Ashley Manila is a food blogger at BakerbyNature. She is a passionate recipe developer, photographer, and writer. When Manila is not making a mess in her kitchen or dreaming up new dessert ideas, she's most likely feeding her other passion - travel. Lobster tails are one of my favorite meals to make at home on special occasions. While lobster tails can be made a variety of ways, such as steamedcooking them in the oven is quick, easy and absolutely delicious. If you're cooking with lobster tails that have been previously frozen, do not refreeze them -- it will make the meat tough and gritty.
If you're using frozen lobster tails, thaw them completely and cook them the day they are thawed. And of course, you can always use fresh lobster tails! If using frozen lobster tails, defrost the lobster tails overnight in the refrigerator.
To defrost the lobster tails, place them in the refrigerator for 8 to 10 hours; alternatively you can thaw them by placing them in a bowl of ice cold water until completely thawed. Once the lobster tails are defrosted or if you're starting with fresh lobster tailsinsert kitchen shears between the meat and the shell, and carefully cut the shell down the center of the back. Be sure to leave the tail intact. Loosen the meat from the shell and carefully lift the tail through the slit to rest on the top of the shell.
Preheat oven to degrees F. Place prepared lobster tails on a baking sheet. Brush each lobster tail with the melted butter, sprinkle with salt and pepper, and bake for 15 minutes. The internal temperature should be between to degrees F.
The cooked lobsters should be bright red in color and the meat should be firm. Don't just stop with the lemon and butter. Serve your lobster tails with one or more! How to Cook Crab Legs Perfectly. Ashley Manila updated on April 25, Pin Share Tweet Share Email. Tip If you're cooking with lobster tails that have been previously frozen, do not refreeze them -- it will make the meat tough and gritty.
Things You'll Need 6 lobster tails use more or less to suit your needs 1 cup melted butter Salt and pepper 2 lemons, cut into wedges. Step 1.
Step 2. Step 3. Serve immediately with melted butter and lemon wedges. You Might Also Like For when you want to make surf n' turf Make it a seafood night and cook up some crab legs with your lobster. Show Comments.You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings.
If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Cancel Print. Submitted by mwhoover Updated: September 24, Add to collection. Add to menu. Yield 2 people. Ingredients 2 ounce lobster tails, thawed completely, butterflied, and piggy-backed Clarified butter Kosher salt Chopped fresh parsley Lemon wedges. Place the lobster tails in a baking dish and brush the tail meat with clarified butter.
Add 1 cup of water to the baking dish. Cover the dish with a piece of aluminum foil. For larger tails, increase the baking time. A ounce tail will take about minutes and a ounce tail will bake for approximately minutes.
Remove from the baking dish and place on a serving plate. Brush with more butter, season with salt to taste and sprinkle with parsley. Serve with additional clarified butter and lemon wedges. Related Video. Nutritional Info. The information displayed is Edamam's analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.
Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Tags: American Shellfish Bake. Leave a Review. Be the first to review this recipe You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Powered by the Parse.A lobster is any member of a family of large edible marine decapod crustaceans that have stalked eyes, two claws and a long abdomen [source: Merriam Webster ].
Cooking a whole lobster means putting the live lobster into a pot of boiling water, which many people find unpalatable [source: Maine Research ]. You can, however, buy frozen lobster tails and cook them to your liking. We will now give you two ways of cooking lobster tails.
How to Freeze Fresh Vegetables. What Is Sous Vide? Nothing like a lovely lobster dinner with a glass of champagne! Four frozen lobster tails 5 teaspoons melted butter 1 teaspoon chopped garlic 4 teaspoons chopped parsley One lemon. Thaw the lobster tails overnight. The best way is to let them defrost in the refrigerator for eight to 10 hours. Cut the top of the shell with a scissors, leaving the tail fan intact. Lift the tail through the slit, so it rests on top of the shell piggybacking.
Preheat the oven to degrees Fahrenheit Place the lobster tails on a baking sheet. Mix together the melted butter, lemon and garlic. Spread the sauce on the lobster meat. Sprinkle the chopped parsley on top. Bake for 15 minutes or until the meat looks white. Serve immediately with a slice of lemon [source: Kansas City Steaks ]. Heat a frying pan. Rinse the lobster tails and open them on a butterfly form. Sprinkle the tails with salt and pepper.
Put the lobster tails in the frying pan and cover. Cook the tails for eight minutes and serve in the melted butter [source: Food Network ]. Related How to Freeze Fresh Vegetables.Recipe by: Nancy. See how simple it is to get perfect, succulent steamed lobster. Very good! I would suggest 5 minutes unless you have an enormous lobster My first time making lobster. I bought some good size lobster tails from Costco. Followed recipe exactly but there just was not a lot of flavor to this and the texture was kind of chewy.
I didn' This was good although 8 minutes made it a little on the rubbery side. This was simply perfect. Juicy, tender lobster. Thanks for something so simple and wonderful. Quick and Perfect way to cook your Lobster Like others suggested I added a clove of garlic and reduced the cooking time to 7 min. The lobstertails I cooked tasted perfect. As a cook just a little beyond beginner stage this was an easy receipt to follow and it came out great.
Simply the best way to do these steamed. Grilled is excellent as well, but this is perfect as is. I was wondering--has anyone ever tried using Old Bay in their boil?
I never have, but am conside I also added a clove of garlic. Save to favorites. Added to shopping list. Go to shopping list. Prep 2 m Cook 8 m Ready In 10 m Pour about 1 inch of water in the bottom of a large pot and bring to a boil. Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot.
Cover and steam for 8 minutes. And don't peek! Serve with melted butter. You might also like. Steamed Lobster Tails See how simple it is to get perfect, succulent steamed lobster.
Cook 5-star weekday dinners every time. Per Serving: calories; Full nutrition. I made it! Lobster Tails Steamed in Beer. Easy Broiled Lobster Tails. Orange-Scented Grilled Lobster Tails. Deviled Lobster Tails.Four 5- to 6-ounce frozen lobster tails, thawed see Cook's Note. To thaw lobster tails, refrigerate them for 24 hours until completely thawed.
Alternatively, place them in a large pot and cover with cold water until completely thawed, 1 to 2 hours. Copyright Television Food Network, G. All rights reserved. Sign up for the Recipe of the Day newsletter to receive editor-picked recipes, tips and videos delivered to your inbox daily.
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Prev Recipe Next Recipe. Perfect Lobster Tails. Recipe courtesy of Food Network Kitchen. We tried lobster tails every which way -- steamed, baked, grilled, broiled -- and this is our favorite.
Baked Lobster Tails
Fast and foolproof, this recipe is your ticket to an impressive main course in minutes. Save Recipe. Level: Easy Total: 20 min Active: 15 min Yield: 4 servings. Preheat the broiler. Place a wire cooling rack inside a rimmed baking sheet.
Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on the prepared baking sheet. Spread 2 teaspoons of the compound butter on the flesh of each lobster tail half.
Broil until the shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes. Transfer the tails to a serving platter and top each half with another teaspoon of the compound butter save the remainder for another use. Add a Note. Lobster Tail. Lobster Tails Thermidor.
Perfect Poached Lobster. Star Jones' Garlic Lobster Tails. Lobster Tails with Clarified Butter.Pin It Do you ever look at the lobster tails in the supermarket and think "I'm going to try to make those at home sometime"? Chances are good that you won't get around to it. Then that special occasion comes up and you end up going out when you could have had a fun dinner at home. Rather than spending big bucks for a night out on the town with your sweetie, you might want to try an impressive and more affordable dinner for two.
Do you think lobster is overrated because you've had one too many experiences with dry, rubbery meat? Fear not. This method will produce lobster tail in all its delicious, succulent glory. When buying frozen lobster tails, read the package and avoid ones that are soaked in Sodium trioyphosphate.
This is a preservative and it adds weight to the tail. More weight means higher cost. Thaw tails completely to ensure even cooking. Using sharp kitchen shears, cut through the shell from the meaty end to the base. Gently slide your finger between the meat and the shell from top to bottom leaving the tail end intact. With a sharp kitchen knife, make a slice down the center of the tail about half the thickness of the tail. Gently lift the meat up and out of the shell and lay it directly on top of the shell.
This is called piggy-backing. Place the tails in a baking dish, brush the meat with clarified butter and add 1 cup of tap water. Season with salt, fresh chopped parsley, lemon wedges and clarified butter. Place the lobster tails in a baking dish and brush the tail meat with clarified butter.
Add 1 cup of water to the baking dish. Cover the dish with a piece of aluminum foil. For larger tails, increase the baking time. A ounce tail will take about minutes and a ounce tail will bake for approximately minutes. Remove from the baking dish and place on a serving plate. Brush with more butter, season with salt to taste and sprinkle with parsley.
Serve with additional clarified butter and lemon wedges. Source: Adapted from thecookingfishmonger. You make cooking anything seem so effortless-I love it. You did a great job of breaking this down--Now I just may splurge on some lobster tails! Love that you took the time to show detailed process in shelling lobster. Looks so yummy! Thanks for the beautiful tutorial. You make it look easy and utterly irresistible.Ashley Manila is a food blogger at BakerbyNature.
She is a passionate recipe developer, photographer, and writer. When Manila is not making a mess in her kitchen or dreaming up new dessert ideas, she's most likely feeding her other passion - travel.
Steaming is one of the healthiest and quickest ways to prepare lobster tails -- and it also makes the meat melt-in-your-mouth tender. My favorite way to steam lobster tails is in a little salt water. Then I serve them with melted butter and fresh lemon wedges.
If you'd like to dress up your lobster tails a little, try steaming them in seafood stock, white wine, or even champagne. Follow the simple steps below and you'll have delicious, restaurant quality lobster tails in no time! Lobster tails may be purchased fresh, frozen, or previously frozen. If the tails have been previously frozen, do not refreeze them. If you're using frozen lobster tails, you should thaw them completely and cook them the day they are thawed.
If using frozen lobster tails, thaw lobster tails completely before beginning. Carefully insert kitchen shears between the shell and the meat. Cut down the center of the shell, leaving the fan tail attached. Gently loosen the meat from the shell and lift the meat out of shell and rest on top.
In a tall stockpot bring one to two inches of water to a rapid boil. Add in a dash of salt. Place 1 or up to 4 lobster tails in the water and cover the pot. Allow lobster tails to steam for 1 minute per ounce, or until the meat is firm and the shells are bright red. Once cooked, run the tails under cold water to stop the cooking process. If you're interested in trying another way to cook lobster tails, baking them in the oven yields delicious results. Here's how -- it's easy!
And then serve with some of these delicious side dishes that go perfectly with lobster tails Pin Share Tweet Share Email. Tip Lobster tails may be purchased fresh, frozen, or previously frozen.