How to Prepare Lobster Tails
Lobster tails are a rich source of protein. These tasty crustaceans are also great energy boosters.
Cooking lobster tails is fast and easy. They can be boiled in their shells or grilled for an added touch of smokiness.
To boil them, place the lobsters in a pot of heavily salted water.
Lobster tails are a staple at steakhouses and “fancy” restaurants, but you can make them at home for much less money. The main goal is to prepare them quickly and properly so the meat is tender.
To cook lobster tails, bring a pot of salted water to a rapid boil. Then add the tails, and simmer until they are opaque and fully cooked through. This may take 8 to 12 minutes or less, depending on the size of the lobster tails.
When you’re ready to serve the lobster tails, remove them from the pot and brush them with melted butter sauce. Typical butter sauce ingredients include unsalted butter, lemon juice, garlic cloves, and a pinch of paprika.
Another way to cook lobster tails is by broiling them in the oven. This method provides a nice crust on the shell and meat while adding some smokiness to the dish. Before broiling, however, it’s important to remove all the little fins on the sides and ends of the tails. This process is simple and easy, and should only take a few seconds with a pair of scissors.
Whether you steam or boil lobster tails, the first step is to thoroughly clean them. Use kitchen shears to cut the top shell of each tail to expose the meat, then remove the digestive tract, which is located inside and should be rinsed out completely.
To steam lobster tails, place a steamer basket in the bottom of a large pot. Add enough water to cover and bring to a gentle simmer, not a boil. Add a little salt to the water to help prevent it from boiling over.
Frozen lobster tails can also be cooked by simply dropping them into a pot of boiling water. If you are using frozen tails, you should thaw them overnight in the refrigerator and rehydrate them for 20 minutes before cooking. Alternatively, you can par-boil the tails before grilling or baking them. This is an easy and fast method for getting your lobster tails ready to cook. Parboiling also helps remove some of the toughness of the meat.
Purchasing frozen lobster tails is an easy way to enjoy the mild, sweet, and firm meat of this crustacean without having to buy a whole lobster. However, there are several things to consider when buying lobster tails, including whether they are from a cold or warm water source.
Pro: Easily found – The vast majority of lobster tails sold in grocery stores are warm water and originate from Florida, Latin America, and the Caribbean. These tails can be more expensive than cold water tails, but they are a convenient and affordable way to enjoy this seafood.
Con: They may be glazed – The process of glazing lobster tails adds a layer of fat and moisture to the meat, making it less tender. Additionally, this glaze contains sodium tripolyphosphate, which some people avoid for health reasons.
A better option is to purchase cold-water lobster tails. These tails are typically more expensive than warm-water lobster tails, but they are tender and have a superior flavor.
When choosing lobster tails, the best option is to buy them live. Lobsters that have been frozen will be tougher and the meat will not be as sweet tasting. However, this is a small sacrifice that is worth it for a truly delicious dinner!
You can also opt for a smaller variety of lobster – the spiny lobster. These lobsters are grown in warmer waters and their meat is not as sweet as the cold-water Maine lobster. They are also a little bit tougher, as their tails have a digestive tract running through them!
If you prefer to cook your lobster tails a little more quickly, try baking them. This method of cooking is great for larger-sized lobsters, as it allows them to cook more evenly. To prepare lobster tails for baking, use kitchen shears to cut the two sides where the softer undershell meets the harder outer shell and flip it over so that the flesh side is facing up. Brush with melted butter and season with salt and pepper and paprika (we recommend using smoked or hot paprika).