Original sentence: A set of nutcrackers and a long, thin tool for pulling meat from inaccessable areas are suggested as basics, although more experienced diners can eat the animal with their bare hands or a simple tool (a fork , knie or rock).Be prepared to put away your dignity aside, and keep lots of napkins handy.Because of this requirement, they can often be selected out of the tank in many resturants, and their cost also can vary seasonally.Caution is advisable, as much of the body will still contain water, which may stay hotter than the outside of the shell, and can scald or startle an inexperienced diner.Dipping chunks of the meat into melted butter can improve the taste immensely.Eating a Lobster can get messsy, and most resturants will offer a Lobster bib (a thin plastic dickey-like item, usually white, usually with a picture of a cooked lobster on it).Meat is generally contained in the Large claws and tails, and stay warm quite a while after being served.Most lobsters before cooking are mottled in appearance, but after cooking, almost all of them are completely red.The meat is generally sweet and tender.There is also some small amount of meat just below the carapace around the thorax.There is some meat in the legs and in the arms that connect the large claws to the body