Lobster is a “working dinner”. Getting trhe most from your steamed or boiled lobster dinner requires some effort.
Twist off the claws and ‘arms’ of the lobster. Crack each claw and knuckle with a lobster or nut cracker. Remove the meat (most consider claw and knuckle meat to be the best, most tender and succulent parts of the lobster).
Separate the tail from the body and break off the tail flippers. Pull or push the tail meat out in one piece. If the meat doesn’t slide easily from the shell, then cautiously split the tail shell with a chef’s knife.
Pull apart the body shell to separate from the underside. There are much finer and smaller bits of lobster under the shell and in the body.
Extract the meat from the small ‘walking legs’ on the sides of the body these are small but tender and flavorful.
Have plenty of damp cloths and lemon juice for clean up.