How to cut a lobster tail? It takes some practice to learn how to cut lobsters and deconstruct them. There are a variety of methods for cooking lobster, so knowing how to cut it to match the cooking method is crucial. The lobster tail is, without a doubt, the most popular part of a lobster to eat because of its rich, delicate flesh that may be fried, grilled, or baked to perfection. Of course, before you can cook with any of these techniques, you’ll need to remove the tail!
We’ll teach you how to butterfly a lobster tail, which is a fancy way of saying that we’re going to cut it down the middle and let the heat in. Regardless of whether you like steaming, boiling, or frying your lobster, learning to butterfly will help you get the best cook possible.
Why Is It Important To Cut Lobster Tail?
If you’re wondering how to cut a lobster tail, there are many reasons why it’s important. For starters, when you cut the lobster open, it helps the heat to penetrate evenly throughout the meat. This is especially important when you’re cooking with dry heat methods like grilling or baking.
In addition, butterflying the lobster allows you to season the meat directly instead of just relying on the seasoning of the sauce or butter that you’ll be using. When you butterfly a lobster tail, you can also stuff it with additional ingredients like garlic or herbs for even more flavor. Finally, some people simply prefer the look of a butterfly lobster tail!
What Does Butterfly the Lobster Mean?
Butterflying a lobster tail is simply cutting it down the middle. When you’re done, you’ll have two long halves that will lay out flat on your cutting board.
How to Butterfly Lobster Tail
- Cut the lobster in half right behind the head with a large, sharp knife. If you’re not sure how to cut a lobster, see our video demonstration below.
- Remove the digestive tract by pulling it out with your fingers or a pair of kitchen tongs.
- Turn one half so that the tail is facing up.
- Use a sharp knife to slice down the center of the lobster tail meat until you reach the end.
- Open up the lobster-like book and use your fingers to press down on the meat so that it lays flat.
- Use a sharp knife to slice the lobster meat into even portions, being careful not to cut through the shell.
- Repeat with the other half of the lobster.
Now that you know how to butterfly a lobster tail, you’re ready to cook it any way you like! Try grilling it with some butter and herbs for a delicious summer meal or baking it with garlic and Parmesan for an easy weeknight dinner. No matter how you cook it, this versatile seafood staple is sure to please.
Steps To Cut A Lobster Tail
- Start by cutting off the very end of the lobster tail, about 1/4 inch from the end. This will make it easier to remove the meat from the shell.
- Using a sharp knife, make a lengthwise chop down the center of the lobster tail, being careful not to cut through the shell.
- Gently pry open the shell to reveal the lobster meat inside.
- If desired, you can remove the small intestine that runs along the center of the tail (this is called the “vein”). To do this, simply lift it out with your fingers or use a small spoon to scoop it out.
- Cut the lobster meat into slices or chunks, as desired.
Famous Recipes Of Lobster
- 1 live lobster (1 1/2 to 2 pounds), thawed if frozen
- 3 tablespoons butter, divided
- 1/2 cup minced onion
- 1/4 cup all-purpose flour
- 3/4 cup dry white wine
- 3/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1 (10-ounce) can frozen sliced mushrooms, thawed
- 1 (5-ounce) can evaporate milk
- 1 tablespoon Dijon mustard
- 2 cups (8 ounces) shredded Gruyere cheese, divided
- 2 tablespoons chopped fresh parsley leaves
- Plunge the lobster headfirst into a large pot of boiling salted water; bring it back to a boil. Cook for 10 minutes. Remove the lobster from the pot, and let cool slightly.
- Cut the lobster in half lengthwise with a heavy knife; remove the sand sac, tomalley, and roe. Set aside 1 tablespoon of the butter.
- In the same pot, melt the remaining 2 tablespoons of butter over medium heat. Add onion; cook until tender, stirring occasionally. Stir in flour; cook for 1 minute. Add wine, salt, pepper, mushrooms, evaporated milk, and Dijon mustard; bring to a simmer. Cook for 5 minutes or until slightly thickened, stirring constantly
- Preheat oven to 350°F (175°C). 5. Arrange the lobster tail halves, meat side up, on a greased 13-inch baking dish. Spread the sauce over the lobster. Sprinkle with Gruyere cheese, reserved butter, and parsley. Bake for 20 minutes or until cheese is melted and bubbly.
- Let stand for 10 minutes before serving.
- Serve with steamed rice.
Grilled Lobster with Garlic Herb Butter
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 garlic clove, minced
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh flat-leaf parsley leaves
- Kosher salt and freshly ground black pepper to taste
- 2 live lobsters (1 1/2 to 2 pounds each), thawed if frozen
- In a small bowl, combine butter, garlic, thyme, rosemary, parsley, salt, and pepper. Mix well.
- Preheat grill to medium-high heat.
- Split lobsters in half lengthwise with a heavy knife; remove the sand sac, tomalley, and roe. Season the lobster meat with some of the herb butter mixtures.
- Place the lobster halves, meat side down, on the preheated grill. Grill for 4 minutes or until slightly charred. Turn over the lobster halves and grill for an additional 4 minutes or until cooked through.
- Serve with remaining herb butter mixture.
Learning how to cut a lobster tail is easy and only requires a few simple steps. With some practice, you’ll be able to master this technique in no time. And once you’ve got the hang of it, you can enjoy all sorts of delicious lobster recipes. So what are you waiting for? Get cooking!
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