Lobsters are valued for their succulent meat. They are most economical when purchased live. Also available already cooked, cleaned and shelled.
To clean and crack a cooked lobster:
With a large, sharp knife, cut the lobster in half lengthwise. Pull out and discard the black vein, as well as the small sand sac at the base of the head. Remove the white meat from the shell. Pull out the tail meat. Twist off the claws, then break the shell to extract the claw meat.For other shellfish varieties, see clams, crabs, mussels, oysters, scallops, and shrimp.