Cut them in half long ways. I always do them this way, it looks good and makes them very easy to clean. Pull all the meat out of the tail and slice up, get all the meat out of the head and under the gills, clean out the shell and then place the meat back in the shell. Serve on a nice large platter dish on bed of lettuce and your choice of sauce in the middle. If you want rip off the legs and scatter them around too, but we usually just let the guest's do that. have a pair of nut crackers for those who use them as well
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