1. Twist off claws and legs as close to body as possible. Twist off thinner, lower section of claw first, at the joints. Remove smaller, bottom pincer at joint. Use a tea towel for grip if needed. Pick out the meat from the lower sections of the claw.
2. Crack open the hard shell of the large claws using a claw cracker, rolling pin or back of a large knife. Tease out the claw meat in one piece. Repeat with the second claw.
3. To prepare the body of lobster, place topside up on board. Using a large sharp knife, split lobster lengthways in two, piercing just behind the eyes and down the body.
4. Remove and discard stomach, which will lie near the head in one of the pieces. Using a teaspoon, scoop out the edible grey liver and red roe, if there is any.
5. Carefully lift out the tail meat from the shell, pulling it out in one piece. If using the shell for presentation, remove the inedible gills or 'dead man's fingers', found just before the tail end.
Use your skills to make these triple-tested recipes:
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Pro chef's knife, Loft 24 piece dinner set, Zwilling J.A. Henckels. Lobster crack and pick, Lakeland. White ceramic bistro plate, White China tea plate, Sophie Conran. Blue-sided chopping board, chef’s own.
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
