Eating a whole lobster looks harder than it is. In Maine, people do it every summer at lobster shacks and pounds, usually at a picnic table with a bib and a pile of napkins. Once you know where the meat is, it takes about ten minutes. Here is the order that works, from someone who grew up here.
What You Need
- A lobster cracker (a nutcracker works) and a small fork or pick
- Melted butter, and lemon if you like
- A bib and plenty of napkins. This is a hands-on meal.
- A bowl or tray for shells
How to Eat a Whole Lobster, Step by Step
- Twist off the claws. Hold the body in one hand and twist each claw off where it joins the body.
- Separate the knuckles. Break each claw from its knuckle (the small segment above it). Both hold meat.
- Crack the claws. Crack the large claw in the thickest part, then pull out the meat in one piece. Remove the small pincer and work the meat out with a pick.
- Crack the knuckles. Break them with the cracker and pick out the meat. It is some of the sweetest on the lobster.
- Twist off the tail. Hold the body and tail and twist them apart.
- Remove the tail meat. Break off the flippers, then push the meat out through the tail opening with a fork. Pull it out in one piece.
- Remove the vein. A dark line runs along the top of the tail meat. Lift it out with the tip of a knife or your fingers. It is not harmful, but it tastes gritty.
- Eat the legs. Snap them off at the body and squeeze out the meat with your fingers, or use the back of a knife. It is small but worth it.
- Open the body. Pull the carapace apart and find the pockets of meat at the base of the legs. This is the last step, and many people skip it.
What to Skip
Skip the feathery gills inside the body, which people call “dead man’s fingers.” Skip the shell and the stomach sac near the head. Everything else is up to you.
The Green Stuff and the Red Stuff
The green substance in the body is the tomalley, the lobster’s liver and pancreas. Many Mainers love it. It can also concentrate toxins, and the Maine CDC has issued advisories against eating it at times, so check for a current advisory before you try it. The red or coral material in some lobsters is roe, or eggs, and it is safe to eat.
Hard-Shell vs. Soft-Shell Lobster
You will see both on Maine menus, usually in summer. Soft-shell lobsters have recently molted. The shell cracks easily, sometimes with just your hands, but there is less meat and it is a bit sweeter and more tender. Hard-shell lobsters are meatier and tougher to crack. Neither is better. Soft-shells are cheaper and easier. Hard-shells give you more to eat.
Tips for Eating Lobster in Maine
- Ask the kitchen to crack it for you if you are in a hurry. Many restaurants will.
- Order a lobster dinner at a shack, not a restaurant, for the full experience. Many are cash-friendly and seasonal.
- Prefer something easier? A lobster roll gives you the meat without the work. See our Maine lobster roll guide.
- Dress for mess, and do not wear white.
Where to Eat Lobster in Maine
Harbor towns up and down the coast have lobster shacks. Good places to start are Boothbay Harbor, Kennebunkport, Portland and Rockland. If you are planning a trip around it, see the best time to visit Maine.