Jim Davis: Hi! Chef Jim Davis for Harris Teeter. I am going to show you all the ways to prepare a lobster right now. I have got a big Pan. This is actually a canner, that's got about 8 inches of water in it. We want to make sure that we have enough water to completely cover the lobsters as they go in. Pick them up and put them in, grab them back by the tail and drop them in, head first, and now we're going to do the little guy. These lobsters will boil 10 minutes for the first lobster, and 3 minutes for each for each additional lobster and that would mean a total of 13 minutes for these two guys. Okay. Our lobster are finished cooking now, they have been in boiling water for 13 minutes. Should we're going to take them out, remove them from the boiling water and set them down and let them cool. Already, you remove them from them from the water, after they've cooked the amount of time that we talked about 10 minutes for the first lobster, 3 minutes for the second lobster so total of 13 minutes for the two. But you also want to make sure that they are this bright oranges red color when you take them up. First we take our lobsters, just been finished boiling. We've allowed them to cool for a few minutes. The first thing we were going to do is snip off the rubber bands, by the way I didn't tell you this before, always make sure you leave those rubber bands on when you are cooking the lobster. Okay! First thing we were going to do is pull the tail out and grabbing the tail and the body just twist slightly and pull and that pulls the lobster apart from the head and the body. We are going to remove the legs. This is the leg and claw and this is the other claw, that's the attached leg. We would take the smaller legs and show you something, you can do with these as well. Already that's how we take a lobster apart and get it ready for service. Take a pair of heavy scissors, kitchens shears, starting at the top of the tail, you get right under the -- right under the shell and just snip it right down, all the way down. Pull the little feathery tails apart and remove the meat, and there is a beautiful lobster tail, ready to cut for service. First of all, we take the claw and separate the leg from the claw and you notice I have also kept a couple of the legs from the main body. What we are going to do now, is either use the back of a knife like this, and crack our claw or we can use a lobster cracker like this. Don't crack it all down through there, and lobster shells are hard. Don't be afraid if you have to work at it, to get the meat out. And we pull this tail section out, here we go look at that beautiful piece of lobster claw meat coming out of there and there is a whole piece of lobster claw, ready to eat. Now, one of the treats that lot of people miss is these little legs, nobody realizes, if we take this little legs, and cut it off like that and just take a wine bottle, just put it down on that, look at that, isn't that great. That is really good lobster meat. Oh, yeah that's good. Now from this leg, I will show you how to do this one? And then we take our scissors and cut the shell this way, separate it and pull out the lobster meat and you will find usually those as much lobster meat in these legs as you will find in the other parts of the body and is all very good meat and that is how you remove the meat from lobster claws and legs.