Ремонт падающих дач.

"Ну, здравствуй, лобстер."

Right, lobster.

First off, off with the claws.
Now, from there, tail, lift open, and twist. Okay? Now, open up that tail. Press it in between your hand, palm and hand, in, and squeeze the top part of that tail.

Literally, squeeze.

Once it’s squeezed hold it open and twist.
And literally do not burst lobster.

And then when you get down to the third one, someone here, push in gently.

Literally, pull out the tail.

From there.

Claws.

Separate the knuckle, pull the first claw, twist and pull. Turn out. Get rid of that water.

Again, separate the knuckle, twist, drain out and pull.

From there.

Big knife.

Hold up the claw, in, twist. Burst. Off.

Your finger in and off with the claw.

Knuckles. Off, there, through here, slice, one half.

Down. Push.

From there, open up. Beautiful.
Okay?

One knuckle out.

Take this off. These, they are beauties.

Have a touch of meat I’ll show you where, these bits here. Top, try slice at an angle.

Rolling pin at the back, push and out comes the leg.

These are tiny little legs but the meat inside is so sweet.

It’s extraordinary.

Again, slice an angle, open up the knuckle, down, in, and squeeze.

From there.

Take the head. Cut. Tentacles off.

There’s a wee here, go around.

Present your lobster.

Take out that, now that’s just a touch of the carcass. That’s

I’ll show you why.

Remove that.

Keep that.

Nice. And - upright. There’s a tail. There’s a claw.

Inside before the claw is each knuckle.

Second knuckle.

Then you got one leg, two leg, three leg, four leg. (шепотом)

Brush the head, touch /? bolus?/

That is how to extract your meat" formula.

Good luck.

https://www.youtube.com/watch?v=h8os1dQco0o