Turn the tail over. Use scissors to snip the thin membrane on the underside. Then, using your fingers (or a fork if you’re civilized), gently pry the meat out in one solid chunk. It should slide out like a perfect little lobster log. If it sticks, you undercooked it—or the lobster is being petty. Either way, just dig it out with a fork.
Here’s a surprising fact: lobsters have two stomachs. One is in their head, and one is… elsewhere. Don’t think about it. Just eat the meat.
