Preparing Piggyback Lobster Tails
Maine Lobster Tail dressed for Piggyback
Typically, piggyback lobster tails are baked, broiled, or roasted. So, most conventional kitchen stoves are perfectly well-suited to prepare piggyback lobster tails in quantities from one to twelve or more. They can be prepared in advance and stored in the refrigerator for up to six or so hours before an event. And, they cook up in no time.
Best of all, piggyback lobster tails crate a dramatic presentation. Many fancy restaurants serve piggyback lobster tails this way. The meat is easy to marinade in advance, baste while cooking, and monitor as it turns golden. And, because it is so exposed, it is easy for guests of all ages to cut into and extract small bites without a struggle at the table.
How to prepare Piggyback Lobster Tails
Cut the upper shell down the center with scissors. Leave the under-shell and tail fan attached. Pull apart the shell-halves so you can see the tail meat. Run fingers under meat to loosen it from the shell. Let the meat’s connection to the tail fan remain; it will act like a hinge. Lift the tail meat up through the split shell. Pinch the split shell closed under the meat to its original position. Position the meat on the back of the shell.