Insert the end of a fork and push the tail meat out in one large piece. Gently remove and discard the dark vein which runs the entire length of the tail. Break meat into bite size portions, dip into melted butter and enjoy. Unhinge the back shell from the body. The greenish-gray stuff in the body cavity is called tomalley.
Many people consider the most delicious part of the lobster.
Tomalley can also be used in may recipes including bake-stuffed lobster. Open the body by breaking it apart sideways. The lobster meat lies in the four pockets where the six small walking leg joints are attached. Either suck out the meat or use pick or end of fork to loosen. Break off the six small walking legs attached to body.