HOW TO BUTTERLY A LOBSTER TAIL
When you serve lobsters, the appearance of the tail is obviously important. There are a few ways to present lobster tails. For my baked lobster tail recipe, the lobsters are butterflied. Butterflying a lobster tail is the process of relocating the lobster’s meat from inside its shell and resting it on top. The end result makes the lobster meat resemble a “butterfly” lying on top of the shell. I usually prefer smaller lobsters because the chances of breaking the meat during the butterflying process are less likely.
The process of butterflying lobster tails might seem difficult at first, but like most things, practice makes perfect. The first few times I tried to butterfly a lobster tail were quite terrible and definitely didn’t resemble much of a butterfly. But after a few times, you’ll get the hang of it and it will become much easier, I promise! If you’re just starting out, here are the step-by-steps on how to butterfly a lobster tail.
1. Use sharp scissors to cut down the middle of the shell’s back towards the tail’s end.
2. To separate the lobster’s meat from its shell, slightly prop open the shell, just enough for you to carefully lift the meat up and away from its shell.
3. Be cautious to not entirely separate the meat from the shell; make sure the very end of the tail is still attached to the shell.
4. Rest the meat onto the back of the shell. Use scissors to separate the meat’s “butterfly wings” if needed.
