is a super sharp fast claw.

This one is to crush.

Do not get your fingers in there, OK.

Now, you got to kill it quickly.

We'll do this as safe and as humane as possible.

There's the cross line there.

Across there, knife in, and down through, and that is it.

Straight into the water, a touch of salt, and that

is in there for two minutes.

We're not cooking it all the way through.

We're just poaching it to release

the meat from the shell.

So, I'm taking mental notes in my head

right now like I'm a student in one of my classes.

I'm memorizing every step he does

because I'm going to de-shell this lobster

exactly how Gordon's doing it.

Now snap off the claws.

Get down to the knuckles and twist and off.

And then from there, straighten out the tail and twist.

So you've got all that meat left in there.

Open up the tail and then just press the shell very gently.

Don't crush it.

Now, once you've gone 2/3 of the way through,

press here and shake, and carefully pull out the tail.

Now, claws snap off the knuckles, twist and pull.

You get that blade out there.

OK, the blade comes out.

And we want these claws intact.

Just gently pries out that claw, and then open up the knuckles.

But some of you stop at that point.

There's more meat in here-- the eight legs

that the majority of the population forget about.

I am not going to let these legs go to waste.

You start from thin end.

You place that down there, and you literally push and roll.

Wow.

That's awesome.

What?

Now, how do we present that?

Let me show.

You take your tail and you just gently slice,

and this helps it flatten out.

That sits on your board.

Your claws go on, and then your knuckles, and then

very carefully your legs.

We're not done.

Take this beautiful head.

Pull that off.

Open it very carefully.

And then you take your scissors and I'm

going to trim the shell.

Now, that should stand up usually.

And then finally take a little touch of extra virgin olive

oil, just very carefully brush.

That gives it a nice sheen.

Wow.

Oh, my God.

That is how you extract every ounce of lobster

from your shell. Got it?

Wow.

[applause]