Anthony Sargeant cut the lobster down the middle. The tail meat is removed (discarding the black intestine. Also the head meat is spooned out and the red roe extracted. The claws are cracked to remove the claw meat intact.
Do not waste anything there is good meat in the small legs and the lower segments of the two large claws. The real secret if to find a supplier who boils the lobster (unless you do it yourself) just right – preferably in sea water. If you find a good supplier the flesh will be firm and perhaps very slightly undercooked. Try to collect any liquid still in the shell from the boiling – it will taste of the sea and can be incorporated into final dish.