How to cook lobster tails?

the weight of my tails are .086 and .082 and frozen,what is the best way(I would rather not boil them) cook time,cut them open and pull out meat?etc. THANKS!How to cook lobster tails?
I went to the link. The link is for whole lobster, isn't it?





You have lobster tails.





Here's the best way to prepare and cook them:


You can thaw them in running or standing cold water


OR thaw them overnight in the refrigerator. Either way is acceptable.





PLEASE don't take them out of the freezer and leave them in the sink to thaw.





After the tails are thawed, put them on a cutting board. If you're right-handed, put the thin, fanned tail part away from you to the left.





If you're left-handed, put the thin, fanned tail part away from you to the right.





With the biggest kitchen knife you have, GENTLY put the blade on the thickest part.





Make a fist and with the part of the palm with the pinky finger, hit the back of the


knife until the blade goes through the shell. You DO NOT want to completely split the lobster tail in 1/'2.





IF the knife penetrates the shell and you do not see the white meat of the tail, GENTLY cut 1/2 way through the tail.





With the palest part of the tail's shell down in the palm of your left hand, put the tail in the left hand and with the right hand, lift the meat from the bottom of the thickest part of the tail to the thinnest part of the tail.





It MIGHT take a little work or coaxing, but you should be able to free the tail from the shell in one piece. DO NOT entirely separate the meat from the shell. IF you do, its no harm, no foul. This is easily corrected.





Close the shell under the attached tail meat.





IF the entire tail becomes separated from the tail, close the tail's shell AND put the tail meat perpendicular over the closed tail - similar to a + sign.





Put the tails on an aluminum pan or a cookie sheet and brush the lobster tails with melted butter.





Sprinkle a little paprika on top of the melted butter.





In a pre-heated 450 degree F. oven, put in the tails for about 10 minutes.





The tails are done when the meat is a brilliant white. If the tails are a ';dead-looking'; white or gray, they need some more cooking time.





Serve with melted [';drawn';] buttre butter and lemon wedge.





You can make any kind of veggies to accompany the lobster tails.





Thanks for asking your Q! I enjoyed answering it!





VTY,


Ron Berue


Yes, that is my real last name!How to cook lobster tails?
BAKED LOBSTER TAILS





3 med. lobster tails


2 tsp. parsley


Salt to taste


Pepper to taste, optional


3 tbsp. olive oil


Juice of 1 med. lemon


1 c. water





Split lobster tails in half lengthwise. Remove sharp edges. Sprinkle each with parsley and salt and pepper (if desired). Pour olive oil and lemon juice on each tail.


Pour water on bottom of a shallow 7 x 11 inch baking pan. Place lobster tails in pan. Bake in a preheated oven at 375 degrees for 25 minutes or until tender.





DEVILED LOBSTER TAILS





1 tbsp. salt


1 tsp. cayenne pepper


10 whole cloves


1/2 of a lemon


1 sm. onion, halved


1 tsp. peppercorns


4 (8 oz.) lobster tails (fresh or frozen)


1/2 c. chopped celery


1/2 c. chopped onion


1/2 c. chopped green bell pepper


1/4 c. chopped parsley


4 tbsp. butter


2 hard boiled eggs, finely minced


1 raw egg


6 drops Tabasco sauce


2 c. bread crumbs


Salt and pepper to taste


Milk





Preheat oven to 350 degrees. Add first 6 ingredients to a large pot of boiling water. Add the lobster tails to the water. Keep at a full rolling boil for 20 minutes. Remove the lobster tails, split in half lengthwise, and remove the meat. Save 6 half shells. Saute the celery, onion, green bell pepper, and parsley in butter until the onion is transparent. Break lobster meat into chunks in a large bowl. Gently stir in the sauteed vegetables, hard boiled eggs, raw egg, Tabasco, 1 cup bread crumbs, salt and pepper to taste, and just enough milk to hold it together. Pile the mixture high in each of the 6 reserved shells and top with the rest of the bread crumbs. Bake until brown, about 20 minutes. Serve at once with a serving of melted butter for each portion. Dip each bite in butter when eating.





DEVILED ROCK LOBSTER TAILS





6 (5 oz.) rock lobster tails


1 1/2 c. soft bread crumbs


1 c. milk (or half %26amp; half)


1 egg, well beaten


1 tsp. dry mustard


1/2 tsp. salt


Dash of cayenne pepper


Few drops Tabasco sauce


1/2 c. coarse soda cracker crumbs


1/4 c. melted butter





Drop lobster tails into boiling, salted water (1 teaspoon salt per quart of water).


When water reboils, cook lobster tails for 2 minutes.


Drain immediately and drench with cold water.


Cut away underside membrane, remove meat, and reserve shell.


Dice lobster meat and mix with bread crumbs, milk, egg, dry mustard, salt, cayenne pepper, and Tabasco. spoon mixture into reserved shells.


Place filled shells in a shallow baking pan. Mix cracker crumbs and butter.


Sprinkle over top of filled shells.


Bake in a moderate oven (375 degrees) for 30 minutes or until crumbs are richly browned.





I HOPE U WILL LOVE THESE..HAPPY NEW YEAR
Baked Lobster Tails





4 (6-ounce) frozen lobster tails


Melted butter


Lemon slices





Defrost lobster tails overnight in the refrigerator. When defrosted, cut the upper shell down the center of the back with scissors, leaving tail fan intact. Do not remove the under shell. I run my little finger between the meat and the shell to loosen from each other. Lift uncooked tail through the slit to rest on the top of the shell (this is called a piggyback lobster tail.)





NOTE: At this stage, the lobster tails maybe refrigerated until ready to bake. Cover with plastic wrap to prevent drying out.





Preheat oven to 350 degrees F. Place lobster tails on a baking sheet, brush each with butter, and bake approximately 15 minutes. Remove from oven. Serve immediately with melted butter and lemon slices.





Makes 4 servings.


OR TRY....


.Indian Lobster





1 cooked crayfish (lobster)


3 tablespoons butter


1 clove garlic, crushed


1 brown onion, chopped finely


1 stalk celery, strings removed and chopped finely


2 teaspoons curry powder


salt


2 teaspoons sugar


1 cups milk mixed with 2 1/2 cups fish stock or water


2 teaspoons cornflour mixed to a paste with a little water


breadcrumbs





Cut the crayfish in half, remove flesh and slice. Place shells in


the oven to heat. In a saucepan, mix 1 tablespoon butter, garlic,


onion, celery, curry powder and salt to taste. Stir until onion is


tender. Add sugar, milk and stock, and cornflour paste, and heat,


stirring, until mixture boils and thickens slightly. Add crayfish


slices and heat through. Pile the mixture into heated shells, dot


with remaining butter, sprinkle with breadcrumbs and brown under


the griller.





Serve with fluffy rice, lemon slices and chutney if liked.





Serves 2
the link below will help you and give you many ideas ,,the best thing to eat with them is warm butter have fun!
I'm a minimalist when it comes to my lobster. For lobster tails, defrost and then slice through the tail length-wise (heavy knife required) and remove each piece from shell. If fresh, don't forget to remove vein. Then just steam until they are no longer translucent. Never boil. If overcooked, it will be tough and rubbery. Serve with fresh cut lemon and hot drawn butter for dipping.