How To Butterfly A Lobster Tail

The best way to broil lobster tails starts with butterflied lobster tails! While this may look complicated, I promise that it’s easier than you probably think.

  • Butterfly the lobster. Using kitchen shears, cut down the center of the shell, all the way to the tail, but not cutting the tail. You want to cut through the top of the shell, but don’t cut through the bottom.

TIP: It’s fine if you cut through the meat. In fact, it cooks a bit more evenly if you do. The important part is not to cut through the bottom shell, though.

  • Split the shell. Using your thumbs and fingers to spread open the shell, gently push the lobster meat upward, separating it away from the bottom shell. Leave the end attached to the tail fin.

Gently split it open first…

And then continue to open up the shell more, so that it separates away from the meat on the sides…

Push lobster meat above the shell. Slightly push together the empty shell underneath and place the row of meat on top.

Place butterflied lobster tail onto your Signature Canteen Skillet OR onto a lined baking sheet. See? Your homemade lobster tails are already starting to look like you got them from a fancy restaurant, even before cooking…

You have successfully subscribed!
This email has been registered