Butterflying a Lobster Tail

With scissors, cut lengthwise through the top of the tail, taking care not to cut through the meat. Remove vein, as you would devein a shrimp. Carefully pull the shell away from the meat, leaving meat attached to the tip of the tail.

Squeeze the shell together and lay the meat on top of the shell. Make a lengthwise slit down the center of the meat to within 1/2 in. of bottom. Open meat so it lies flat.

On each half of meat, make another lengthwise slit down the center to within 1/2 in. of bottom. Fan out tail fins with your fingers.

 
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