How to Cut Lobster Tails

Learn how to cut lobster tails to get beautiful lobster medallions.

If your lobster or tail is frozen, thaw it completely first. To do this, put it in the fridge overnight.

If you have a whole lobster, put it on its back on a cutting board. Cut the tail off width-wise as close to the head as you can.

Use a paring knife or scissors to cut down the middle of the soft underside of the tail shell. Don't cut through the meat as you do this. Peel the shell away from the meat of the lobster tail. Pull the meat out of the shell. Be very careful to make sure it all comes out in one piece, or the medallions won't be as nice looking.

Once the lobster meat is out in one big chunk, you can slice the tail meat thickly – about ½” is good. Cut across the width of the tail. Take a look at the picture and you'll get a pretty good idea of what they should look like.

Now you have lobster medallions which you can use in any recipe, or can be panfried.

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