The beauty here is in the breakdown—if you're just eating the claws and tail, you're definitely missing out on some meat. Here, we walk you through the steps of getting everything you possibly can out of a whole cooked lobster, using a nutcracker—the tool most commonly offered in restaurants—to get at the meat. If you still doubt that picking through every last crevice in the body is really worth it, just wait until you see how much we get out of ours. It's nearly a whole extra tail's worth of meat.

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