When the lobsters are cool enough to handle, cut in half lengthwise with
a heavy sharp knife and carefully extract the tail meat.
Not exact matches
Using a
sharp heavy knife or kitchen scissors, cut each poussin along the back to flatten out the bird.
Place the legs on a large
heavy rimmed baking tray and roast for about 40 minutes, or until they are golden brown and barely pink at the bone when pierced with the tip of a small
sharp knife and much of their fat has been rendered.
Slice the logs: With a
heavy,
sharp knife, slice the log into 1/2 inch pieces, and lay each piece on its side like a pinwheel spaced apart on a cookie sheet.
Place the legs on a large
heavy rimmed baking sheet and roast for about 40 minutes, or until they are golden brown and barely pink at the bone when pierced with the tip of a small
sharp knife and much of their fat has been rendered.
You need a
sharp,
heavy knife and just slice it open.