Lobster is a delicious delicacy loved by many, but getting into those hard shells to reach the tender meat inside can be tricky if you’ve never done it before. Have no fear, I’m here to walk you through the process and help you learn how to open a lobster like a pro!
As someone who loves indulging in fresh lobster whenever I get the chance, I’ve cracked open my fair share of crustaceans. Over time I’ve learned some great techniques that make getting every last bit of lobster meat out of the shell much easier.
In this guide, I’ll share everything I know about how to open a lobster in simple, easy-to-follow steps. With a little practice, you’ll be cracking shells and impressing dinner guests in no time!
Step 1: Prep Your Workspace
Before getting started on the lobster itself, take a moment to get your workspace ready. Here are a few tips:
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Clear off a large cutting board or other clean surface where you’ll place the lobster, You’ll need ample room to work
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Have a bowl or plate ready nearby to collect the lobster meat as you extract it.
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Set out any tools you plan to use. Good options include:
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Kitchen shears or lobster crackers for breaking the shells
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A sharp knife for cutting cartilage
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Skewers or forks for poking out meat
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Small bowls for collecting juices and tomalley
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Lay down some paper towels to absorb excess liquid and keep things tidy.
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Give your hands a wash and put on an apron – things may get messy!
Step 2: Separate the Tail from the Body
Once your prep is done, it’s time to get cracking (literally)! I like to start by removing the tail:
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Grip the body firmly in one hand and hold the tail in your other hand.
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At the point where the tail meets the body, press down firmly with both thumbs to break the shell.
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Bend the tail back until the shell cracks.
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Give the tail a firm twist to fully detach it.
The tail contains a large portion of meat, so I like removing it first before moving onto the claws and legs. Set the tail aside for now – we’ll come back to it later.
Step 3: Twist Off the Claws and Legs
Next, let’s remove those meaty claws:
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Grip the body again in one hand.
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With your other hand, take hold of one claw where it attaches to the body.
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Twist the claw gently until it detaches.
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Repeat for the other claw.
Then, remove the legs by gripping the body and simply twisting each leg off at its base. The legs can be quite skinny, but they do contain some good meat so don’t ignore them!
Step 4: Crack the Claws
Now for the fun part – cracking open the claws! There are a few different methods you can use:
Lobster Crackers
These look like nutcrackers but with sharper teeth designed for breaking shells. Simply position a claw between the teeth and squeeze the handles to crack it open. Quick and easy!
Knife Blade
If you don’t have specialized crackers, a sturdy chef’s knife works too. Tap the blade lightly into the shell to pierce it, then twist to split it open. Takes a bit more precision.
Rolling Pin
Place the claw on a solid surface and roll over it with a heavy rolling pin to break the shell. Crude but effective!
No matter which tool you use, the goal is to crack the shell without damaging the meat inside. Some tugging and pulling may be needed to fully extract the claw meat once opened.
Step 5: Break Apart the Knuckles
Don’t forget about the knuckles – the bulbous joints at the base of each claw. They may not look like much, but they contain plenty of tasty meat.
Crack them open using your preferred method from Step 4. You can then simply use a fork or skewer to pull the knuckle meat out in one piece. Easy!
Step 6: Extract Meat from the Legs
Now let’s get into those skinny little legs. They can be fiddly, but are worth the effort:
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Use kitchen shears to snip the pointy ends off each leg. This gives you better access.
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One at a time, place a leg on a cutting board and roll over it firmly with a rolling pin. This presses the meat right out the open end of the shell.
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You can also crack the legs lightly with a mallet or hammer, then use a skewer to pull out the meat.
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Suck the meat directly from smaller legs if needed – gets a bit messy but very satisfying!
Step 7: Crack Open the Body
Don’t throw away the lobster’s body/head yet! There is still good meat inside:
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Use your shears or knife to split the body lengthwise down the middle.
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Crack the sides of the body by squeezing or tapping with a mallet/hammer.
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Use a skewer or small fork to poke out meat from crevices and cavities. Look for meat in the head, around leg joints, and in the green tomalley.
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Scoop out any roe (yellow blobs along the tail) to enjoy as well.
Step 8: Tackle the Tail
Finally, the grand finale – the tail! This is quite easy:
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Place the tail on a cutting board underside up. Use a sturdy knife or shears to cut along the length of the shell.
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Press down on both sides of the split shell to crack it open fully.
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Simply peel back the shell halves – the tail meat should come out in a single, beautiful portion!
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Use a fork if needed to release the meat. Enjoy this sweet bounty of lobster!
And that’s it – you now have a cracked open lobster ready for eating! Just double check for any stray shell fragments, then dig in and savor the fruits of your labor.
Here are a few final tips for your lobster cracking endeavors:
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Work over a large bowl to catch all the juices – this is liquid gold for dunking!
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Save the shells to make lobster stock. Simmer them in water with some veggie scraps for an infusion of flavor.
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Cook any roe you remove to enjoy a delicacy similar to sea urchin.
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Don’t discard the green tomalley in the body – this is the liver, considered a delicacy by many.
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Eat the meat right away for maximum tenderness and flavor.
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Impress everyone by serving whole lobster claws for them to crack at the table!
I hope these steps give you the confidence to take on lobster preparation at home. With a sturdy grip, the right tools, and some practice, you’ll be a pro at lobster cracking in no time. Just take it slow, watch for sharp shells, and have fun dismantling these delicious crustaceans. Now get cracking!
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StepsQuestion 1 of 6:
- Don’t throw away the lobster head and shells that are left over; save them to make a tasty seafood stock. [20] Thanks Helpful 1 Not Helpful 0 .
- Taking a lobster apart can get messy, so put a tarp over the floor to make clean-up easier. [21] Thanks Helpful 0 Not Helpful 2 .
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How To Break Down & Eat A Lobster
How do you open a lobster body?
There is meat in the body at the points where each joint was attached. Open the body by cracking it apart sideways. Lobster meat lies in the four pockets (or joints) where the small walking legs are attached. You can use a fork to pull out the small pockets of meat.
How do you cook a lobster tail?
Let’s start by placing our cooked lobster shell side down, and separating the tail from the rest of the body by bending the lobster backwards, and twisting the tail. Next, plant a fork firmly in the tail meat, then grab it, and tightly twist to pull the meat from the shell. This requires some force, but once the meat is out,
How do you eat a lobster?
Split the body down the center (your thumbs should do the job) and use a small fork to pick out the meat. Finally, dedicated lobster eaters will break off the six little ” walking” legs and suck the meat out of them.
How do you eat a lobster tail?
Hold the lobster body in one hand and the tail in the other hand and twist the tail away from the body and remove. Bend the tail fins off the tail piece. Use a seafood fork to pick the small pieces of meat from the fin. Place the tail on its side on a flat surface, like a cutting board or cooking sheet (to collect the juices.)