5. Hold the lobster tail flat. Insert a
fork where the flippers were and
push. (The tail meat comes out in
Remove and discard the black vein
that runs the length of the tail. The
“coral” is the roe.
2. Crack each lobster
claw and knuckle care-
fully. Remove the meat.
3. Separate the lobster tail
from the body by arching
the body until it cracks.
4. Bend back the tail flippers
and break them off.
6. Separate the shell of the
body from the underside by
pulling them apart.
The green substance is the
tomalley or liver, which
many people enjoy eating.
7. Open the remaining part of the body
by cracking it apart. Lobster meat lies
in the four pockets, or joints, where the
small walking legs are attached.
8. The walking legs (and small claws)
also contain excellent meat. Remove
the meat by biting down on the leg
and squeezing the meat out with your
The Maine Lobster
All of the MAINE LOBSTER is edible except for the bony shell struc-
ture. The small crop or craw in the head of the lobster and the dark
vein running down the back of the body meat. The green material is
the liver or tomalley. This is excellent eating, as is the red or coral,
which is the lobster’s undeveloped spawn. Occasionally the coral is
dark in color before it is cooked, but the lobster is still edible.
Boiled Maine Lobster
Place the live lobsters in a kettle containing about three inches of
briskly boiling salted water. Cover immediately. From time water
boils again, allow 18 to 20 minutes. Serve whole lobster either hot
or cold, with a side dish of melted butter.
Maine Lobster Cocktail
For each serving allow 1/4 cup lobster meat, cut in pieces. Blend
with 2 tbs. tomato catsup, 2 tbs. sherry, 1 tsp. lemon juice and 6
drops of Tabasco sauce. Chill thoroughly and serve in cocktail
1. Twist off both of
the lobster claws.
How to Prepare & Eat