• LOBSTER TA !L(S) SERVICE> ITEMS NEEDED- 7 l/8" round plate with doily- Serving spoon- Dinner Fork- Steak knife> PROCEDURE- Present lobster tail(s) to guest and offer French service (tail meat removal from shell)+ "Would you like me to se.rvice that lobster tail(s) for you, thus removing it (them) from the shell?"- If French service is declined, provide entrec service to standard service is accepted:- If French service is accepted:+ Place entree plate on service tray+ Using French service, move lobster tail from entree plate to side plate+ Gently lift tail meat using fork to separate meat from shell; cutting tail membrane by running steak knife underneath tail meat+ Separate tail meat from shell completely and immediately return shelled lobster tail to entree plate using service• Repeat as necessary for more than one lobster tail+ Present the completed entree to guest> SERVED WITH A BUTTER TOWER• WH OLE LOBST ER SERV ICE> REMOVE LOBSTER FROM THE TANK (CHECK WITH YOUR COACH TO ENSURE THIS JS TH E CORRECT PROCEDURE FOR YOUR RESTAURANT)- Place lobster on a service tray and cover with a clean napkin- Bring lobster to kitchen- Complete this before entering order into the computer> SERVED WITH A BUTTER TOWER• LOBSTER IN THE SHELL> LINE COOKS WILL CUT THE LOBSTER BODY IN HALF, CRACK THE CLAWS AND KNUCKLES AND PLACE ON A LARGE OVAL PLATE> SERVED WITH A BUTTER TOWER• SHELLED LOBSTER> SOME GUESTS ORDERING MAY WANT IT SHELLED- Enter "shelled" through a PLU, modifier or other cooking instructions> LINE COOKS WILL REMOVE THE TAIL, CLAW AND KNUCKLE MEAT IN THE KITCHEN AND REASSEMBLE INTO THE SHAPE OF A WHOLE LOBSTER WITHIN THE SHELL- Present lobster in shell to guest- Reassemble all meat from shell tableside onto a 10 1/2" oval plate using French service> SERVED WITH A BUTTER TOWER