Gently coax the lobster meat out of the claws, the tail and the legs, using a cracker, hammer, small fork, or whatever tool you have on hand. You might be surprised to know that even the skinny legs have delicious meat in them — use a rolling pin to press the meat out of the legs. Cut the meat into beautiful pieces, keeping the claw intact. Set aside.

Make a simple sauce by mixing ½ cup Whole30 compliant mayonnaise (homemade is best) and 1-2 Tbsp of Tessemae’s Buffalo Sauce or your favorite compliant Homestyle Harissa. I like to start with 1 Tbsp, then add more to taste. Just before serving, finish the sauce by gently stirring in two thinly sliced green onions.

Serve the lobster on small plates with a dollop of sauce.