When the lobsters are done, remove from the pot and place on a platter. Allow to cool for 5-10 minutes before serving – this allows for them to be handled easier and for some of the juices to be reabsorbed into the meat.
The tail is my favorite part so I eat the claws first. You can crack them with lobster crackers, a hammer or a pair of scissors depending on your mood. (Also, dressing appropriately for a lobster feast is important, I recommend something waterproof and washable!)
The cleanest way to get the meat out is to cut down both sides of the lobsters knuckles and claws with scissors, then simply open them up and pull the meat out. The claws have a small bit of cartilage inside them, so be sure to get that out too. If you have some melted butter, you can dip the meat in and let it soak up all that rich flavor.