How to Butterfly Lobster Tail
Photo Courtesy of sanctumsolitude Learn how to butterfly lobster tail like they do in fancy restaurants. For a simple method of preparing lobster tails, you can simply cut the underneath of the shell away. This part is soft, cuts easy, and pulls away easy. But by butterlying the lobster tail, you can get a more impressive presentation. Using scissors, cut through the shell. Cut lengthwise, in the center of the shell, right up to the end of the tail, but not cutting through the tip. Stop about a little over a centimetre (1/2 ") away from the tip. Try not to cut the meat. This is easier if you have smaller scissors, like sewing or haircutting scissors instead of regular kitchen scissors. You can see how my big ones are pushing into the meat, despite my efforts.
Use your fingers to pry the shell apart. 
If there is any tomalley (green stuff) or roe (red stuff), scoop it out and set it aside. Pull the meat away from the shell, and pull it up, out of the shell, using the tip of the tail as a hinge. Be careful not to pull the meat away from the tip of the tail. It should stay attached. Pinch the shell together, and lay the meat on top of it.
Use scissors to snip a small opening across the length of the lobster meat, lengthwise across the tail. Use your fingers to spread the meat out over the shell. You might need make more than one cut, to make it look the prettiest.
The butterflied lobster tails can then be cooked by grilling, broiling, or baking. Go from How to Butterfly Lobster Tail back to Lobster Tails Or, go back Home
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