How to Butterfly Lobster Tails
Unlock the Secrets of Restaurant-Quality Dining: Watch Our Step-by-Step Video on Crafting Perfect Butterfly Tails!
5
1
4
Minutes
Ingredients
Steps
How to Butterfly Lobster Tails
Unlock the Secrets of Restaurant-Quality Dining: Watch Our Step-by-Step Video on Crafting Perfect Butterfly Tails!
5
1
5
Minutes
Ingredients
Steps
Ingredients
Directions
This technique is helpful for nearly all forms of cooking, except for boiling. Butterfly lobster tails help your tails quickly and evenly and upgrade the presentation of the final dish.
After fully thawing your lobster tails, use some pretty hearty scissors to cut through the shell. A knife is an option, but be careful not to cut all the way through the meat.
Give the tails a squeeze, and if it doesn’t feel like there’s any cracking or releasing going on, you may need to also cut or crack the membrane on the bottom, just snipping it without cutting the meat.
Gently move the meat out of the shell, ideally without ripping the meat, just running our fingers down the sides of the shell, leaving the tip still attached to the tail, then squeeze the shell back together
Lay the meat directly on top of the shell.
Voila, butterfly lobster tails. they’re ready to bake, broil, grill, or pan roast.
Ingredients
Directions
This technique is helpful for nearly all forms of cooking, except for boiling. Butterflying helps your tails cook more quickly and evenly, and it upgrades the presentation of the final dish.
-
After fully thawing your lobster tails, use some pretty hearty scissors to cut through the shell. A knife is an option, but be careful not to cut all the way through the meat.
Give the tails a squeeze, and if it doesn’t feel like there’s any cracking or releasing going on, you may need to also cut or crack the membrane on the bottom, just snipping it without cutting the meat.
Gently move the meat out of the shell, ideally without ripping the meat, just running our fingers down the sides of the shell, leaving the tip still attached to the tail, then squeeze the shell back together
Lay the meat directly on top of the shell.
Voila, they’re ready to bake, broil, grill, or pan roast.
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