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Several implements perform the same function as lobster crackers – pliers, nut crackers and even vice grips will crack a lobster claw. However, none of these are suitable for even the most informal of dining rooms, and increase the risk of cross-contamination, or the transfer of a foodstuff to a different food or non-related item. But the chef’s knife – possibly the most important kitchen utensil – serves several purposes, and has the ideal shape to make a clean break in a lobster claw.

Twist off the lobster claws and knuckles.

Crack the thickest portion of the claws with the dull side of the blade of a chef’s knife.

Twist off the smaller, moveable portion of the claws and discard. Remove the shell from the claws with your fingers to reveal the meat.