Meanwhile, once lobsters are cool enough to handle, prepare lobster meat. First, break off the claws at the knuckle. Remove the meat from the claws and knuckles. The claw shells are not used as part of the presentation, so don’t worry about breaking those. Next, cut each lobster in half length-wise. Start at the thick end of the tail and cut down to the thinner end of the tail. Then cut from the head down the body. Remove innards and discard. Remove meat. Clean out the shells as best you can, no need to be perfect, then rinse the shells under cold water and dry with paper towels. Set aside. Chop all lobster meat into chunks.