- Put the lobster on a board.
- Cut in half lengthways with a large kitchen knife.
- Open up the lobster (leave in or remove the soft brown meat depending on your preference) remove the stomach sack at the back of the head.
- Crack the claws with the back of a knife or a rolling pin.
You’ll need a sturdy board and a large knife and plenty of kitchen paper to mop up all the juices.
The liver (known as the tomalley) is edible and delicious but the soft texture isn’t to everyones taste so it’s up to you if you remove it or not.
POINT TO REMEMBER
Remember to remove the black vein from the tail.