How do I cook a lobster tail?

I'm pregnant and have been craving lobster dipped in drawn butter like mad...to try to curb my ';lobster spending habit'; I bought a lobster tail at the store today. It's almost 1/2 a lb in weight.


whats the best way to cook it? - I've never cooked one before.


thanks so much!How do I cook a lobster tail?
For Frozen Lobster Tails.





Let the frozen lobster tails thaw





out in the refrigerator 24 hours





before cooking. Cooking unthawed





tails will result in the meat being tough.





A faster thaw can be achieved by placing





them in a plastic bag and immersing them





in water while in the refrigerator for a few hours.











Easy Way To Cook Lobster Tails;





The best cooking way is to steam cook them.





Steaming them will curl the tails so before steaming,





run a wooden skewer through them to prevent that





from happening. Use 1 quart or 4-5 cups of water





and bring water to a full boil. Place up to 4 average





size tails in top steam colander and cover the pot.





Lobster will turn red and the flesh becomes white. Allow to steam 1 and 1/2 minutes per ounce . Once cooked, take the steam colander to the sink and run cold water over them which stop the cooking process and allow you to rinse-wash the tails.











Serve each person some melted butter in a small cup plus some lemon wedges.











* Optional; After you steam cook the lobster you can brush butter on them to barbecue grill or broil them keeping in mind they will dry out quickly and the flavor will be destroyed so only barbecue or broil them for a minute or so...Seafood requires shorter cooking times than beef, lamb or chicken, and because most species of seafood have a low fat and high water content they can easily be overcooked. Only buy cooked shellfish if you intend to eat them without further cooking other then gently warming them using low heat, otherwise buy the Seafood uncooked because double cooking only toughens the flesh.











If just broiling lobster without any boiling, allow 5 to 6 minutes per pound.











Another simple way to cook the lobster tail is to split the shell down the top, pull the meat most of the way out of the shell and let it lay it on top of the shell. Place it in a pan with a little water and cover the pan. Cook on a medium high heat until the meat turns white, then baste with butter and season with salt and pepper. Again, as with any food, avoid the temptation to overcook it. Long cooking toughens the lobster so cook only until the meat is thoroughly heated.











Frozen seafood can be superior in quality to fresh seafood products. Frozen spiny or rock lobster tails have clear white meat, no odor, and should be purchased hard-frozen and kept hard-frozen until ready to thaw, cook and eat.











Cooking a Live Whole Lobster and How to Crack it.





Live lobsters should be cooked live and placed in boiling water head down the same day they are purchased.











Fill a very large stockpot or lobster pot half way with water. Add a generous amount of salt. Bring water to rapid boil. Add lobsters one at a time, head first. Return water to a boil. Cover and boil for 12-14 minutes until lobsters are a bright red and the long antennae can be pulled loose with ease. Remove lobsters with tongs and place in a colander to drain.











Serve each person a cooked bright red whole lobster plus a bib, some melted butter, a wet napkin for cleaning hands and a nut cracker.











Put on the bib. The bib is because water can squirt at a least expected moment.











The head and intestines is not edible. Now twist off the claws, crack each claw and knuckle with a nut cracker. Remove the meat.











Separate the tail from the body and break off the tail flippers. Extract the meat from each flipper then insert a fork and push the tail meat out in one piece. Remove and discard the black vein that runs the entire length of the tail meat.











Separate the shell of the body from the





underside by pulling them apart.





The green substance is called the tomalley, the





green tomalley is excellent, it is the liver





of the lobster, do not hesitated to





eat it ( It is a delicacy used in sauces.)











Open the underside of the body by cracking it apart in the middle, with the small walking legs on either side. Extract the meat from the leg joints and the legs themselves by biting down on the leg and squeezing the meat out with your teeth.











Serving the lobster plain is the simplest, some prefer it with a dip made from a mixture of salt, pepper, vinegar or lemon juice with a little of Worcestershire and olive oil or just dipped in clarify melted butter.











The American Lobster is found on the east coast of North America, from Newfoundland to North Carolina.and is found in warm waters off Florida, in the West Indies, off southern California but the most abundant is the New Hampshire ';Maine'; lobster. In France this lobster is called homard.











CLARIFY BUTTER: Better Restaurants serve Clarified Butter as a dipping for Seafood's such as heated Lobster, Crab Meat, Shrimp, etc. Clarified Butter is less apt to give your stomach a greasy after effect as melted regular butter could.











To Clarify Butter; Melt 2 stick (陆 lb.) butter under a medium-low heat in a fry pan then let it sit for a couple of minutes, then slowly pour out the clear butter (it will come out first from the frying pan) into a cup or small bowl and STOP pouring when you see the leftover white milky fat at the bottom of the pan (discard that part.)How do I cook a lobster tail?
Steam a lobster for 13 minutes, for the first pound. Add 3 minutes for each additional pound thereafter. For example, a 2 pound lobster should steam for 16 minutes and a 1 1/4 pound lobster should steam for 14 minutes. or until lobsters are a bright red and the long antennae can be pulled loose with ease
Ok get a pot of water boiling to a rolling boil put some dill in there and drop the lobster tail in let it boil until it turns bright red and then take it out with tongs. Yummy I soooo love lobster Enjoy
I'd suggest splitting it in half from the underside, leaving both halves attached. Grill outside on the pit. Squeeze w/ lemon or lime juice and brush w/ melted butter, add a bit of kosher salt to it. Serve w/ rest of melted butter.
put in a pot with 1/2'; to 1'; of water. bring to a boil. put lobster in. steam it until the shell turns bright. be sure to have drawn butter on side so you can eat it right away while it is hot. wish i could be with you...happy eats!
My husband BBQ's the tails on the grill and let me tell ya.......they are sooooooo yummy!
If its frozen, defrost it in the fridge for about 2 days.





but YOU'RE expecting! CONGRATULATIONS!!!!!!!!!!!


Put it in a zip-lock bag and put it in cold water. DON'T use warm water or let water run over it. When you do that, you wash-away the flavor.





After its thawed, you can cook it in one of three ways:


1] THE EASIEST WAY: Boiling: plunge it into a pot of boiling water. Uw just enough water to cover.





How do you know how much that is? Put the lobster in the pot and cover with cold water PLUS a little more. Put the pot of water on the stove.





When the water comes to a boil, plunge the lobster tail in the water. When it comes back to a boil, its done.





2] BAKING: after thawing: cut the lobster tail from the thinnest end to the thickest. How? With a very sharp knife, put the tip into the thin end - the part closest to the actual tail. As you bring the blade to the top of the shell, tap the back of the knife blqade with a closed fist.


BE CAREFUL DOING THAT.





After the blade breaks through the outer shell, STOP. Gently open the outer shell and cut about 1/2 way through the tail's meat.





Holding the lobster tail in one hand, and using the forefinger and middle finger of the other, lift the tail meat away from the bottom of the tail's shell. You can pull the whole tail all the way out OR you can leave the thinnest part, attached to the inside of the shell. Close the shell so the meat stays on the outside, top of the shell - sort of like a double-decker bus.





If the entire tail comes away from the shell, close the shell and put the meat acrioss the shell - sort of like an ';X';.





With the meat side resting on top of the tail's shell, put the tail in a pan with some water. You don't have to cover the entire tail with water. Just enough to cover the bottom iof the pan by 1/4'; to 1/2'; deep.





Put some butter and paprika on the tail, Cook about 10 minutes in a 425 degree F. oven.





The tail is done when that ';dead-white'; or gray color is gone and a brilliant white color with the specks of paprika is seen.





BROILING: Proceed as I described with prepping the tail as if you were baking it..





Put the broiler on. Let it get good and hot!


Put the tail under the broiler and look for that brilliant white color!





Drawn butter is the same as melted butter. You can do the drawn butter in a double boiler.





Serve it with lemon and the drawn butter. When its done right, BELIEVE ME - one won't be enough!





Thanks for asking your Q! I enjoyed answering it!





VTY,


Ron Berue


Yes, that is my real last name!