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The tail and claw hold the tastiest meat, but there's plenty in the lobster's body as well. Pull the shell off by hand or crack it open. If you want every last bit of meat, press the meat out of each leg with a rolling pin, starting at the tip. If the lobster is cooked, you can instead place the end of each leg in your mouth and pull the meat down with your teeth while sucking. These are pale, feathery objects on the side of the lobster's body. Take care not to remove the meat in between them. Pull out and throw away the gritty "sand sac" just behind its eyes. This soft, green substance serves as the liver and pancreas. Not everyone finds this appetizing, but some people add it to sauces or spread it on bread. However, if the lobster's diet includes toxins, they accumulate in this organ. If you want to stay on the safe side, limit adults to one lobster's tomalley per day, and keep it away from children.  Discard the tomalley if there is a shellfish ban in your area due to PSP (paralytic shellfish poison). If the lobster consumed toxic shellfish, the poison accumulates in the tomalley, but the meat is safe. If you are harvesting a raw lobster, the tomalley will be grey and very perishable. Keep it ice cold and cook it as part of a sauce within a few hours of killing the lobster. Fish out the little chunks of meat around the ribs. Discard the papery shells between them. Simmer them for no more than 45 minutes. Overcooking them can ruin the flavor. Do not include the sand sac or gills in the stock.
Access the body of the lobster. Twist off the eight lobster legs. Throw away the gills. Throw out the sand sac. Save or discard the tomalley. Pick out the meat from the body cavity. Boil the leftover shells into lobster stock.