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How to Butterfly a Lobster Tail

This restaurant-style way of preparing lobster tail for cooking sees the meat removed from the shell and set on top of it.

Step 1

Pat thawed lobster tail dry. With kitchen scissors, starting at the open end of the tail, cut a lengthwise slit through the centre, top of the shell, stopping just before the tail fins. When you do this you’ll also cut into the meat, which will butterfly it and cause it to sit better on the shell.

Step 2

Carefully, but firmly, spread shell open where you’ve made the slit. Slip your fingers under the meat in the shell and carefully, but again firmly, pull it out in one piece.