Few people can deal with preparing live lobsters; therefore, buying fresh or frozen lobster tails that are between 8 to 10 ounces, is a better cooking and serving choice. Lobster tails are rich, especially when served with creamy, buttery sauces. They can also be filling when served alongside steak as with a surf and turf entrée or with other seafood in a clambake. A small 8 ounce lobster tails split in half can be just right serving choice to keep the cost down and as well as the calories.
Preparing a Lobster Tail
If using frozen lobster tails begin preparation by thawing the tails. Once the tails are thaw, wash each tail carefully. With scissors, cut lengthwise through the shell on the underside of the lobster tail. Once the meat is expose cut the tail in half with a sharp knife. Place the tail half on a cutting board with the meat side upward. Cut along the edge of the shell to loosen the cartilage from the shell. Remove and discard the tail cartilage. Do not cut the meat completely away for the shell. If the meat is cut away from the shell, retain the shell for cooking and serving.
Baked Lobster Tail
Once the lobster tails have been prepared for cooking, split each tail in half and place in a 2-inch deep baking dish. Add about a cup of water into the baking dish. Combine seasonings such as parsley, salt and pepper in a small bowl. Sprinkle the seasonings over the lobster tails. Melt a tablespoon of butter and mix with two tablespoons of lemon juice. Drizzle the lemon butter mixture over the lobster tails. Bake the lobster, uncovered at 375 degrees for about 25 minutes. The lobster meat should be firm and opaque. Serve with lemon wedges and additional melted butter. Three 8 ounce tails will provide six servings. Baked lobster tails are great for serving with steaks and prime rib in the classic Surf and Turf entrees.
Boiling a Lobster Tail
Prepare lobster tails for boiling, by washing and cutting away the cartilage. Bring a large pot of salted water to a boil. Once the water is boiling, carefully drop the lobster tails into the pot one at a time. Boil the tails for about 8 minutes for an 8 oz lobster tail. Drain and serve tails on a warmed platter with drizzled melted lemon butter.
Steamed lobster tails
Fill a shallow pan with about a cup of cold salted water and bring the water to a boil. Prepare the lobster tails and insert a skewer through the length of each lobster tail. Place the lobster tails on a steam rack inside the pan. Cover and steam the lobster tails for about 8 minutes. Drain and serve on a warmed platter, drizzle with melted lemon butter. Steam lobster goes great with other steamed seafood as in the classic clambake.
Grilled lobster tails
Prepare lobster tails by removing cartilage and inserting a skewer lengthwise into each tail. Prepare a large pan of salted water as for boiling or steaming. Bring the water to a boil, and drop the tails in carefully. Boil the tails for about 4 minutes. Drain and allow the tails to cool slightly. Prepare a melted lemon butter and brush over the meat. Place lobster tails with shell side down on a pre-heated grill. Grill for about 8 minutes over a medium heat. Turn tails over half way through the grilling time, for add grill marks. The tails are done when the meat is firm and opaque. Remove tails from grill, serve with slightly grilled lemon wedges, and melted butter.