how to cook lobster tail...

Yum had them last week. I used a large heavy knife placed on top, then hit with a mallet to split. Not all the way through. Then I fold them open. Hot oven or broil. Put just a little butter prior to the oven. Keep an eye on them--don't over cook or will be rubbery. Maybe 10 minutes tops. Have some butter melted for dipping. Mine came out excellent. Enjoy!

get a large pot to fit them in.

fill it halfway with water, ad some salt to the water and bring it to a boil.

then add your lobster, no more than 10 minutes.

when they are red the are ready to eat.

get some garlic butter and some pliers if you dont have
lobster tools to break them open.

enjoy !

Split tails with knife, salt and pepper to taste, grill meat side down over charcoal for a few minutes, then turn over and squeeze fresh lime on them.

Delicious!

word of Caution!

The tails; (or whole,New England,or other)will still be 'cooking' when you remove them from the heat, because they cook very fast.

So in order to not overcook them, remove them just prior
to the 'Done' time.

Also don't leave them. Watch until they are ready.

And also... They are the last thing you put on the
plate!

As a diver in Fla. I have done this many times..

Enjoy!

~godspeed~

slit the tail (halfway through, not all the way through, as you still want to keep the tail in 1 piece) ... cut on the top side with a sharp knife ... remove the black vein

brush with garlic butter and cook on a low fire (BBQ) until the flesh becomes firmer

can also baste with lemon butter
------

used to catch crayfish (same thing) in south africa ... (assuming we are talking lobster tails of 8 inches or longer) place them (alive) in a pot of rapidly boiling water until the shell turns pink (a few minutes) ... know its sad, but we used to eat them fresh on the beach when we camped/fished

break the tails off, slit through the top, remove the black vein ... then remove the flesh in chunks and place in a bowl ... add salt, fresh ground black pepper and a seafood mayonaise sauce .... serve cold with slices of fresh ripe avocado pear on a bed of lettuce

Last Edited by *dim* on 12/31/2010 01:17 PM

Sure, garlic, butter, lemon.

What other seasonings people?

Gotta be more creative than that.

vinegar is nice with lobster tails

I recommend moist heat (steaming) and minimal seasonings for such an expensive piece of flesh.

[link to www.taste.com.au]

Grilled lobster tails with orange, mustard & dill

Last Edited by Red Red Whine on 01/01/2012 08:34 AM

I've had spiny lobster grilled outside, and that imparted a wonderful smoky flavour to the delicate flesh. I've also had it in a creamy white cheese with garlic sauce, much like an Italian Alfredo sauce.

For Maine lobster, the easiest way to cook the whole lobster is dispatch them first with a quick jab to the head, and then microwave them. That's how I did chicken lobsters. You're making me homesick for Maine now. They we're so inexpensive at times and you buy them at little vendors for very little money. Then dip them in clarified butter. I think that tastes better than steaming them. The tail is the best part anyway.

take a lobster,soak it in oil and heat over charcoal.sprinkle salt,vinegar and spices after grilling.

I used chicken scissors to cut tail, if you have problems with knives.

Hello fellow Mainer! Westbrook girl here... :)

Hey. I lived there for two years. I've moved around, but I think of it often with fondness. It's a lovely place. When you enter Maine from Massachusetts, there a state rest stop. When I'd enter the state from coming from my hometown far away, and take a breath of the air, it was so pure so full of oxygen, it's hard to describe. There are magnificent pristine places there.

Boston was pretty great too for the culture, but I like Portland and all the little towns around it. I drove through Westbrook and Gorham and Wingham all the time.