Pin on Seafood
Sharp kitchen shears or a good quality chef's knife; Cutting board; Butter or olive oil for basting (optional) Seasonings of your choice (salt, pepper, garlic, etc.) Lemon wedges for serving; 2. Prep your lobster tail. Start by placing the lobster tail on a cutting board with the shell side down. Ensure the tail is straight for easy cutting.
How to Cut Lobster Tail with a Knife
In this blog post, we will provide a step-by-step guide on how to cut lobster tail with a knife. We'll cover the tools you'll need and the proper technique for cutting both cooked and raw lobster tails. Whether you're an experienced chef or just starting out in the kitchen, mastering the art of cutting lobster tails is sure to impress.
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Clean the Lobster. Fill a large bowl with cold water. Place the lobsters in the bowl and let them soak for 15-30 minutes. Drain the lobster tails and pat them dry with paper towels. This step removes the excess iodine, it's optional but good to do if you have extra time.
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Take your kitchen shears or chef's knife and cut along the top of the shell, starting at the big end and going towards where it meets the tail fan. Be sure to leave the tail fan and the bottom shell uncut. Next, ease the shell open, insert your fingers, and gently pry the lobster flesh away from the upper shell.
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Step 3: Cut through the shell. Place the lobster tail, with the hard shell side up, on a cutting board . Use a sharp knife to cut down the center of the lobster tail, stopping just before the tail fins. During this, you will cut into the flesh of the lobster, but not all of the way through it. Some people prefer not to cut into the lobster meat.
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6.1 Step 1: Thaw the lobster tail. 6.2 Step 2: Rinse and pat dry. 6.3 Step 3: Cut through the shell. 6.4 Step 4: Pry lobster meat away from the shell. 6.5 Step 5: Clean the lobster meat. 6.6 Step 6: Place lobster meat on top of the shell. 6.7 Step 7: Cook the lobster tail. 7 Some Tips to Keep in Mind When Cutting Lobster Tail.
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The most common technique for cutting lobster tails is to use kitchen shears or a sharp knife to carefully cut down the center of the top shell. Start from the open end and cut through the shell and flesh, stopping just before you reach the tail.
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Cut through Shell with a Chef Knife. Start at the open end of the tail and cut through the top shell towards the tail fins, stopping just before you reach them. Continue to cut through the meat to fully split the tail. Rinse and Pat Dry. Rinse the prepared tail.
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Method 2. Inverted. Step 1. Cutting. In this method, you will cut the tail shell while it's inverted. Use the kitchen shears to cut slits on both sides lengthwise towards the tail fin. Step 2. Splitting. Remove the now loose middle part of the two slits to expose the meat.
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Start at the head of the tail, and use the sharp tip of your knife blade. Press firmly until you crack the shell and puncture the knife all the way through, then lever it down towards the cutting board. Turn the tail around and repeat. Splay open your lobster tail and get any stringy things out of the way. You did it!
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To cut the lobster tail in half lengthwise, start by using a sharp knife to make a shallow, straight cut along the top of the shell from the base to the tip. Then, firmly press down with the knife to cut through the shell and meat, splitting the tail in half lengthwise.
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Three easy steps are all it takes to easily remove a lobster tail from its shell. Step 1: To remove the lobster tail from the shell, use kitchen shears. Cut from the front to back on the belly side of the lobster. Step 2: Repeat this on the top side of the lobster. Step 3: Gently pull the shell off the tail.
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Hold the lobster tail in one hand or place it on a cutting board with the top of the hard shell facing up. Using a strong pair of kitchen shears cut through the top of the shell with the bottom blade right above the bottom shell. Don't cut through the bottom of the tail shell, the wide end of the tail, or the tail fan.
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Firstly, you are going to want to cut or break the shell open. This must be done in the right place otherwise the presentation will look bad and the meat will cook unevenly. Place your lobster tail shell side up on a cutting board. With your kitchen shears, line the bottom blade with the center of the shell.
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