How to cook lobster tails?

under the broiler with brushed on butterHow to cook lobster tails?
You need a very large pot, the deeper the better. Fill with water and add a handful of salt. When the water reaches a rolling boil, drop the lobster in head first. Yes, it may make a noise, although after cooking 1000's of them, I never heard any. If it does make noise, it's only air escaping the shell like air from the neck of a balloon you're squeezing. Boil the lobster for approximately 15 minutes for a 1 - 2 1/2 lb size. The lobster will be red and very hot. Plunge into ice water for 3- 5 minutes to stop the cooking process.


You may also place lobster on a VERY hot grill, but it isn't pretty to watch.


Should you have the equipment to steam the lobster, timing is about the same as boiling.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.





Serves 3.





OR





FRIED LOBSTER TAIL





4 (6 oz.) lobster tails, thawed


1 egg


1 c. bread crumbs


Oil





SAUCE:





1/4 c. honey


1 tbsp. Dijon mustard





1. Remove lobster tails from their shells.


2. Heat oil in a frying pan, moderate temperature.





3. Dip tails in egg then bread crumbs and fry until golden brown. Drain on paper towel.





4. Mix together honey and mustard. Spoon over the tails.





OR





GRILLED ROCK LOBSTER TAILS





4 med. Rock lobster tails, frozen


1/4 c. butter, melted


2 tsp. lemon juice


1 tsp. grated orange peel


Pinch of ground ginger, aromic bitters and chili powder





Thaw Rock Lobster tails and cut off the thin undershell with scissors. Bend tailback to crack shell to prevent curling. Combine melted butter, lemon juice, orange peel, ginger, bitters and chili powder; brush over lobster meat.


Broil on grill over HOT coals for about 5 minutes with meat side up. Turn shell side up, brush with sauce and broil 5 to 10 minutes longer or until meat has lost its transparency and is opaque. Serve immediately. Serves 4. Preparation time 15 to 20 minutes.





OR





LOBSTER TAILS DELIGHT





4 lg. lobster tails


1 can frozen shrimp soup


1/4 c. light cream


1 tbsp. lemon juice


1 tbsp. water or sherry


1 tbsp. chopped parsley


1/2 tsp. dry mustard


Parmesan cheese





Cook lobster tails in boiling water for 10 minutes. Remove meat; keeping shells intact; cut into 1/2 inch pieces. heat soup, cream, lemon juice, water, parsley and mustard. Add lobster meat. Spoon mixture into tail shells; sprinkle generously with cheese. Broil 4 to 5 inches from heat about 10 minutes or until browned. Yield: 4 servings.





OR





LEMON DILL LOBSTER TAILS





3/4 c. Marie's refrigerated sour cream and dill salad dressing


1 tsp. grated lemon peel


1 clove garlic, minced


1/8 tsp. pepper


4 frozen lobster tails (6 oz. each), thawed





SAUCE:





In small bowl, combine salad dressing, peel, garlic and pepper. With kitchen shears, cut membrane from underside of lobster tails, discard. With sharp knife, loosen meat from shell, leaving meat and shell intact. To prevent tail from curling, bend backwards, breaking at joints.


Brush grill rack with oil. On grill rack, place lobster tails, shell side down, directly above medium coals. Grill, uncovered, 18 minutes or until opaque, turning twice and brushing tops with sauce.








TO SERVE:





With fork, loosen meat from shell, starting at end and pulling forward. Serve with any remaining sauce





OR





LOBSTER TAILS IN CHAMPAGNE SAUCE





3 frozen lobster tails


2/3 c. champagne or sparkling wine


2 scallions, minced


1 tsp. salt


2/3 c. whipping cream


4 tbsp. unsalted butter





Rinse lobster tails. In skillet, combine lobster, champagne, scallions, and salt. Heat to boiling. Reduce heat, cover and simmer 15 minutes. Remove lobster; add cream to sauce in skillet. Boil quickly until reduced to about 1/3 cup.


With a wire whisk, beat in butter (1 tablespoon at a time) until smooth. Keep warm. Remove lobster from shells and slice into medallions. Spoon sauce over each. Serves 2.





OR





LOBSTER TAILS ORIENTAL





3 tbsp. sake (rice wine)


3 tbsp. low-sodium soy sauce


2 tbsp. finely chopped onion


2 tsp. vegetable oil


1 clove garlic, minced


1/2 tsp. ground ginger


1/4 tsp. dry mustard


1/8 tsp. ground red pepper


4 (6 oz.) frozen lobster tails, partially thawed


Vegetable cooking spray





Combine first 8 ingredients in container of an electric blender; top with cover, and process until mixture is smooth. Set mixture aside.


Split lobster tails lengthwise; cut through upper hard shell and three-fourths of the way through meat with an electric knife. Do not cut through bottom shell. Lift lobster meat through split shell to rest on outside of shell, leaving meat attached to far end of lobster shell.





Place lobster tails on a broiler rack coated with cooking spray. Brush sake mixture over lobster tails. Broil lobster 5 1/2 inches from heat 12 to 15 minutes, basting frequently with remaining sake mixture. Yield: 4 servings





JM
I prefer to reheat them in the steamer and serve with a drizzle of melted butter.