Lobster tails are common ingredients for family with lots of protein and taste fresh and tender. Moreover, cooking lobster tails are quite easy to master and takes less time.
To ensure the fresh flavor of lobster tails, you should store lobster properly Unless you buy live or fresh lobster. It is not advised to store for over 3 months in case of drying out. It is suggested to store lobster tails in the refrigerator until 24 hours in advance to cook.
Make sure to thaw lobster tails thoroughly 24 in advance to cooking. Place lobsters tails in a sealed bag and soak in cold water to thaw for at least 1 hour, which is of great importance to prevent tails from sticking to the shell.
No matter you are a seasoned timer or not, you can boiling lobster tails successfully. It is advised to add some sea salt to the water before boiling. Bring the water to a boil. Turn down the heat to a slow boil and add sea salt. Add tails to boiling water one by one and set timer to start boiling. Normally, set 3-5 minutes for about 5 oz tails, and add 2 minutes more for each extra 1 oz. You can make some gravy at this time. Mix 1 tbsp. light soy sauce, 1 tsp. mature vinegar and kosher salt. Wear gloves and use metal tongs to take out the cooked lobster tails to a strainer. Chill the cooked tails with fresh water to keep them from extra cooking. You can dip some gravy and sever.
Grilled lobster tails can be juicy and flavorful with marinade. In case of sticking, it is suggested to place a Teflon grill mat on the grate. The Teflon grill mat is easy to clean up and reusable. Brush a layer of oil on the meat before grilling and sprinkle parsley and some spices to make it fragrant. You can make marinade by melting butter in a sauce pan and adding paprika, light soy sauce and wine vinegar.
Directions are followed by this. Firstly, thaw thoroughly lobster tails. Use a seafood shears to cut the upper shell down from the center of the back and leave tail fan intact. Make the lobsters like butterfly by lifting it through the slit to rest on the top of the shell, which can help completely grill them. Rinse them under tape and remove the vein. Preheat the grill at medium high temperature, about 350 °F. Brush olive oil on cut sides of lobster tails. Place a piece of grill maton the grate and transfer the tails to the grill mat with bottom side down. It takes about 8-10 minutes for the lobsters weighed 3-4 oz to turn bright red and the meat turn opaque. Each ounce added, bake for 2 minutes more. Or you can insert an instant-read thermometer into the meat, when it reaches 140 degrees, the tails are well cooked. Please keep your eye on it if you use charcoal to grill as the juice is easy to escape when over cooked. Remove the tails from grate when cooked and sever with marinade. Visit also Food Recipes.
Steaming lobster tails is a traditional and easiest way. It is a best option for newbie. Choose a pot that large enough to place all the tails with a sealed cover. Place a steamer basket in the pot to make sure they won’t soak in the water. Add in cold water under the basket and leave 1 inch gap between the basket. Seal the pot and cook the water to a boil. Lobster weighing 3-5 oz takes about 5 minutes, prolonging 2 minutes each 1 ounce more. Remove the pot from heat once cooked whether the center of the meat turns opaque. Use a long-handed tongs to transfer the tails to a plate. Sever with marinade.
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