How to Cut a Lobster After Cooking
- 1). Twist the two lobster claws free of the lobster body.
- 2). Lay the first claw on its side. Use the heel of the chef's knife -- the wide section at the handle -- to crack the side of the claw.
- 3). Cut or pull away the pincers from the claw.
- 4). Insert the knife tip into the claw to crack away the remaining shell. Remove the meat from the claw.
- 5). Grasp the lobster by its body and tail. Twist the tail free of the lobster body.
- 6). Cut the flipper away from the tail. Use the knife tip to remove the meat from the flipper.
- 7). Push the tip of the knife approximately 1 inch into the opening at the rear of the tail. Twist the knife to crack the tail. Peel away the shell and remove the meat.
- 8). Turn the lobster body belly up. Use the knife to make an incision along the body between the legs.
- 9). Peel away the shell from the body and remove both sections of meat.
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