Lobster is a rare treat perfect for that Very Special Occasion. Here are some delicious recipes & cooking tips whether you plan to boil them, broil them, grill, poach in butter or prepare them on the grill.
Thawing Lobster Tails
To obtain the very best flavor and texture, it is important that your lobster tails reach room temperature before the cooking process begins.
Plan ahead by placing your frozen lobster tails in a covered bowl, leaving them in the refrigerator overnight.
Once thawed take them out of the refrigerator an hour before cooking. This will allow your lobster tails to reach room temperature, perfect for cooking.
Fast Thaw Method
Thaw frozen lobster tails by placing them directly into cold water for 30 minutes. For giant lobster tails (those bigger than 12 oz. each), change your water after the first 30 minutes and thaw for an additional 30 minutes. You'll know that your tails are thawed when they feel flexible.
Now you are ready to start cooking.
Boiling Lobster Tails
In a pot large enough to hold all of your tails, fill 3/4 full of water, then bring water to boil, add 3 tablespoons of salt and any other seasoning you prefer.
(for extra flavor add 1 cup of white wine, chopped celery, onion, carrot and herbs. You may also add pepper, parsley, bay leaf, garlic salt, thyme and sliced lemon quarters. Simmer for 30 minutes.)
Once the water has reached a rolling boil, add your tails in one at a time.
When all of the tails are inside the pot, let the water boil again, then reduce heat and simmer for 4 minutes.
Remove all tails from the pot, but keep the water on the stove at a slow boil.
After removing the tails from the pot, give them a few minutes to cool down, and then test one tail by using a knife to cut through the soft underside of the shell and into the thickest part of the tail meat.
If it appears completely white with no signs of translucent, grayish coloring, then your boiled lobster tails are ready to serve.
Meat should be white throughout, be careful not to boil - checking every minute or so - until it is ready.
Broiling Lobster Tails
A traditional favorite, just follow the directions here & you'll be able to perfectly broil your tasty tails to perfection.
Be sure your lobster tails are completely thawed.
Next, cut lengthwise through the top of the lobster shell with sharp sturdy shears. As you cut through the shell, you'll also cut through the meat. This butterflies the lobster tail meat and helps it cook properly.
Remove the digestive tract (the cream- or dark-colored line that runs along the length of the tail) once you've cut through the shell.
Next, pry open the shell with your hands. Starting at the base of the tail (the wide end), begin carefully loosening the meat from the bottom of the shell, but be sure that you keep the meat attached at the tail end of the shell.
Next, lift the meat through the opening and place it on top of the shell. Be sure that the meat is still attached at the tail.
Next brush your lobster tail with butter and broil at least 5 inches away from your broiler for 4 minutes.
After 4 minutes baste lobster tail again.
then broil for an additional 3 minutes, or until the lobster tail meat turns white and soft. Be careful not to overcook the meat and test it before serving to ensure it's cooked.
Baked Lobster Tails
Baking lobster tails at home is a quick and simple process that any cook can perform.
Be sure Tails are completely thawed.
Next
Heat the oven to 425 degrees.
Cut the top of the shell lengthwise, starting from the base and going toward the end of the tail.
Gently crack the bottom of the shell using your hands.
Reach inside the newly opened shell and gently remove the meat from the shell, but don't detach the meat from the base of the tail.
After pulling the meat out, lay it on top of the shell.
Remove the darkly colored vein from the meat and throw it away.
Place the tails on a baking pan with enough water to shallowly fill the bottom of the pan. This water will help steam your tails quickly and thoroughly!
Baste the tail with melted butter, lemon juice and minced garlic and top it with seasoning of your choice.
Bake your tails for exactly 1 to 1 ½ minutes per ounce. Lobster tails are done when the meat is white and firm with no translucency.
Grilling Lobster Tails
The perfect way to cook your lobster tails on a hot summer day, head outside and fire up the grill for a smoky treat. While you are waiting for your tails to reach room temperature, take a few minutes to
prepare your basting sauce, made from minced garlic, lemon juice, butter and spices of your choice.
Heat up the grill - basting your lobsters while you wait for it to get hot - then toss them on shell side up over medium-high heat. Give the meaty side about five minutes to sear, then flip the tails over and allow the shell side to cook.
Keep an eye on the color of your meat as the tails continue to cook, leaving them on the grill until they are white in color and firm to the touch.
Prepare Basting Sauce
This is a simple and delicious basting sauce. Melt 2 cubes salted butter
& add 1 tablespoon of minced garlic.
Add 2 tablespoons of fresh squeezed lemon juice and stir. Warm all together, stir and you are ready.
Cut the Lobster Tails in Half
Lay the tails bottom side up on a cutting board. Using a large knife, cut the tails in half length-wise. Use kitchen scissors to get all the way through the shell if you need to.
Using a brush, thoroughly baste the flesh side of the tails with the butter mixture.
Prep the Grill
Clean your grill and then pre-heated grill for 15 minutes before grilling your lobster tails to minimize sticking. For gas grills, turn the grill to medium-high heat. For charcoal, distribute the coals so there is an even heat.
Grilling the Lobster Tails
Once the grill is hot baste the lobster tails one last time, sprinkle with garlic salt and place them flesh side down on the hot grill. Be careful of flare-ups from the dripping butter. Cook flesh side down for 4 to 5 minutes until grill marks show. Flip the lobster tails to shell side down. Baste with the butter mixture several times during the next 3 to 6 minutes until the lobster meat is firm and opaque.
Butter & Champagne
Poached Lobster Tails
This is the ultimate way to enjoy lobster. Take thawed tails, place the thickest part of the shell facing up, take your kitchen shears and cut the shell lengthwise down the middle, starting at the base of the tail and working towards the fin.
After the shell has been cut, work to loosen the lobster meat inside and carefully remove it from the shell. Also remove any gelatin from the meat and rinse with cold water.
In a saucepan, bring 3-4 tbs. of water to a simmer over medium heat.
Add 2 tablespoons of white wine or champagne.
Whisk in 1 tbs. butter, when butter melts add another piece. Continuing adding butter pieces-2 cups (four sticks total.)
Add raw lobster tails. Cook for 6-8 minutes, be sure tails are submerged and turn tails in butter every minute
until they are firm to the touch and white in color.
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