4 (1 ½ pound) lobsters, boiled or steamed
Begin by pulling the arms off and then removing the head of the lobster.
Place the body of the lobster in bowl of water. Remove the tomalley (the green substance found in the body cavity of the lobster).
Scrape the gills (the gills are the feathery grey pieces on either side of the bodies) into the water.
Using kitchen shears, cut along the side of the lobster tail to expose the tail meat without destroying the natural shape of the tail meat.
Break the knuckle meat away. This can be easily done by cutting the shell of the knuckle with your kitchen shears.
Next take the cartilage out of the claws. Do this before you crack the claw.Next take the cartilage out of the claws. Do this before you crack the claw.
On each side of the claw, whack the shell with a large knife, making slices in the shell. Shell should break apart easily and claw meat will come out smoothly.
Cut the lobster tail into medallions on a piece of paper towel on a plastic cutting board.
Snip down the middle of the cut lobster tail medallions (lobster tail with shell and meat still intact). This way, you will have easier access to the lobster meat in the final dish.