Knowing how to cut a lobster tail is important if you want to cook it. The tail is without a doubt the best part of the lobster. It’s used in almost all lobster recipes you’ll ever see. You can cook lobster in a lot of different ways if you know how to cut it open.
People who love seafood eat this thick, tasty part of the lobster. It can be grilled, baked, smoked, poached, or even fried.
It doesn’t matter how you cook lobster; it goes well with tasty sides like instant pot asparagus and volcano potatoes.
Lobster tails are a delicious treat that can take your dinner to the next level. However, cutting into those shells to get to the sweet lobster meat inside can be intimidating if you’ve never done it before. Have no fear! With just a few simple tools and techniques, you’ll be cutting open lobster tails like a pro in no time.
Why Learn to Cut Lobster Tails?
There are plenty of reasons to add some lobster to your recipes
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Lobster tails are packed with protein and low in fat and calories They make a nutritious meal,
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The sweet, succulent meat is delicious! Lobster has a unique rich flavor that can’t be replicated.
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Impress your dinner guests. Serving up perfectly cooked, restaurant-quality lobster at home is sure to wow.
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Save money by preparing them yourself. Lobster tails at restaurants can be pricey.
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It’s an invaluable cooking skill. Knowing how to cut lobster tails allows you to utilize them in endless recipes.
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Feel accomplished in the kitchen. Mastering new techniques like this gives you confidence to tackle more complicated recipes.
What You Need to Cut Open Lobster Tails
Cutting into lobster shells requires some specialized tools. Here is the essential equipment:
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Sharp kitchen shears or sturdy scissors – You’ll need a good pair of scissors with strong blades capable of cutting through the hard shell. Kitchen shears work best.
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Sharp knife – A quality chef’s knife or paring knife works well to cut the lobster meat once the shell is off.
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Kitchen towel – The lobster can be slippery, so having a towel handy to get a good grip is key.
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Small fork – Use a fork to pull meat out once the shell is cut. A cocktail fork or seafood fork works great.
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Cutting board – Protect your counters by cutting the lobster tail on a cutting board.
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Seafood crackers – Specialized lobster crackers make it easier to break apart the shells and legs. Not mandatory but nice to have.
##Prep the Lobster Tail
Before you can cut into it, a little prep work is required:
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Thaw – If frozen, thaw lobster tails overnight in the fridge until completely thawed. Cutting into frozen or partially frozen tails is difficult.
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Rinse – Give the lobster a quick rinse under cool running water. This removes any debris from the shell.
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Dry – Pat the lobster tail completely dry with paper towels. Any water on the shell makes it slippery and hard to grip.
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Remove bands – Take off any rubber bands around the tail. They can hinder cutting and impact cooking.
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Use a towel – Wrap a kitchen towel around the tail to get a good grip. Lobster shells are slippery, so the towel helps provide friction.
How to Cut Open Lobster Tails
Once prepped, you’re ready to cut. Follow these steps:
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Place lobster meat-side up on a cutting board. Keep the shell’s rounded side down to stabilize it.
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Locate the thin membrane running along the center of the bottom shell. This is where you’ll cut.
3.Position your kitchen shears about 1 inch from the fin end of the lobster. Cut along the center membrane to the tail tip.
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Grab the edges of the shell firmly with your hands. Crack the shell open by gently pulling the cut sides apart.
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Flip the lobster over meat-side down. Cut along the backside membrane the same way you did the front.
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Crack the shell open. If needed, use lobster crackers to fully separate the shell. Remove any remaining shell pieces.
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Rinse the exposed meat under cool water to remove any debris or pieces of shell. Pat dry with paper towels.
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Use a knife to slice the meat evenly down the center. This allows easier portioning and cooking.
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Cook the meat as desired! We recommend broiling, grilling, steaming, sautéing, or adding to pasta.
Common Questions and Tips
Cutting lobster tails is easy with the right techniques. Keep these tips in mind:
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Work over a pan or bowl to catch any juices that run out when cutting.
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Reserve the lobster shells. They can be used to make flavorful lobster stock.
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Don’t throw out the lobster tomalley (green gland)! It’s considered a delicacy and is safe to eat.
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Fried lobster tail is delicious! After cutting, dust with flour, dip in egg wash and breadcrumbs, and pan fry.
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Struggling to grip the shell? Try wrapping it in a dry dish towel to get more leverage as you cut.
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Only buy as many tails as you’ll use. Lobster meat goes bad quickly, so prepare them the day of purchasing.
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Storing? Place lobster tails in a container on top of ice in the coldest part of your fridge.
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Use the leftover shells to make lobster bisque. Simmer shells in cream or tomato base for rich seafood flavor.
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Having trouble splitting the shell after cutting? Use lobster shears, crackers, or a heavy knife to carefully crack it open.
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Prevent overcooking. Lobster gets tough fast. Cook tails 4-5 minutes per 1⁄2 pound for perfect texture.
Get Comfortable Cutting Lobster at Home
With the right tools and some practice, cutting lobster tails is easy. Follow this guide when you’re ready to enjoy sweet, succulent seafood straight from the shell. Before you know it, you’ll impress everyone with your lobster prep skills. From plating whole lobster tails to incorporating tender lobster meat into pasta or salad, the recipes you can create are endless.
Broiling, Baking, and Grilling
When cooking lobster tails with these methods, youll end up browning both the tail and the shell. The shell of the tail adds even more flavor to the meat, which is great because some people don’t know that.
These two methods involve cooking the tail meat in a skillet. If you do this with the shell on, youll get an incredibly deep lobster flavor. The taste will be milder if you don’t use the shell, but you’ll be able to season the tail meat more.
Boiling is best reserved for cooking a whole lobster. The tail will cook quickly if you boil it by itself, but it will lose a lot of its flavor.
If you learn how to butterfly a lobster tail, you will almost certainly never buy a whole lobster again.
Lobster tails require so much less work to eat than a whole lobster and are much less messy. The meat to shell ratio is also the best in the tail section too.
Step 2 – Cut the Tail
No matter which kind of lobster you have, get ready to cut the shell.
With a strong pair of kitchen shears, cut through the top of the shell so that the bottom blade is just above the bottom shell. Do not cut through the tail fan, the wide end of the tail, or the bottom of the tail shell. Just through the top shell and the meat.
Cut the back of the tail down the middle of the shell with kitchen shears, working your way from the thickest part to the section with the tail fins.
This can be done with a sharp knife but again, I don’t recommend it.