Blanch for 3 minutes,
This is long enough for the meat proteins to pull away from the shell. Let cool.
Then over a bowl to catch juices etc, slowly pull down the bottom part of the claw, then move gently back and forth until you hear it release itself. Pull in downwards very gently at this point to expose the lower claw meat.
Law the claw on your board so it is positioned as if it was still on the lobster, with the broad part of your chef knife, smack down on the shell about an half inch from the base of the claw.swiftly turn your blade to snap the shell and remove it. Pull out your meat.
This is a hard thing to explain without a visual demo, but good luck.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן