Serve up sensational festive lobster

Cold-water lobsters have two
large, distinct claws that
contain meat. Claw muscles
are softer because they aren’t
used as much as the tail.
Crack open the large claws
and carefully pull meat from
the shell, using a cocktail stick
to pick meat from the smaller
sections.
  
 

The knuckles on a lobster are
the two joints connecting the
claws to the body. The meat
inside this part of the lobster
is considered the tastiest. You
can access the meat by
cracking the shell lightly with
a knife or hammer and
peeling the shell away.

The soft green mass in the
body of a cooked lobster is a
digestive gland, sort of like a
liver and a pancreas
combined. The tomalley is
prized for its creamy texture
and intense flavour. Tomalley
is often eaten as is, whisked
into sauces, or mixed into a
compound butter and spread
on toast.

The tail is a popular part of
the lobster for people to eat
because it is the easiest to
handle and is usually the
meatiest part. Split the tail in
half (with scissors if easier)
and remove the vein running
down the centre. To take
meat out of the legs, use a
rolling pin to push it out.