How to Split and Section a Live American Lobster for Broiling

How's it Done?
Basic preparations of fish and seafood after you've caught it.

Step by step guidelines on preparing fish and seafood

Fishing 'How's It Done'

By Fishing & Food Editor Renee Shelton

How to Split and Section a Live American Lobster for Broiling:

Place lobster head side down on large, clean cutting surface. Steady the lobster with one hand and using a large, heavy chef's knife, bluntly and quickly pierce the head with the tip of the knife, killing the lobster quickly. From the tip of the knife still in the lobster, bring the knife down along the middle,
cutting the lobster in half. You may need effort; the shell may hard to cut.
Separate halves.

Find the stomach (a sac behind the eyes)
and intestinal vein; remove and discard.
The tomalley and roe, if female, are edible. Remove and reserve, if desired. Crack claws with wooden mallet, back of heavy chef's knife or crackers; do not remove meat.
The lobster is ready for broiling.

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Fishing 'How's It Done'
By Fishing & Food Editor Renee Shelton


Place lobster head side down on large, clean cutting surface. Steady the lobster with one hand and using a large, heavy chef's knife, bluntly and quickly pierce the head with the tip of the knife, killing the lobster quickly.	From the tip of the knife still in the lobster, bring the knife down along the middle, cutting the lobster in half. You may need effort; the shell may hard to cut. Separate halves.

Find the stomach (a sac behind the eyes) and intestinal vein; remove and discard. The tomalley and roe, if female, are edible. Remove and reserve, if desired. Crack claws with wooden mallet, back of heavy chef's knife or crackers; do not remove meat. The lobster is ready for broiling.