Tuesday, February 15, 2011

Lobster Tails

Happy Valentine's Day!!  My husband and I actually celebrated the weekend prior by eating lots of delicious food.  These lobster tails were a big part of the wonderful foods we consumed.  I had never cooked with lobster before and I eventually want to cook an entire lobster, so these tails were good practice.  If you do plan to broil them, it's best to not to buy larger tails.  They took much longer to cook than 9 minutes and I was afraid I would overcook them.  Luckily, they turned out well and made for a very tasty meal!

Source:  Annie's Eats


Fresh lobster tails


To prep and cook the lobster, first preheat the broiler.  Place an oven rack at the second highest position

Cover a baking sheet with foil and place the lobster tails on the pan.

Use a pair of kitchen shears to cut a slit up the center of the shell, doing your best to cut the shell and not the meat (it’s not a big deal if you do cut the meat though.)

Carefully open the shells along the midline cut you made, taking care to avoid scratching yourself (the shells can be very sharp!) When the opening is large enough, gently separate the lobster meat from the inside of the shell with your fingers. When the whole segment of meat has been peeled away from the shell, lift it up and out of the opening so that it is sitting on top of the shell. Brush the lobster meat lightly with melted butter. Place under the broiler and cook until the meat is opaque and cooked through, 6-9 minutes (depending on the size of the lobster tail). Serve immediately with fresh lemon wedges and drawn butter.

No comments:

Post a Comment