The Shell Game: Cracking Lobster

Removing the rich, succulent meat from a whole cooked lobster is a little work and a bit messy, but well worth the effort. Tie a bib or large napkin under your chin, have a sturdy cracking tool and metal pick at hand and find an area that’s easy to clean up afterward.

Begin by twisting off the large front claws where they join the body (Step 1), then remove the smaller legs along each side (Step 2). Grasping the tail with one hand and the body with the other, separate the sections by either arching the back until it cracks or twisting the two apart (Step 3).

Set the body portion aside. Remove the meat from the tail by breaking off the flippers (Step 4) then sliding a fork between the soft underside of the tail and giving the meat a firm pull. If it doesn’t release, cut through the underside of the shell with a sharp knife (Step 5).

Remove the back shell from the body portion, split the body in half and remove the feathery lungs and stomach sac. Scoop out the yellow-green tomalley (Step 6) and any coral roe. These may be eaten as is, or combined with melted butter to make a dipping sauce for the meat.

Use a cracking tool to break the shells of the claws (Step 7) and legs, then free the meat with a metal pick. Enjoy the meat either hot or chilled.