Cooking Tips & Recipes

Typically, only the tail, claws, and legs are desired when breaking down a whole lobster. This is done after the lobster is cooked to ensure freshness. Boil the lobster in salt water, then twist the tail from the body. Pull each arm backwards until it separates from the shoulder. Use a pair of kitchen shears to remove each leg, then use a rolling pin to extract the exceptionally sweet meat from each leg. Discard the body and head.

Each tail will contain the lobster’s digestive tract, which should be removed before serving. Simply pull the tract from where the tail met the body and discard.