1. Split the lobster, remove the intestinal vein, and the lady fingers. These are found where the small claws join the body and shouldn’t be eaten.
2. Crack the large claws very carefully and remove the lobster  meat.
3. One way of serving lobster for lobster mayonnaise or salad, is to leave the meat in the shells and serve a half shell on each plate, piled with lobster flesh and garnished with salad, mayonnaise, meat from the large claws and the small claws.
4. The second way of serving the salad is to remove all the meat from the body, dice this, mix with mayonnaise and arrange on a bed of salad.
Allow 1 small or ½ medium lobster per person.

No cooking