Removing the Tail Meat from its Shell

Cooked lobster can be served in numerous ways. The tail meat, one of the most succulent parts, is generally removed in one piece and sliced into neat pieces known as medallions.

1. Remove body support. With the lobster belly-side up, cut through the shell along each side of the tail.

   

2. Pull the shell back, exposing the meat of the lobster tail.

   

3. Pull tail meat from shell, keeping it whole. Make a shallow cut along the inner curve. Remove dark vein.

   

4. Cut away the white flesh from the top of the tail meat, then cut the remaining flesh into even slices. Present them overlapping along the back of the lobster - when glazed with aspic this presentation is called en bellevue.