Get suited up in your bib.
Remove the rubber bands and twist off each of the claws.
Crack each claw and knuckle and remove the meat with the picks provided.
Arch the back and twist the tail to separate it from the body.
Bend the small tail flippers back and break them off the tail.
Insert a pick where the flippers have been broken off and push the meat through.
Open the body by cracking it sideways. You'll find small bits of meat in this section as well as the green tomalley.
Pick off each of the small legs and suck out the tiny bit of meat inside as if you're sipping through a straw.
Carapace: Hard-shell body of the lobster with the claws, knuckles and tail removed. It houses the legs, tomalley, and, in the females, the roe.
Claws: The larger of the two claws is called the crusher claw and the smaller claw is called the pincer or cutter claw. They are full of tender, sweet meat.
Knuckles: The two joints that connect the large claws to the carapace. Connoisseurs say the knuckle meat is the tastiest.
Tails:The tail holds the biggest piece of meat in the lobster.
Legs: The four pairs of legs contain small strips of meat that take some work to remove.
Roe: The red stuff is the 'coral' or tiny lobster eggs of the female lobster. The roe is black uncooked. Lobster eggs are often considered a delicacy, like caviar.
White Stuff: It's called hemolyph, which is essentially the lobster's blood, looks like egg whites, uncooked, it's clear. It works very well in sauces and is a sign of a fresh lobster.
Tomalley: The light-green 'tomalley' in the carapace of the lobster is the liver and pancreas. Lobster lovers consider it a delicacy for its rich, buttery flavor and texture and chefs often uses it in sauces.