How to Get a Lobster Tail Out of Its Shell

There's a lot of fun to be had cooking lobster tails outdoors and enjoying the messy eating experience that goes with it. Or you can prepare lobster tails and have a nice presentation. The following directions show you how to get a lobster tail out of its shell.

Things You'll Need

• Lobster tails
• Cutting board
• Kitchen scissors

Instructions

1. Choose frozen rock lobster tails for this dish. Thaw the lobster in the refrigerator or run cold water over the tails to thaw them.

2. Hold the lobster tail in your left hand with the fins resting under the left side of your hand on the cutting board. Reverse the process if you are left-handed. Pick up the scissors with your right hand. Cut a line down the top of the lobster's back. Stop at the tail fins.

3. Create a T-shaped cut along the top side of the tail fins. Don't cut all the way through the fins. You want the lobster meat to remain attached at the tail fins. Pull the cut portion of the shell open as wide as you can without breaking the shell.

4. Work your fingers under the lobster meat in the tail cavity. You may want to use the scissors to separate the meat from its shell. Gently pull the tail meat up and out of the cavity. Set it on the top of the shell.

5. Slip the scissors underneath the tail meat. Make a few cuts on the underside to keep the meat from curling as it cooks. Arrange the meat in an appealing manner.

6. Run the knife down the center of the lobster meat. Make two parallel cuts on either side of the center cut.

7. Apply pressure to the fins to make them lay flat on the cutting board. Arrange them neatly. Transfer the lobster tail to a baking dish. Cook the lobster tail with whatever seasonings you want--and enjoy.