Lobster Tails Cooking
Recipes and Tips for using fresh and frozen Lobster tails
Prepare Lobster Tails in The Best Possible Way
Lobster dishes are very popular and widely considered as one of the best seafood dishes. It is easy to obtain and even easy to prepare. The lobster tails serve a perfect dinner that will definitely put an impression to your guests. The dishes made of lobster naturally win over other dishes as it carries less fat, calories and cholesterol. A lobster tail dinner is meant for a special occasion. There are several ways to cook a lobster. All you need to do is prepare the dish keeping some useful information in mind.
Frozen Lobster
If you want to buy frozen lobster then you must consider it buying from the fish market which has the reputation of selling good fish products. Do not forget to defrost it. You can either put them in a bowl of cold water or put them in microwave, but don’t start cooking them instantly. Once it is completely defrosted, they will be ready to use.
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Warm or Cold water Tails
Various types of lobster taste differently. According to the seafood expert and famous chefs, the warm water lobsters are very poor quality and tastes bad whereas cold water lobster tails are amazing quality and tastes very nice. This is the reason behind the high price of cold water tails. The cold lobster tails produce superb tasting and rich quality meat. It is cleaner and sweet in texture.
Different cooking techniques of Lobster tails
There are mainly three ways of preparing lobster tails. It can be boiled, steamed and grilled.
Boiled lobster tails
- Take out a saucepan. Fill it with a bowl of water and 1 tablespoon of salt.
- Take the pan to boil and drop the fresh lobster tails.
- Boil the lobster for about 4 to 5 minutes depending on the weight of the lobsters.
- Drain the tails and serve it hot with lemon juice or butter.
Steamed lobster tails
- Take a cup of water into the exact bottom of a vertical pan and pour salt. Then bring it to boil.
- Put a wooden stick in the lobster to prevent them curling up on steam. Take it on a steaming tray and place it in the pan. Cover the pan with a strong lid.
- Try to steam the dish for 7-8 minutes. Soak the lobster and serve it hot.
Grilled lobster tails
- Put a stick inside the lobster tails to prevent the lobster from curling on heat.
- Take out a large sauce pan and add salt in it. Start boiling it.
- Start dropping the tails and cook it for 6 minutes.
- Soak the tails then place them on its back. Take out a knife then split the soft shell of the lobster tails. Cut the tails in equal length keeping the strong shell intact.
- Drop lemon juice over the meat of the tails and brush it with pepper and paprika.
- Remove the dish from the grill. Now serve with lemon juice.
Author’s Bio
The seafood specialist in this article has taken us with the different methods of cooking lobster tails. The preparation of the lobster tail is easier with these methods and the lobster tail is served with wine or light drinks. To know more about seafood, please visit getmainelobster.com
How To Cook Lobster Tail: A Beginner’s Primer
Dining on lobster is as ritualistic as eating can get. Generations have learned to crack, puncture, rip, dig and suck out every piece of flesh from the smallest knuckle to the honeycomb chambers of the innards, always leaving the best for last---the tail. But for ordinary folks, why not just cook and eat the tail?
The gold standard of lobster tails is the one that belongs to the Homarus americanus, the North Atlantic lobster also known widely by lobster aficionados as the Maine lobster, or in Gloucester as the Massachusetts lobster, in Providence as the Rhode Island lobster or in the Atlantic provinces of Canada, you guessed it, as the Canadian lobster. The bountiful seafood of the cold water of the North Atlantic ensures that the meat of the Maine lobster is succulent and sweet. After all, Maine lobsters feast on many of the same sea creatures for which we humans pay dearly at top of the line, fine dining establishments. Crabs, scallops, clams, fin fish, shrimp, mussels, seaweed and sea urchins as well as the ever present plankton are all part of their diet, the resulting buttery flavored sweetness of cooked lobster substantial proof of the phrase you are what you eat.
If this is your first time dining on lobster tail, I recommend you cook the whole live lobster, skip the ritual and go for the tail. You will be rewarded with the freshest, sweetest, most tender lobster meat possible. So, if you want to know how to cook lobster tail, and find out what all the fuss is about, pick out your North Atlantic lobster from a tank in a store, order it online from a lobster pound or take a trip Downeast and wait at the dock, but whichever you do, forgo the ritual, go for the tail.
Simply Boiled Lobster
This recipe is the primer for how to cook lobster tail. It uses two 1-1/4 pound live lobsters. Cooking time depends on size of the lobsters so if you go for a larger or smaller one, you will need to adjust the cooking time. Even though you are only going to eat the tail, cook the whole lobster. Like any fish or meat, cutting it (or in this case, dismembering it) after cooking, always provides a more tender piece of flesh. Since you are only going to eat the cooked tail, break up the rest of the cooked lobster into pieces, leaving the shell on, bag it and freeze it. Lobster bodies are great for stocks, soups, and sauces.
Yield : 2 servings Preparation Time : 5 minutes Cooking Time: 10 minutes
Ingredients
2-1 ¼ pound lobsters alive and kicking
Large pot of boiling water
Unsalted butter
Seaweed (if possible get seawater and seaweed to add to the boiling water)
No salt, spices or herbs are used. If the lobster is alive and fresh, the saltiness of the shell is all you need.
Directions
Bring the water to a rolling boil. Place the live lobsters in the water leaving enough room for the water to maintain a rolling boil. In other words, don’t pack them in. Do not remove the rubber bands from the claws. It isn’t called the crushing claw for nothing! Boil for 10 minutes, remove and let the lobsters rest for 5 minutes. The red color is the result of a chemical change that takes place in the hot water. It is not indicative of doneness.
To remove the tail, pick up the body and hold it in one hand. With the other hand grab onto the tail where it meets the body and tear it with a downward twist. The tail should easily dislodge from the body. Do this over a bowl as the body cavity will be filled with water. Turn the tail on its back and lay it flat. With a sharp knife, cut through the underside of the shell, but not through the meat. Widen the opening enough to pull the meat out in one solid piece.
Recommended service: Have unsalted butter melted and ready for dipping! Serve with corn on the cob and a creamy cole slaw for a traditional Downeast meal.
West coast Spiny lobster:
East coast Lobster:
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