1. Twist off the claws. Separate the pieces of the front claws at each of the joints. 3. Separate the tail from the body with a twisting motion. 5. Using a fork or your finger, force the tail meat up and out of the other end. Beneath the outer top layer of meat is the digestive tract which should not be eaten. Remove the meat covering from this tract (which looks like a vein) and discard the tract. The outer meat may be eaten. 7. Remove the smaller claws from the body. There is meat in the body at the points where each claw was attached.

2. Crack the claws and claw pieces with the nutcrackers. Use the pick as needed. 4. Break the tail flippers from the tail. 6. Unhinge the body shell from the body. Remove the "tomalley" (green substance) which is actually the lobster's liver. 8. There is some delicate meat in the smaller claws. This can be obtained by breaking apart the claw sections and squeezing out the meat with one's teeth.