Forget those giant, $50 lobster tails that look like prehistoric aliens. Small tails—around 4 to 6 ounces each—are where the real party is at. They cook in under eight minutes, which is faster than you can order pizza, and they’re so tender that you barely need a knife.
Surprising fact: a lobster’s brain is located in its throat, not its head. So technically, the whole “butter or lemon” debate happens far away from its decision-making center. You’re welcome for that cocktail party trivia.
Step 1: The Butchering (Don't Panic, It's Easier Than Parallel Parking)
First, take your thawed lobster tail and give it a firm stare. You’re the boss here. Flip it over so the soft, translucent belly is facing up. Using sharp kitchen shears—please, not the ones you used to cut open a bag of chips—cut straight down the center of the shell, stopping at the tail fan.
Now, use your thumbs to pry the shell open like you’re cracking a giant, angry nut. The meat will be clinging to the shell. Gently loosen it, but leave the very end of the tail fin attached. This keeps the meat from shrinking into a rubbery hockey puck. Pull the meat up and rest it on top of the shell, like a lounging celebrity on a yacht.
