How To Prepare Lobster Tails (with Pictures) - WikiHow

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1 Place your lobster tail shell side down on a plate. This will leave the tail meat exposed at the top and will be easier to eat.
2 Butterfly your lobster tail. Many restaurants often completely cut the lobster tail in half and place the halves side by side. Restaurants often choose this presentation to make it seem like you are getting more lobster. It is called "butterflying" because the two halves roughly resemble the symmetry of a butterfly.
3 Have a fork and knife ready. You may need these tools to cut up the meat or to break open the lobster tail's outer shell. Some people like to eat lobster tail with their hands. In this case, obviously, no fork or knife is needed.
4 Serve with clarified butter. Melt several sticks of butter into a saucepan. The clearer liquid that rises to the top is the clarified butter. Slowly drain off the clarified butter into a small bowl that your guests can use to dip lobster pieces in.[3] X Research source
- You can also buy pre-clarified butter at the store, which will last roughly a month in your refrigerator.
5 Pair with a nice white wine. Lobster is a light meat, so you should choose a wine that does not have a powerful flavor. The robust flavor and tannins in red wine won’t pair well with the iodine and saltiness of the lobster. [4]
6 As an alternative, serve your lobster tails with a side of steak. Many consider surf-and-turf (lobster-and-steak) to be a perfect pairing.