Remove the meat from the lobster, reserving the shells. First remove the large claws by twisting and pulling the front legs where they connect to the body. Then break the leg away from the claw.

Tail meat is firmer than claw meat, so it's less slippery and easier to grab with your fingers. You can get even more meat by removing the center flap (lobster pros call it "skin" since it has a ...

With live lobster costing between $35 and $50 ... Don't forget that rubbery slab of meat in the "thumb" of the claw, either, which can be easily separated by pulling it toward you.