Monday, October 19, 2009
Lobster, once the food of poor farmers, is now considered a special treat for many. Although some people prefer the meaty claws, many think the lobster tails are the best tasting part of this delicious creature. A great meal of lobster tails might seem like a gourmet feast to your guests, but they are actually quite easy to prepare. Add a little sprig of garnish and a fancy side dish and you’re sure to impress even your mother-in-law.
1. Prepare your lobster tails for cooking. If the tails are frozen, you need to thaw them out (you can cook them frozen but they will not be as tender). Put them in the fridge for 10 hours or so or thaw them in the microwave on defrost – be very careful if you choose this method as you don’t want them to start cooking in the microwave.
2. Remove the meat from the shell by cutting open the back of the shell – split it down the middle and open it up to reveal the meat. Lift the meat out – you can leave the fan part of the tail on for show or not. Remove the vein.
Boiling Lobster Tails
1. Boil a pot of water large enough for all the tails to float in, adding 1 tsp salt for each quart of water.
2. Drop the tails in the boiling water and cook for about 1 minute per oz thawed (so 10 0z of tails needs to cook for 10 minutes). If you are cooking a lot of tails, add a minute or two on to the total time.
Cooking Lobster Tails in the Oven
1. Set the oven to 400 degrees F.
2. Brush the tails with butter and bake for 8 to 10 minutes
Cooking Lobster Tails On The Grill
1. Oil the grill to keep the lobsters from sticking.
2. Put the grill on medium heat.
3. Brush the lobster tails with butter and place on the grill.
4. Make sure that the tails do not burn – if there are any flames on the grill, move the lobster away from them.
5. Grill on each side for 4-5 minutes.
Take care not to overcook your lobster or it will be rubbery and tasteless. Lobster is cooked when it is no longer transparent. Use a large stockpot for boiling lobster tails; use enough water so it stays boiling when you put the tails in. To eat your lobster tail, start by breaking off the small flippers at the base. Pry these open; they contain a little meat you can nibble while the rest of the tail cools. Once it is no longer scalding hot, push the tail meat out of the shell with your finger; push from the small end, where you removed the flippers.