Your lobster tails might start off a fresh or frozen, being in New England, fresh lobster is easy to come by but frozen might be all you can get in some parts of country and in off season. If your lobster tails are frozen, you need to thaw them out (you can cook them frozen but they will not be as tender). Put them in fridge for 10 hours or so or thaw them in microwave on defrost – be very careful if you choose this method as you don’t want them to start cooking in microwave. After they are thawed, remove meat from shell by cutting open back of shell – split it down middle and open it up to reveal meat. Lift meat out – you can leave fan part of tail on for show or not. Remove vein.

Could bugs be next cuisine trend?

Just imagine it: 'Restaurant Arthropod's'.

Now serving: Locust Louis; Mealy Bug Meatloaf; Centipede Souffle; Moth Broth; Mosquito Fahito au jus.; Chigger Juice.

Insects for Dinner? <>

<>No-no, not squashed fly between pages of your plastic menu or little roach that scrambles out from under your plate in a restaurant, but one that gets delivered in your dinner on purpose.

Consider possibilities...

<> Arthropods, or organisms with jointed legs are clearly related to lobsters, crabs and other edible beings in ocean. It's been determined that lobsters are actually sea-going cockroaches and in addition, lobster exoskeletons also have same jointed legs and antennae as grasshoppers.

In comparison, grasshoppers should be more desirable than lobsters. Grasshoppers eat clean grass; lobsters eat sea garbage like dead fish and other remains on murky ocean floor.