Lobster Tail

And lobster tails are perfect for lobster bisque, lobster thermidor, lobster pasta, and so much more. One of the more elegant and impressive ways to cut and prepare our cold-water caught lobster tails is to butterfly the tail, cutting down the middle, open up the shell, and pull the meat out, ensuring just a tiny part remains attached at the tail of the fin. The meat is then layered on top of the shell, and when fully cooked, the shell appears to be reconnected with the meat gorgeously plated on top—making it easy to season and eat!