How to butterfly a lobster tail?

When someone says “butterfly a lobster tail” they don’t mean to make it look like a butterfly. Most lobster tails have two pairs of legs, and when you cut them open you’ll see a natural division between the upper and lower sections. Butterflying a lobster tail means cutting it lengthwise into two even pieces, essentially separating the upper and lower sections. This is easier said than done, and you’ll need the right tools to do it right

How to butterfly a half lobster tail for chowder?

To butterfly your lobster, simply lay the tail flat, then cut down either side of the shell to the center. Break each section into two or more pieces, then pull the pieces apart. You can butterfly a whole lobster tail in this manner, or break down the lobster tail into sections for easier eating.

How to butterfly a lobster tail for fish?

The next step is to pull up the lobster tail and spread the meat apart, using the pointed end of the knife. You can also use a butter spreader if you have one. After spreading the meat, you can use your hands to pull the lobster tail back together. You will want to make sure to pull the tail in a way that the shell curves nicely. For a nice, even look, try laying the lobster tail down on a cutting board and bringing the ends together to meet in the

How to butterfly a lobster tail for chowder?

If you want to make lobster chowder, then you need to first butterfly the lobster tail. You can butterfly the tail before it’s boiled—it doesn’t take very long—or do it after, which is much easier. To butterfly a lobster tail before boiling it, spread the tail open lengthwise and lay it flat. Using the point of a sharp, sturdy kitchen knife, press down firmly on each side of the tail to even out the lobster meat. You should end

How to butterfly a lobster tail for soup?

After you’ve shelled the lobster, you can cut the tail in half lengthwise, then score the thickest part of the tail (usually under the tail stock, which is the upper portion of the lobster’s body). Take a pair of scissors or a sharp knife and make shallow cuts into the flesh immediately under the shell. Continue to cut, until you have created a fan shape. Now, you can crack the tail to expose the meat and remove it, discarding the