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With a scissors, cut lengthwise through the shell on the underside of the lobster to expose the meat.
Cut the tail in half lengthwise with a sharp knife.
Place lobster tail halves cut side up on a cutting board. Using scissors, cut along the edge of shell to loosen the cartilage from the shell; remove and discard cartilage.
Insert long unwrapped end of dowel into center of floral foam in painted clay pot.
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Stripping thyme leaves is cinch. Just hold the top of the sprig and strip downward (against the…
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