Tableside lobster presentation

Tableside lobster presentation refers to the shelling performed at the gueridon of a whole cooked crustacean, whose tail is freed, shell split and claws cracked to extract the flesh intact. The server reassembles the piece on a warm plate, napped with jus or coral butter. The lobster is first shown to the guest in its cooking, often grilled or poached, this ritual highlighting the freshness of the product and the dexterity of the service.