Very pretty. I tried to do tails for DD and I didn’t do it right because there were to many shell shards.
Can you share your technique pleas.
I'll try to explain it, but it would be better if I had thought to take pictures. I can only do it on a 'good hand day'. Steps 3 and 4 are difficult if my fingers are stiff and troublesome.
1. With very sharp boning shears, cut through the top of the shell all the way to the base - but not through the fins at the end..
2. Lay the tail on its side and push down hard to crack the back spines.
3. With a dull dinner or butter knife, gently loosen the meat from the shell at the opening. I slip the knife between the shell and the meat at each segment of the shell, as far as I can without damaging the meat.
4. Use your fingers to pull the rest of the meat away from the sides and bottom of the shell, and pull it up through the slit that you cut in step 1. Do not pull it all the way out - leave the bit attached at the base of the shell.
5. If there is a visible black vein, remove it.
6. Pull the meat back over the tail out of the way. Push the shell back together like it should be, then lay the attached meat over the top of the shell. Push the sides of the meat back together at the split so it looks intact. (It will pop open during cooking). Tuck in any loose or ragged strands.
Lay it on your pan and spread out the tail fins (for both stability and presentation).
7. Spread with melted butter and stick it under the broiler.
