• Defrost the lobster tails fully. Place them in the refrigerator overnight to defrost them.

Rinse and Soak

• Place the lobster tails in a bowl and run cold water over them continuously for about 10 minutes to remove the bulk of any iodine that may be in them. Then, soak them in cold water for 20 to 30 minutes.
• Discard the water and give them another good rinse. Then place them on paper towels to drain.

Trim the Fins

• Cut off all the attached fins on the sides and ends of the tail including the large one at the end of the tail, depending on what you’re doing with your lobster.

How to Butterfly a Lobster

• Hold the lobster tail in one hand or place it on a cutting board with the top of the hard shell facing up.
• Using a strong pair of kitchen shears cut through the top of the shell with the bottom blade right above the bottom shell. Don’t cut through the bottom of the tail shell, the wide end of the tail, or the tail fan. Just through the top shell and the meat.
• Using your kitchen shears, cut the back of the tail down the center of the shell, starting at the thickest part and working your way back to the tail fins section.
• Using your thumbs and fingers, gently pry and spread the halves of the tails apart, keeping the meat attached near the end of the tail. The lobster tail meat will be visible.
• If you’re butterflying the tail, once the tail shell is cut use a sharp knife to cut down about one-quarter of the way into the tail. This should expose the intestinal vein. Pull it out and discard it.
• Once you’ve cut through the meat and removed the vein, gently pull the meat up from the bottom of the shell without removing it entirely. The meat of the tail should remain attached to the fin portion of the tail. At this point, the meat should be slightly exposed. You’ve butterflied your lobster tail!

Fully Halving the Tail

• If you’re cutting the tail completely in half, cut the bottom of the shell in the same way that you cut the top.
• Then, using a sharp knife, cut the tail in half between the two sides of the shell.

Completely Removing the Shell

• If you opt to completely remove the shell, follow the instructions for cutting the tail in half, cutting down the length of both the top and bottom of the tail.
• Then, devein the tail. Finally, gently pull the cut portions of the shell away from the tail meat, being careful not to mangle the meat.
• When the shells have been removed, use a sharp knife to cut the meat away from the base of the tail.

All Methods Final Soak

• When you’ve finished cutting open your lobster tail, whether you’ve butterflied it, cut it completely in half, or removed it from the shell entirely, give it a final rinse, then place the tail or tail halves back onto a plate with a paper towel to drain. At this point, you’re ready to cook your lobster.