Fresh Lobster Tails
Fresh lobster tails are a luxurious treat that you can enjoy in the comfort of your home. They are a great option for an anniversary, birthday or any special occasion.
To cook them, simply drop the lobster tails into a pot of boiling water for about 6 minutes. Brush with melted butter and sprinkle with salt and paprika for a delicious lobster dish.
There are many different ways to cook lobster tails – boiling, steaming, roasting, broiling, and baking. Lobster meat can be seasoned before or after cooking depending on the desired result.
When boiling lobster tails, bring a pot of heavily salted water to a boil and add the tails. Cook until the meat is translucent, pinkish-white and the shells are bright red, approximately seven minutes per ounce.
For a more elegant presentation, cut the top shell down the middle with kitchen shears to create butterflied lobster tails. Be sure to remove the dark vein running down the center of each tail – this is the digestive tract and is not edible.
Before boiling or steaming lobster tails it is a good idea to rinse them to remove any residual iodine. Also, it is important to defrost frozen lobster tails completely before cooking. To do this, place them in a freezer-grade zip lock bag and slowly lower them into a large pot of cold water leaving only a portion of the zipper open (known as the displacement method). This will help to remove the maximum amount of air from the package while still allowing the lobster to thaw.
Lobster tails are quick and easy to prepare, whether you boil them, steam them or grill them. They are also quite impressive to serve to guests.
For boiling or steaming, cook time will vary depending on the size of the lobster tails and the cooking method used. A general rule of thumb is to cook them for about a minute per ounce. Overcooking them can make the meat tough and dry.
To speed up the process of thawing frozen lobster tails, you can place them in the refrigerator overnight on a pad of paper towels. The paper towels will absorb any meltwater liquid that may leak out during the thawing process.
Before you start to cook your lobster tails, it is a good idea to remove the digestive tract if you haven’t done so already. This will give you a cleaner and more pristine-looking lobster. It’s also a good time to rinse the lobster under running water.
Lobster is a rich source of protein, iron, zinc, magnesium, and calcium. It is also low in fat and contains only 1 gram of net carbohydrates. It is a great choice for those following a keto or low-carb diet.
Whether you are grilling or baking lobster tails, it is important to use only high-quality seafood. Avoid any that are slimy, smell off or appear discolored. It is best to cook butterflied lobster tails with the flesh side up and to add a splash of water or wine to the cooking dish for moist lobster meat.
When brushing a lobster tail with melted butter, consider sprinkling with paprika for a pop of color and extra flavor. If you prefer, you can season the butter sauce with lemon juice, garlic, and salt. A garnish of parsley or lemon wedges is a nice touch. Serve with a side of fresh vegetables or salad.
Whether you broil or bake lobster tails, they are quick and easy to prepare and look impressive enough for a social gathering. To make them extra special, serve them with lemon garlic butter for dipping.
The best way to thaw lobster is in the refrigerator overnight. Simply place the lobster tails on a plate topped with paper towels (or use the original packaging they came in). The paper absorbs any liquid that comes out while thawing and helps speed up cleanup.
Before cooking, remove the little fins on the sides and end of each tail. This is important so that they don’t overcook and become rubbery.
Prep is simple, simply preheat your oven to high and line a rimmed baking sheet with parchment paper. In a small saucepan, melt your butter, then stir in the chopped garlic and sweet paprika. Brush the butter sauce on top of each butterfly lobster tail and bake 4-5 inches from the heat for less than a minute per ounce.