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

1. Place lobster upside side down on large, clean cutting surface. Steady the lobster with one hand and using a large, heavy chef’s knife, pierce the head bluntly and quickly with the tip of the knife, killing the lobster quickly.
2. 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 be hard to cut. Separate the halves.
3. 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.
4. Crack claws with wooden mallet, back of heavy chef’s knife or crackers; do not remove meat.
5. The lobster is ready for broiling.