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bmore_tasty OP t1_ja44g3u wrote

Great point! I always devein shrimp before cooking, not sure why I didn't think to devein the lobster tails. They had a bit of grittiness which I was questioning at the time... shoulda deveined for sure!!


opportunptr t1_ja4nk5l wrote

I like doing the thing where you open the back of the lobster and move the meat outside while resting on the shell. Makes it easy to devein and dress!