How to Butterfly a Lobster Tail
This step-by-step tutorial and guide will show you how to butterfly a lobster tail into a beautiful masterpiece. We include detailed instructions on how to cut, split, and open the tails using sharp kitchen shears or a knife. This method works for baking, grilling, air frying, smoking, or broiling.
Equipment
Ingredients
- 2 lobster tails 6-8 ounces each is standard size.
- optional butter for serving
Instructions
- Pat the lobster dry and use kitchen shears to butterfly the lobster tails. Take the shears and slice through the top shell down the middle until you reach the base of the tail (fin). You’ll also cut into the meat, which will butterfly it and cause it to sit better on the shell.
- Then flip the lobster tail over and press down on the ribs until you hear them crack. This will help release the meat when you go to butterfly it.
- Turn the lobster tail over and open up the shell. Remove the vein from the lobster if it hasn’t been deveined and wash the tail.
- Press along the edges of the shell on both sides to loosen up the meat. Keep the meat attached to the shell. Lift up the meat from the shell and lay it over the shell.
- Grill: Grill at 400 degrees, medium-high heat for 8-12 minutes until the lobster reaches an internal temp of 130-145 degrees. Smoker: Smoke at 300 degrees until the lobster reaches an internal temp of 130-145 degrees. Bake: Bake for 8-12 minutes at 425 degrees until the lobster reaches an internal temp of 130-145 degrees. Air Fryer: Air fry for 5-8 minutes at 370 degrees until the lobster reaches an internal temp of 130-145 degrees.
Nutrition
Serving: 1lobster tailCalories: 76kcalProtein: 16gFat: 1g
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