It’s the dead of summer. You’re at the beach, or at least somewhere beach-adjacent. The restaurant specializes in local lobster, so of course you order one—you’re not going to be that guy who orders a cheeseburger at the lobster place, are you?

But then it arrives. A giant scarlet alien bug from the deep, on a plate. You remember, briefly, that this thing is more closely related to a cockroach than a shrimp. And you have no idea where to start.

Breaking down a lobster the right way isn’t difficult, it just requires a little bit of strategic know-how. So either keep an eye on the experienced 8 year old at the next table who has been doing this his whole dang life, or bookmark this article on your phone to surreptitiously consult next time you’re confronted with one of these tasty crustaceans. You can tell your friends you’re checking Instagram.

A quick note on ordering: sometimes you will see the option to order hard shell lobster or “shedders,” lobsters that have recently shed their exoskeleton and thus have softer shells. It’s a tradeoff between more claw meat (hard shell) and sweeter meat (shedders), and is a matter of personal preference.

You will often order lobster by the pound; if you’re new to whole lobster, err on the smaller side. Remember, there are also fried clams and onion rings to conquer.

Here’s how to eat a lobster like a pro:

The Claws
Start by twisting off the claws. You’re going to pull the claw away from the body of the lobster, and twist the whole thing off at once. Suck the juice that’s dribbling out of it (no, this will not look at all cool or sexy), then grab the metal nutcrackers provided by the restaurant.

Crack the claws one at a time, and remove the meat from the claws. (There are tiny forks provided for this; use them if you want to feel dainty or stay clean, but you can probably use your fingers, and then make use of the also-provided wet naps.)

The Tail
Next, break the tail away from the body of the lobster: unfurl it and twist it off;, it should come away pretty easily. The little tail flippers—the little flat bits at the end of the tail that have rounded edges—each have a tiny bit of meat in them, so suck that out, and then you should be able to push the meat out of the tail in one piece. Remove the dark veiny thing that runs the length of the tail, then go to town.

The Body
Attack the body from the underside. You may see a green substance—this is tomalley, and it’s a liver-like delicacy that you can either eat or discard, up to you. Some people love it and some people hate it, kind of like crocs. Also, if you got a female lobster, there might be some bright red roe. Eat this too. Then you can remove the delicate rib meat, bit by bit. You can also suck the tiny bits of meat out of the legs.

That’s it! Now wash your hands and get back to the beach. Or order some ice cream—you’ve earned it.

Watch Now:

Behind the Destruction and Rebirth of the World's Best Restaurant