How to Cook Lobster Tails
When David and I want to treat ourselves, we buy lobster 🦞. It’s a “two for one” flavor… a hybrid between shrimp and crab. It’s not as chewy as shrimp nor flaky as crab. With its unique taste, the firm, tender meat is divinely sweet… it’s a feast in your mouth!
This crustacean is luxurious! There are so many ways to enjoy this stunning ocean gem by making Bisque, Lobster Dip, Lobster Thermidor, Country Boil, Lobster Risotto, Lobster Rolls, Lobster Mac and Cheese, Lobster Newberg, Lobster Ravioli, or Lobster Stew.
Often, retailers sell the tails on their own which is the sweetest part of the lobster. How to Cook Lobster Tails is pretty easy. They can be boiled, grilled on the barbecue, broiled, or steamed and can be served as is with regular or seasoned butter 🧈, and butterflied for a fancier presentation.
When you cook a whole lobster, it’s about 7 minutes per pound and less when it’s just the tails. The rule of thumb is roughly 1 minute per ounce or when the internal temperature reaches 135ºF. It pairs perfectly with a nice filet mignon 🥩.
Here are a few ways on How to Cook Lobster Tails…
– Boiling is my most preferred method. In a large pot filled with water and generously seasoned with sea salt (it has to taste like the ocean), bring to a boil. Carefully drop in the tails, one at a time, making sure they’re covered with 2 inches of water. Set your timer according to the weight. When they’re done, plunge the tails in an ice water bath to stop them from cooking further; leave them for a few minutes.
– Steaming is quite simple. Add 1 to 2-inches of water at the bottom of a large pot, place a steamer basket making sure it’s above the water level, cover and bring to a boil. Once the water is boiling, quickly place the lobster tails on the basket and cover. Steam them according to their weight.
– Broiling is pretty straightforward. Set the oven to the highest heat and place the rack ¾ up so the tails are about 5 inches away from the broiler. Follow the “1 minute per ounce” rule for cooking time.
– Barbecuing will bring that smoky flavor that the other methods wont’. Preheat the grill for medium-high heat which is around 400ºF to 425ºF. Place the tails “flesh side down” and grill over indirect heat to help reduce the risk of overcooking or drying them out. Once the internal temperature reaches 135ºF, remove them… the temperature will continue rising by a few degrees.
– Poaching is another easy way to prepare the tails. Using butter, broth, white wine or a mix of them, the meat is simmered gently on medium-low.
Butterfly or not? We eat with our eyes 👀 first therefore color and a beautiful presentation is the first step of the meal. The “butterfly” technique is uncomplicated and makes it an elegant way to enjoy the lobster tails. Depending on the recipe or the occasion, this might be the way to go and I will show you how soon.
There’s another way that gives a neat presentation. By inserting wooden skewers through the tails, this prevents them from curling up when cooking. Unless using small metal skewers, when barbecuing or broiling, make sure to soak your bamboo skewers for a good 30 minutes and up to 3 hours 🕒 in water prior to cooking. Yes, the tips will be burned slightly but not disintegrated in ashes.
Next time you want to spoil yourself, you’ll know How to Cook Lobster Tails. There are many different ways to prepare them therefore use what is most suitable for your recipe.
Bon Appétit!🍽
Check out these other great kitchen tips and tricks… 😀
– Poaching Prawns/Shrimp – How To
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– Asparagus • How to Blanch
– Pears • How to Core
– Secret to Better Freezer Meat Storage
– How to Shuck Oysters
and for more handy kitchen tips and tricks 💡, click on this link… Recipe Category • Tips & Tricks
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