Prepare the lobster filling: Chop the cooked and
cooled lobster meat into 1 - inch chunks.
Not exact matches
Transfer
lobsters to a rimmed baking sheet and let
cool (we cooked our live
lobster first, and then did the tails in a second batch) 2) Crack
lobster shells, pick
meat from tail and claws, and cut into 1 / 2 - inch pieces.
Let
cool and remove the
lobster meat from the shell.
When the
lobster parts have fully
cooled, remove the
meat from the shells and cut into 1/2 - inch pieces, reserving both the
meat and the shells separately.
When the
lobsters are
cool enough to handle, cut in half lengthwise with a heavy sharp knife and carefully extract the tail
meat.
When
cool enough to handle, crack
lobsters over a large bowl to catch liquid; separate
meat from shells.