How to Devein a Lobster Tail – A Step-by-Step Guide

Lobster tails are a delicious delicacy loved by seafood fans across the world. But before cooking up these tender, meaty tails, it’s important to learn how to properly clean and devein them. Removing the lobster’s digestive tract (the vein) improves both flavor and presentation.

While lobster tails can technically be cooked and eaten with the vein still intact taking the extra time to devein makes for the best tasting end result. It also gives the tails a more appetizing appearance on the plate once served.

In this simple, step-by-step guide, you’ll learn everything you need to know about how to quickly and easily devein raw or cooked lobster tails. With just a few basic supplies and these instructions, you’ll be prepping picture-perfect, vein-free lobster in no time.

What You Need to Devein Lobster Tails

Deveining lobster tails is simple to do at home with minimal supplies. Here’s what you’ll need:

• Lobster tails – either raw or already cooked
• Kitchen shears or sharp scissors
• Paring knife or sharp small knife
• Cutting board
• Small bowl or plate (optional)

The key tools are the kitchen shears for cutting open the shell and a good knife for removing the vein itself Have these prepped before you begin

Step 1: Separate the Tail from the Body

If working with a live lobster, the first step is of course humanely dispatching it. This is best done by your fishmonger or at home through chilling or spiking. Once cooked by either steaming or boiling, the tail can easily be removed.

For raw or pre-cooked frozen tails, simply start with this step:

• Hold the base of the body in one hand and the tail in the other.
• Twist in opposite directions to separate the tail from the body.
• You may hear a light cracking sound as you detach the tail.

The meat should remain all in one piece with the shell still intact. Set the body aside and focus just on the tail for deveining.

Step 2: Cut Through the Top Side of the Shell

Now it’s time to cut the shell open to expose the interior tail meat:

• Place the detached tail on a cutting board in front of you. The wider opening side should face towards you.
• Take your kitchen shears and cut down through the center top of the shell.
• Start cutting from the wide base opening and cut towards the tip of the tail.
• Apply steady, even pressure as you cut to fully slice through the top shell.

Ideally your cut should reach about 2/3 down the length of the tail. This will sufficiently open the shell up for deveining.

Step 3: Flip Over and Repeat the Cut on the Bottom

After making the incision along the top of the shell, it’s time to repeat on the bottom:

• Flip the lobster tail over so the uncut side is now facing up.
• Using the same kitchen shears, repeat the center cut on this bottom shell surface.
• Again cut starting from the wide base end and slice towards the narrow tip.
• Your cuts should match up to effectively split the shell in half lengthwise.

Step 4: Crack Open the Tail and Rinse

At this point, you should be able to:

• Gently crack the tail open along the cuts to reveal the inner raw meat.
• Rinse the tail under cool running water. This washes away any excess debris or liquid.
• Pat dry with paper towels. Be gentle when handling the tender meat.

The tail meat should still be connected at the base and tip ends, with just the sides freed by the shell cuts.

Step 5: Locate and Remove the Digestive Tract

Here is where we get to the actual deveining:

• Lay the split, rinsed tail on a cutting board or plate, meat-side up.
• Looking closely at the lobster meat, you’ll notice a thin black intestinal vein running along the surface.
• Take a paring knife and make an incision to lift and scrape out this tract gently.
• Try to keep the knife flat to avoid excess meat loss.
• Remove any remnants of the digestive tract and discard. Rinse again if needed.

The meat should now be clean and prepared for cooking. Perform this deveining step just before cooking.

Step 6: Cook as Desired and Enjoy

With the vein removed, the lobster tail is ready for your recipe of choice. Some cooking methods to try:

• Roast or broil: Drizzle with oil and broil in oven 3-4 minutes until opaque.

• Grill: Toss in garlic butter and grill 2-4 minutes per side.

• Sautee: Sear meat-side down in a hot pan then finish cooking on the shell side.

• Steam or boil: Add to a steam basket or boiling water for 8-12 minutes.

However you choose to prepare them, let your freshly deveined lobster tails shine as the star of the dish. Enjoy the sweeter, more tender flavor devoid of the vein’s grittiness.

Expert Tips and Tricks for Deveining Lobster

With some practice, you can become an expert at prepping perfect lobster tails. Here are some helpful tips:

• For raw tails, devein just before cooking to preserve freshness.

• Save lobster bodies to make stock or add to bisques later.

• Rinse tails after cooking too – cooked vein scraps rinse away easier.

• Chilling lobsters before cooking makes tail removal cleaner and easier.

• Use poultry shears for better leverage and control cutting the shells.

• For a dramatic presentation, stuff meat back into the split shell before broiling.

• Work over a plate or bowl to catch any meat or debris that falls out.

• Save and freeze leftover shells to make lobster stock later.

• Dry the tails thoroughly so sauces and seasoning will adhere better.

• Cut the shell on a very slight diagonal for easier access to the vein.

Common Questions About Deveining Lobster Tails

If you’re new to prepping lobster tails, here are answers to some frequently asked questions:

Do you devein raw or cooked tails?

You can devein either raw or cooked tails. Raw may be easier since the meat is firmer. Cooked lets you rinse out scraps easier under hot water.

Does it matter if I leave the vein in?

You can cook and eat lobster tails with the vein, but they will taste gritty. Deveining improves flavor and appearance.

How do I know which side is the top of the shell?

The wider side where the meat is most visible is the top side to cut. The underside is more solid shell.

Can I use regular kitchen knives to cut the shell?

Kitchen shears work best, but small sturdy knives can substitute in a pinch. Cuts may be jagged.

Does deveining reduce how much meat I get?

Deveining does involve some meat loss, but only a small amount. The improved flavor is worth it.

How long do deveined tails last in the fridge?

Deveined raw tails keep 2-3 days. Cooked, deveined tails last 3-4 days refrigerated. Freeze for longer storage.

Should I devein frozen tails before or after thawing?

You can devein either way. Some pros prefer deveining during the thawing process for ease.

Can I leave the shell on for cooking and serving?

Absolutely! Leaving split shells on adds dramatic visual appeal. Just crack off the shell to eat the meat.

Enjoy Perfectly Prepared Lobster With These Deveining Steps

Learning how to properly clean and devein lobster tails is an invaluable cooking skill for any seafood aficionado. With the simple deveining tricks in this guide, you’ll be ready to cook, serve and savor the sweetest, most tender lobster possible.

Dazzle your guests with a whole lobster or stunning lobster tails, artfully displayed on the plate. The added touch of taking the time to master deveining shows your dedication to quality ingredients.

So grab your kitchen shears, put on some lobster bibs, and let your deveining expertise shine at your next seaside dinner or beach picnic. Just follow the step-by-step for tail prep success!