More than 200,000 tons of lobsters of all varieties are harvested and sold commercially each year. Lobster claws offer sweet claw meat, but the lobster's tail is where the largest portion of meat is found. Before dipping lobster meat in butter, or chopping it for use in a succulent recipe such as a lobster salad or lobster roll, you should clean the tail. While there's no real danger in an uncleaned lobster tail, many diners are put off by the sight. Deveining a lobster tail is a relatively quick and easy process.
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Hold the lobster's upper body in your left hand and the tail in you right. Twist your hands in opposite directions to remove the tail from the body.
Flip the lobster upside down so the belly is facing you. Cut a slit in the center of the shell starting from the open top to the tail.
Turn the lobster over and make the same cut on the opposite side. Pull the two sides apart and release the tail meat.
Rinse the raw tail under cool water. Scrape out the black intestinal line on the back of the lobster with a paring knife. Use a knife to devein cooked lobster tail - no rinsing is necessary.