If you’re new to cooking lobster tails, then the idea of butterflying may seem intimidating but I promise it’s easy! It helps pull the meat out and gives a great presentation. 1. Cut the Shell - Cut down the middle of the top shell from the wide end to the fin, but do not cut the fin. It’s best to use sharp kitchen shears to do this. 2. Loosen and Pull the Meat - Use your fingers to gently pull the shell halves apart and use your fingers to loosen the meat away. Pull the lobster meat up and out of the shell, but leave the meat attached to the fin. 3. Clean Up the Edges - Press the shell halves back together under the meat. You can press in any loose pieces of meat so that the edges are neat.