How to split a lobster
Splitting a lobster lengthways is often required prior to cooking (steaming or on a grill). If splitting a fresh lobster, ensure you have followed the steps for humanely dispatching it before attempting. If splitting a frozen lobster, you will need to defrost it first.
1.
Lay the lobster belly-down on a cutting board and insert a large, sharp knife between the lobster tail and carapace (head) with the blade pointing forward. Press down firmly to split the head in half and remove the knife.
2.
Carefully re-insert the knife into the head, this time with the blade pointing towards the tail. Press down firmly to split the tail portion of the lobster, ensuring the shell is cut entirely through.
3.
Gently open the lobster, taking care not to separate the head from the tail.
Using the tomalley (soft, yellow mustard substance found in the body cavity) is a personal choice. If you prefer not to use it, you can wash it away under running water.
