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NOTES FROM THE TEST KITCHEN

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REMOVING LOBSTER MEAT FROM THE SHELL

There’s a lot more meat in a lobster than just the tail and claws—if you know how to get it. Here’s our tried-and-true approach to extracting every last bit, no special tools needed. The method works for both hard- and soft-shell lobsters.

1. SEPARATE TAIL: Once cooked lobster is cool enough to handle, set it on cutting board. Grasp tail with your hand and grab body with your other hand and twist to separate.

2. FLATTEN TAIL: Lay tail on its side on counter and use both hands to press down on tail until shell cracks.

3. TAKE OUT TAIL MEAT: Hold tail, flippers facing you and shell facing down. Pull back on sides to crack open shell and remove meat. Rinse meat under water to remove green tomalley if you wish; pat meat dry with paper towels and remove dark vein.

4. MOVE TO KNUCKLES: Twist “arms” to remove both claws and attached “knuckles”. Twist knuckles to remove them from claw. Break knuckles at joint using back of chef’s knife or lobster-cracking tool. Use handle of teaspoon to push out meat.

5. REMOVE CLAW MEAT: Wiggle hinged portion of each claw to separate. If meat is stuck inside small part, remove it with skewer. Break open claws, cracking 1 side and then flipping them to crack other side, and remove meat.

6. FINISH WITH LEGS: Twist legs to remove them. Lay legs flat on counter. Using rolling pin, start from claw end and roll toward open end, pushing out meat. Stop rolling before reaching end of legs; otherwise leg can crack and release pieces of shell.