Preparing SplitTail Lobster Tails
Maine Lobster Tail dressed for SplitTail
SplitTail Lobster Tails are best baked, broiled, roasted, or grilled — any of the Dry-Heat Cooking Methods. That offers chefs many cooking options, from the most upscale of kitchen stoves to a back yard grill held up by bricks. SplitTail Lobster Tails are so simple and intuitive and efficient in terms of size and compact simplicity, you can prepare a cooking in quantities from one to twenty with about the same amount of effort. The tails can be prepared in advance and stored in the refrigerator for up to six or so hours before an event. And, as they cook up so quickly they always generate much anticipation from hovering guests. Finally, Split-Tails are the easiest presentation for all guests — young and old — to enjoy as a main entrée at the table, or as surprise hors d’oeuvres.
Best of all, SplitTail Lobster Tails both retain their natural juices and absorb your marinade. The meat is easy to marinade in advance, of course, because it is so exposed and the half-shells tend to hold their natural juices. In the kitchen, before serving, it’s sometimes a good idea to loosen the meat from the half sells to provide easier access to the tail meat when served. Some lobster tails can be a little complicated for guests at the dining table, but with a little loving not the SplitTail Lobster Tails.
How to prepare SplitTail Lobster Tails
Turn the lobster tail on its back, with the softer under-shell up. With a sharp chef’s knife, cut lengthwise through the under-shell and fan-tail, through the tail meat, and through the hard shell. Endeavor to split the tail evenly in two, and completely in half. The tail and meat will separate in two units, each facing up, each resting in its own split shell.