Once you cook the lobster, put on disposable latex gloves and place it on a large cutting board. Now use a medium force to rock the lobster’s lower claw back and forth in order to loosen it. Pull it to one side and twist it with full force to remove its knuckle from the base (bottom) of the claw.
Repeat step 1 with the other lower claw.
Set the separated lower claw in an upright position and use the back side of your heavy knife to smack down the center of its top.
Now turn over the claw and hit it again, using the back side of the same knife.
You can now clearly notice that the claw’s shell is snapped into half. Use both of your hands to pull the two halves of the claw’s shell apart and then use a knife to take out the meat.
It is the time to knuckle the lobster’s meat with a sharp pair of heavy-duty kitchen shears. All you have to do is, trim off the triangular segment of the knuckle shell.
Now carefully slide the shears’ tip right into the end of the knuckle shell and make a cut all the way through the shell. Repeat this simple step with the other shell in order to halve it.
Gently haul up one half of the shell and then carefully remove the claw meat from the shell.
It is the time to clean the shell from the tail of the cooked lobster. Let your lobster’s tail to twist and put it down on its side. Place one of your palms on the entire tail and set the other palm on its top. Now apply all your pressure to press the tail straight down until you feel like it collapses thoroughly under your hand.
Now break the entire lobster’s shell along the division and then remove the tail meat from the shell.
Enjoy your delicious Lobster!