and their either non-existent or inconsequential claws don't contribute any worthwhile food, so they're typically harvested ...

cooking them until the shells turn bright red and the lobster is about three-quarters cooked. The body parts need only two to three minutes, the claws should be cooked in four to five minutes.

Crack the claws and knuckles (I use a meat mallet) and pull out the flesh, then remove the meat from the lobster tail. Save all the shells. Scrub out the pot used to cook the lobster. Finely ...