Follow these steps:

1. Put on a bib, as water can squirt from the lobster.

2. Twist off the claws.

3. Crack each claw and knuckle with a nutcracke or pliers and remove the meat.

4. Separate the tail from the body and break off the tail flippers. There are small pieces of lobster meat in each flipper.

5. Insert a fork where the tail flippers were and push the tail meat out in one piece. Remove and discard the black vein that runs the entire length of the tail meat.

6. Separate the shell of the body from the underside by pulling them apart and discard the green substance called the tomalley.

7. Open the underside of the body by cracking it apart in the middle, with the small walking legs on either side. Lobster meat lies in the four pockets, or joints, where the small walking legs are attached. The walking legs also contain excellent meat that can be removed by biting down on the leg and squeezing the meat out with your teeth.

8. Use the wet napkins to clean up.

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