From the July 27th Chicago Tribune "Break it down" by Bill Daley.
If you're ever out in New England or especially one of those Lobster Pounds in Maine and order one of those lobsters, you might have some problems eating them. Getting at the meat can be a problem.
Bill Daley says he learned how to get at his lobster at the Home Port restaurant in Martha's Vineyard, Massachusetts which opened in the early 1930s. It has views of wonderful sunsets and go through 200-300 lobsters a night in July and August.
He had just ordered two lobsters (for the same price he would have paid for one back home) and looked down and saw these directions on the place mat:
1. Twist off the claws.
2. Crack claws with nutcracker.
3. Separate the tail piece from the body by arching the back until it cracks.
4. Bend back and break the flippers off the tailpiece.
5. Insert fork where the flippers broke off and push.
6. Unhinge the back--the tornalley, or liver, a delicacy to many lobster eaters turns green when boiled. (Think I'll skip this.)
7. Open the body. Crack it sideways. There is good meat in this section too.
8. The small claws are excellent eating too-- suck the meat out.
OK, now that I'm hungry for lobster.
We sure enjoyed the lobster pounds when we were in Maine, well, I did. But i did get Liz to eat a little bit of one. But I did see the local McDonalds had something called a McLobster. I didn't want to go to a McDonald's with all that fresh lobster available, but wish I had as I never saw it anywhere else.
Some places had stuff called lobster rolls.
How Many of You Like to Antagonize Those Lobsters in the Tanks at Grocery Stores? All i Ever Get is Some Antennae Wiggling. --RoadDog