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"To serve, separate lobster meat from the shell by spreading shell open with hands without completely splitting it in half. Run fingers or a dull butter knife between the meat and shell to separate it. Lift lobster out of shell. Make a slice down the back to butterfly the tail meat and remove the dark vein. Top with 3 asparagus spears (two for smaller tails) and drizzle with lemon butter sauce. Serve with potatoes—baked or mashed, and/or a salad.  "
<https://www.yummly.com/recipes/red-lobster-seafood-stuffing>