While some opt to avoid the lobster body entirely, since it can be scarce and not worth the work it takes to extract it
According to Curt Brown, if you do eat this part, "you'll want to avoid the tomalley
Per the Maine government website (and they should know), diners should forego eating tomalley altogether due to the toxin risk
While some people choose to ignore these warnings, considering tomalley a delicacy,
Another part no one should eat, says Brown, is "the black vein that runs the length of the tail meat.
This is the lobster's digestive tract, much like the black vein that runs down the back of a shrimp.
The claws are also a popular meat source, and they can be carefully cracked open — this is where lobster crackers come in very handy
After removing the bottom, hinged part, you can break the claws with a heavy-duty knife