Lobster Prep 101

Are you just a teeny bit intimidated by cooking lobster? The claws, the head, the shell--it can all be a bit much. But if you start with just the tail, and follow a few simple prep tips, you’ll be serving up the fancy lobster preparations of your dreams like a pro.

1. If your lobster tails are frozen, put them in a plastic bag, squeeze out as much air as possible, seal, and place in a sink with cool water, allowing about 30 minutes a pound to thaw.
2.  Put the tails on a cutting board, backs facing up.
3. Use kitchen scissors to cut through the center of the shell, all the way to the end of the tail.
4.  Press tails down to crack shells. This prevents curling.
5. Pull shells apart with your thumbs to expose the meat.
6. Starting at the wide end of the shell, gently pull the meat out, leaving it attached at the narrow end.
7. Press the shells together under the meat and let the meat rest on top of the closed shells

Now that you’re a pro at prepping lobster, try Baked Lobster with Orange-Ginger Butter and make as lovely a dish as from any fine restaurant.