H ow to cook a lobster in the most humane manner has been a concern of guilt-ridden chefs for generations. In order to put the matter to a rest scientifically, one researcher instructed his graduate students to boil lobsters after having subjected them to various relaxation techniques. The students determined which method of dispatching them was the kindest by counting the number of tails flicks heard in the kettle before each lobster succumbed to the boiling water. So, according to modern science, a few minutes in the freezer means less agony in the kettle. The first thing to do when your cooked lobster arrives is turn it over and announce whether it is a male or a female.
Most people start by breaking off the legs.
Holding the lobster by the back, gently pull off the legs with a twisting motion. Next, take off the claws, which are also called chelipeds. Tear them off at the first joint, again with a gentle twisting motion, and note that the crusher claw usually is bigger than the tearing claw. Gently remove the loose part of the claw. Using a nutcracker, break off the tip of the large section of claw, revealing the meat.