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.
Place decorator sugar in a small shallow bowl; stir in miniature dragees if desired. (Dragees…
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The recipes in this cookbook often instruct you to butter the foil in you pan before pouring in…
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