"To get your hands on the delicious lobster meat, you have to really get to grips with it. Even if this may seem a little challenging at first glance, go ahead and tackle the guy. And don't be squeamish, he doesn't like that at all. It's best to buy a whole lobster already cooked in the delicatessen and place it on a work surface in front of you. Firstly, twist the lobster tail. Do the same with the claws and then with the limbs.

Once you have cut the animal into its parts, hold the lobster tail, back down, with one hand and cut the carapace lengthways with kitchen scissors using the other. Now break open the carapace from the side by hand and remove the dark innards. You can now remove the meat.

Crack open the shells of the claws with a hammer or the back of a knife and carefully remove the meat. It is best to place a cloth around the lobster claws to protect yourself from sharp shell splinters. The best way to remove the remaining pieces of meat from the limbs is to use a chopstick. Now briefly rinse the protein layer from the lobster meat and the lobster meat is ready for further use."