Eating lobster is not for the faint of heart. One of the few meals messy enough to require its own bib, a lobster dinner can often end in spilled butter, mounting frustration, and heaps of discarded shells. Luckily, executive chef Dave Seigal of the Lobster Place in Chelsea Market is here to breakdown the crustacean cracking does and don'ts. From how to properly pry open a claw, to that little nugget of meat hiding just behind the head, chef Seigal explains how to sink your lobster pick into every last morsel.