Cut the Top Shell: Use kitchen shears to cut along the top of the shell from the wide end to the base of the tail, stopping just before the tail fin. Don’t cut through the meat.
Spread the Shell: Gently spread the shell apart, but leave it attached.
Lift the Meat: Carefully pull the lobster meat upward, keeping it attached at the tail. Place the meat on top of the shell.
Position the Meat: Arrange the meat neatly so it sits on the shell, giving it that "butterfly" appearance.
