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.
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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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