Lobster isn’t something folks eat every day (but if you do, we’re a little jealous), so we understand that you might have questions. We have a few simple tips to help you prepare lobster tails for ultimate deliciousness:
1. Remove lobster tails from their original packaging and thaw under refrigeration immediately before using (you should plan to cook and eat your lobster within 24 hours of thawing).
2. Place the tails on a surface in front of you, and carefully cut the top of the shell down the middle, lengthwise, using a knife or scissors. Be sure you’re only cutting into the shell and not the meat itself.
3. Slide a spoon under the shell to make sure the meat is completely separated from the underside of the shell. Gently remove the meat.
4. It's normal for there to be a bit of darker colored meat and/or green material (also known as tomalley) at the front of the tail and vertically down the middle. You should be able to gently remove it by hand or by rinsing under cold water. If needed, you can carefully slice the lobster meat vertically down the middle to remove completely.
5. Rinse the tail completely.
6. Cook and enjoy! We recommend this delicious brown butter and limoncello lobster tail pasta, but lobster meat can be broiled, grilled, butter-poached, and more. Explore the possibilities here.
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