Halving A Lobster

 Cutting Lobster Medallions

 Cutting Up Crab

 Oyster Shucking

Place killed or cooked lobster on work surface underside up. With a sharp knife, pierce the body in middle of chest. Cut down length of body through to tip of tail. Rotate and cut in opposite direction from shoulder right through the head.
Separate lobster halves to expose meat.

Remove and discard the intestinal thread running through tail and the liver which is green in raw lobster and yellow/orange when cooked.
Remove the claws and legs by twisting and pulling off. This may be done either before or after cutting lobster in half, or may even be left on for serving.
Crack claws with hammer, nutcracker or shellfish cracker to remove meat. 

Cutting Lobster Medallions

Place Lobster on work surface, underside up. Cut off tail as close as possible to the head
Using kitchen shears cut down the middle of the tail shell.
Carefully prise the shell open and gently ease the flesh out in one piece
Slice the tail meat at approximately 1/2 inch intervals to create medallions
 
 

  Cutting Up Crab

Rinse killed or cooked crab throughly.Insert a knife in through the back section of the crab; pry off the top part of shell and discard.
Remove and sicard white gills from either side of head. Rinse body, if desired, although this is not really necessary.
Twist off legs & Claws. These may be left intact or cracked with sissors, a nutcracker  or shellfish cracker if desired. Cut body in half or quaters ( if quite large).
Meat is extracted with the point of a sharp knife

Clean and srucb oyster shell to remove any dirt and grit. Holding oyster in palm of hand insert strong, short-bladed knife or osyer knife between the two shells at hinge point. Prising open, twist knife until hinge breaks and shells seprate.
To Completely open shell, sever muscle attacked to upper shell. Then run knife underneath oyster to fully release it from shell. either remove osyter totally or replace on half shell, depending on intened use.