A rolling pin can release some of the sweetest meat (and hardest to obtain) in a lobster, found in the legs. Just snip the ends of the legs off with your kitchen shears and roll the legs under a pin to squeeze the meat out.
When making Lobster Rolls, bisques, or other soups, this meat is a great addition.
Seen next to the other treasure extracted from the lobsters, you can see that the quantity is substantial enough to make the effort worth it.
Here are the other tools I had to use to pick these lobsters clean. I started out with the mallet, placing the lobster under a towel, but I soon ended up using the trusty back side of my favorite chinese cleaver.