How to open a lobster
To open a lobster: wipe lobster, break or sever small and large claws from the body. Separate tail from body portion by twisting and pulling at the same time. Remove meat from body portion carefully, picking edible portion from small bones. Reserve liver and coral if there is any; discard stomach, or "lady." Meat from the body of the lobster is the sweetest and tenderest, but is often thrown away because of the difficulty in removing it. Break the large claws, or if the shell is tender, cut with scissors and remove meat whole. Crush the tail shell and remove the meat in one piece. Cut entire length of the tail meat and remove the intestinal canal.
The small claws are attractive for garnishing, and should be reserved.