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Next, carefully remove the tough outer shell to expose the tender meat. Use a sharp knife to make a lengthwise cut along the back of the tail, being cautious not to cut through the bottom completely. Gently peel back the shell halves without tearing them, creating a protective barrier for the meat. If desired, you can remove some of the cartilage inside for a more tender bite. Once the shell is open, you can add seasonings directly to the meat or brush it with melted butter and herbs before closing the shell back up. This step not only adds flavor but also helps keep the meat moist during air frying.

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