Grilling Lobster Tails Step 2: Preparing Lobster Tails

These instructions assume you started with a live lobster and have just completed step 1.

• Turn the lobster around and cut the tail in the same fashion as killing the lobster.
• Along the center of the lobster are three kinds of viscera, the dark green are the stomach and intestine that should be scraped out and discarded, and the yellow-green and coral are the liver, or tomalley, and the roe, which are both delicious and can be left in.
• Remove the claws, and crack them with the back side (not the sharp side) of the knife. You can do this inside a plastic bag to minimize the mess.

Source: Laura Karwisch, Executive Chef of Red Fish Grill, New Orleans Restaurant

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