Before we get all fiery, let’s talk prep. You’ve got a frozen tail, right? Thaw it first—please don’t try to broil a lobster ice cube. Overnight in the fridge is best, but if you’re impatient (like me), run it under cold water for 15 minutes.
Pat it dry with a paper towel. Wet tails steam; dry tails get that gorgeous, golden-brown crust. We want golden-brown, not sad-and-soggy.
Now, flip the tail over so the soft, underside legs are facing you. This is where the magic (and the shears) come in. You’re about to give this lobster a little back surgery.
How to Butterflied a Tail (Without Losing a Finger)
Using your sharp kitchen shears, cut straight down the center of the top of the shell, from the wide end right down to the tail fins. Stop about half an inch from the very tip—don’t cut all the way through.
Gently pry the shell halves apart. The meat will pop up like a little, delicious pillow. Do not pull the meat off the bottom shell; just let it rest on top.
Here’s a pro move: slide your fingers under the meat and lift it up, then tuck the tail fin under the meaty section. This makes it look like a glorious, butter-ready runway. It’s also a great party trick—I promise your dinner guests will be impressed.
