but so does the back of a heavy chef's knife, a small hammer or even a rock.
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Step 4
Bend the body back from the tail - it will crack and then you can remove the tail. Break off the small flippers on the tail.
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Step 5
Push the tail meat out of the tail. It should come out in one piece. Remove the black vein in the tail and discard it.
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Step 6
Dip the lobster meat in melted butter and enjoy. Repeat as you unshell more meat.
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Step 7
Find the tomalley (the lobster liver; it's green) and discard it - unless you like to use it in sauces.
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Step 8
Note that the coral-colored roe in a female lobster is also edible, though you can discard this, too.
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Step 9
Crack the body apart to find the meat in four cavities where the small legs join the body.
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Step 10
Look for meat in the small walking legs, too, if you have a lobster weighing more than 2 lbs. Push a skewer into the legs to get the meat out.








