How to eat giant lobster:

1. Remove the binding, turn the lobster belly upward, and cut open the shells along both sides of the tail.

2. Pull the shell back to expose the meat of the lobster tail.

3. Pull out the meat and onion shell at the tail to keep it intact. Make a shallow cut along the inner curve and take out the black blood vessels inside.

4. Cut off the white part of the meat from the front end of the lobster tail, then cut the lobster meat into slices of consistent thickness, and place them overlappingly on the lobster shell. When brushed with gelatin, this method of presentation is called En Bellevue—Belleville style lobster.

Extended information:

The lobster shell accounts for 2/3 of the total weight of the lobster, and almost the rest is edible. Lobster shells are blue-black when raw and bright red when cooked.

Edible part: The most fleshy part is the tail. Both claws are also filled with delicious meat. The lobsters of female lobsters are edible and are black when raw and bright red when cooked. Green delicious creamy liver.

Inedible parts: shell and legs. Bone mucosa in two crab claws. Small gizzard (stomach). The shrimp line, the back, all the way to the soft respiratory organs of the shrimp tail, from the shrimp head to the shrimp tail.

Reference: Baidu Encyclopedia-Lobster (animal)