Get your kitchen scissors ready. This is where you and the lobster have a little dance. Flip the tail so the hard shell is facing up.
Cut straight down the middle of the shell—from the wide end all the way to the tail fins. Don’t cut into the meat; just the shell. You’re making a “back crack” for the meat to peek out.
Now, gently pry the shell open with your thumbs. It’ll feel like you’re unzipping a very crunchy jacket. Use a little butter knife to loosen the meat from the bottom shell, but keep it attached at the tail fin.
