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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.
Grilling with foil packets lets you make individual meals you can tailor to suit a variety of…
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Holding the pepper by the stem, slice from the top of the pepper down, using a…
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