1. Cut leg near joints into sections.

2. Insert SeaScissors into open end of leg.

3. Cut up one side, turn leg over and cut up other side, then open both halves.
   

1. Twist off the claws.

2. Cut each claw from open joint towards claw tip.

3. Separate the tailpiece from the body by bending the back until it breaks.

4. Cut off flipper from tail.

5. Insert SeaScissors where flipper was and push meat forward.

6. Pull back from body to open, to get to Tomalley.

7. Cut remaining body in half with SeaScissors (meat is usually tender here).

8. Remove meat from small claws.

1. Insert SeaScissors into open end of Shrimp/Lobster Tail.

2. Cut toward tail to remove shell.

Leverage Support:
To give you extra strength while cutting through the shrimp, place your ring finger under the curved lever on the handle. The curved blade follows the contour of the shrimp. Directions for use before cooking: Place tip of lower blade into open end of shrimp, proceed to cut down the back of the shrimp, allowing shrimp to follow contour of blades. Cut all the way to the tail area, this will butterfly the shrimp and make it more accessible to clean. Do not remove shell completely until ready to remove tail.

Once shrimp is butterflied, proceed with vein remover.

Start at the center of the arch by .hooking the vein and twisting 2-3 times. Then pull up and lift out the vein. Repeat if necessary. The larger the shrimp, the easier it works. Where .the vein may not be whole, use the tip of the blade as a rake to clean out any vein area.

To remove tail:
Peel shell back to tail section. Place the last section of the shrimp body between the tail remover of the scissors. Squeeze tail remover and pull body so that the tail meat stays attached to the body. Now you have all the meat of the shrimp.

Crawfish:

1. Cut between tail and body.
2. Squeeze tail from back to opening to allow meat to come out.