|
|
| 1.
Twist off the claws. |
 |
2.
Crack each claw with a nutcracker or pliers. Use your fork to
pull out the delicious claw meat. |
 |
| 3.
Separate the tailpiece from the body by arching the back until
it cracks. |
 |
4.
Bend back and break the flippers off the tail-piece. |
 |
| 5.
Insert a fork where the flippers broke off and push. |
 |
6.
Unhinge the back from the body, where you'll find the green "tomalley,"
or liver of the lobster. Many lobster lovers consider the tomalley
the sweetest eating of all. |
 |
| 7.
Open the remaining part of the body by cracking apart sideways.
You'll find some good meat in this section. |
 |
8.
The small claws are excellent eating. Place them in your mouth
as you would a straw and suck out the meat. |
 |
