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How To Eat a Maine Lobster
Most people prefer to eat one section of the lobster at a time - allowing the meat remaining in the shell to stay warm.
You'll want plenty of napkins and an extra plate or bowl to discard the sections of the shell.
Serve lobster with a small dish of melted butter for dipping the meat and fresh lemon wedges.

Cooking Tips
Rinse each lobster thoroughly under HOT ( 165F+) running water in the kitchen sink to clean it off and to quiet it before placing it in your cooking pot of boiling fresh water.
Cooking time, after the water returns to a boil, is about 8 minutes per 1 1/4 pound lobster, and 3 minutes less ( about 5 minutes) for newshell tender meat lobsters.


1. Twist off the Claws


2. Crack each claw with a nut cracker, Pliers, knife, hammer, rock or whatever is handy.  Remove the tender Lobster meat inside.


3. Separate the tail piece from the body by arching the back until it cracks.


4. Bend back and break the flippers off the tail piece. Sometimes the body of a female lobster may contain eggs which when fully cooked are red.  If the Lobster is slightly under cooked, the eggs will be black and of a gooey consistency.


5. Insert a fork where the flippers broke off and push.  Keeping the back arched will help make pushing the meat out easier.


6. Unhinge the back from the body.  Don't forget the "Tomally*, or liver of the lobster, which turns green when it is cooked and which many people consider the best eating of all.


7. Open the remaining part of the body by cracking apart sideways.  There is some good meat in this section.


8. The small claws are excellent eating and may be placed in the mouth and sucked out like sipping cider with a straw.
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