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I like to serve Lobster with Garlic Potatoes, salads, and Balsamic Garlic Mushrooms
Get those recipes here too.
What you Need:
Put them in the fridge for 10 hours or so. If you plan ahead, this method of thawing is the most effective.
Place in cold, not hot, water, for 30 minuted to an hour. Change the water every 15 minutes so that it doesn't get progressively colder as the lobster thaws.
As a last-choice, but not really recommended, thaw them in the microwave on defrost. Be very careful if you choose this method, because you don’t want them to start cooking in the microwave. Only defrost one minute at a time.
Remove the meat from the shell or cut the shell for ease of cooking.
IF you don't want to remove the lobster meat from the tail, then skip this step. How you intend on cooking the lobster could affect how you prepare the meat and whether or not you remove the meat from the tail:
Broiling or baking
Let the meat "piggyback" on top of its shell. This is where you cut all but a tiny bit of the meat out of the shell, lift it up, and then place it on top of the shell. Makes for quicker baking and a really pretty presentation! See more below.
Set the oven to 375° F (190° C).
Prepare the meat by letting it "piggyback" on top of its shell. In order to do this, you shouldn't rip the tail meat completely from the tail. Instead:
Cut the shell lengthwise, with a knife or a pair of kitchen shears, starting at the head of the tail. Be careful not to cut completely down the length of the tail, leaving the tailflap (the very end of the lobster) and an inch of shell above it intact.
With your hands, pry the tail meat from the membranes in the shell. Start with the thickest meat at the head of the tail. Separate all meat from the shell except an inch or so near the tailflap.
Lift most of the meat out of the shell, close the shell under it, and let the meat rest on top of the shell. The tail meat should look like it's piggybacking on top of its own tail.
Cook the lobster according to the weight of the tail. Cook approximately 1 1/2 minutes for each ounce of meat.
An 8-ounce lobster tail would cook at 375° F for 12 minutes.
A 10-ounce lobster tail would cook at 375° F for 15 minutes.
A 12-ounce lobster tail would cook at 375° F for 18 minutes.
Just before the tails are done cooking, cook under the broiler for 1 or 2 minutes (optional). Put a pat of butter on each tail, place at least 6 inches (15.2 cm) underneath the broiler, and cook, but keep a watch on the lobster tail because they can burn quickly.
Boiling: Most cooks prefer to leave the meat in the shell until the lobster is finished cooking. Then, if the cook desires, he or she can cut the top of the lobster shell to make eating easier. See more below.
Pan searing: Remove the meat from the shell entirely. You'll be able to adjust the heat settings, being able to cook just the meat. See more below.
Turn the grill on medium heat or set up a charcoal chimney if cooking with charcoal.
If using a charcoal grill, once the charcoal is fully lit, scatter them in your grill so that there is a hotter area and a cooler area. Having one uniformly hot area will make it harder to cook the lobster.
Cut the lobster tail in half, lengthwise, or leave in shell. If you've decided you want to cut the lobster in half, get a clean break so that you have two smaller halves of lobster for each tail. Leave the meat in its shell.
Make sure that the tails do not burn — if there are any flames on the grill, move the lobster away from them.
The tail meat is cooked when it's turned opaque and is no longer translucent.
Leave the lobster in its shell. It's customary to leave the shell on the lobster if you're boiling it. The shell will help give it flavor and make sure the meat of the tail doesn't fall apart while cooking.
In a non-stick pan, heat 1 tablespoon of olive oil or butter over medium heat.
Place the tail meat in the skillet and cook approximately 3 minutes each side, depending on the size of the fillet. The second side might need a little less time to cook.
Lobster tail is finished cooking when the meat is opaque or no longer translucent.
Seasonings I like to use on the lobster include:
Olive oil, paprika, salt, and pepper.
Lemon juice, salt, pepper, and dill.
Butter, salt, and pepper,
Serve with melted butter and lemon. YUMMY this is food so good you can't believe you made it homemade.