Separate tail from body by breaking shell in half where tail and body meet.
Cut away the membrane on the tail to expose meat. Discard the intestinal vein that runs through the tail and the small sac near the head of the lobster. Serve the green tomalley (liver) and coral roe (only in females) if desired.
Twist the large claws away from the body of the lobster. Use a nutcracker to break open the claws. Remove meat from claws, tail and body.