As a Southern girl with family from in New Orleans, I always think of lobsters as giant crawfish. (My goal is to crab boil a batch of lobsters from Chris’ next pull to make this dream come to life. Hell. Yes.) One major difference between the two crustaceans – other than the size – is that getting to the lobster meat is quite a different process than harvesting the meat of a “mudbug.”
For example, gently squeezing and cracking the tail, then peeling away the shell with a “lobby” could possibly leave you with cuts, a strained hand, and a broken spirit. Yikes!
So! Here’s a step-by-step photo guide on how to do it correctly. Or, as we say, *LIKE A BOSS!*💪🏽
*We used steamed lobby tails for the example below, by steaming the entire lobster, then “tailing” it (or twisting off the tail). BUT! You can cut raw lobster tails just the same, then grill or cook to your liking. 😄
How-To Cut Open a Lobster Tail *Like a Boss*
You did it! Way to go!
You can now throw the tail – shell side down – on the grill to cook it up. Or, use a fancy recipe I don’t know about to get your grub on.
Next week, I’m posting an easy AF lobster salad recipe, which doesn’t include measuring and can be used for most seafood! (I loathe to cook, so anything easy I am stoked to share with and learn from you!)
Thanks for reading! I hope you enjoy your bomb lobster meal!
I would love to know, what’s your favorite way to cook/eat lobster? Are you a butter girl, or is there another must-have you eat with it? Please share in the comments below!
In case you missed it. Here’s how Chris harvests lobster off the coast of Santa Barbara, CA:
WHAT COMMERCIAL LOBSTER FISHING IS LIKE IN CALIFORNIA
(Feature photo by: Meritt Thomas)
