Learn how to cook lobster tail five different ways! I’ve covered all the popular methods like cooking, steaming, baking, grilling, and grilling. I’m here to make sure you nail the perfect crustacean for your special occasion.
Lobster is considered to be the most elegant, high-end type of seafood that is usually reserved for special occasions inexpensive restaurants. The tailor belly is the prized section for its abundance of meat, and when dipped in rich melted butter it is a blissful feast.
Making lobster at home may seem a little intimidating, but I’m going to teach you simple tips on how to prepare, season, and cook it using the method you prefer. Let’s go through the tips below to get delicious results every time!
The flavor of a cooked lobster is slightly sweet and salty and has a texture similar to shrimp due to its long muscle fibers surrounded by connective tissue. Like other fish and crustaceans, lobster meat cooks in just a few minutes and can become tough and rubbery if overdosed.,
As any cooking method varies
- Boil-Cooks the meat quickly in hot water, but the taste can be diluted.
- Steaming-Fast gives a clean taste for those who want to customize their toppings
- Baking – Gives a delicate texture through gentle steaming at a constant temperature in the oven.
- Broiling-Leicht browns the skin and meat for more depth in the taste.
- Grilling-gives the meat and the shell some smokiness and character.,
Prepare and thaw frozen lobster tails
You can thaw frozen lobster tails in the refrigerator overnight to cook lobster tail. Alternatively, place them in a bowl of cold water for 30 minutes. With larger tails, drain the water after 30 minutes and add new freshwater. Repeat the process until the meat is flexible and no longer icy.
Whole tails should be rinsed and dried before cooking. If you cut open the shell, you may notice a dark line running down the center of the meat. That is the digestive tract and it needs to be removed. Wash and dry after cleaning.,
Butterflied lobster tails
The most elegant and impressive way to cut and prepare the tail is the lobster butterfly. Cut the tail in half, open the shell, and pull out the meat. Just make sure there is a small part attached to the end of the caudal fin.
The meat is then layered on the shell. When cooking, the shell seems to be reconnected to the meat, which sits wonderfully on the top. This makes it a lot easier to season the meat and eat it too!
Depending on the cooking method, you can season the meat before or after cooking or both! When fried, grilled, or steamed, brush the meat with melted butter and sprinkle with salt, pepper, paprika, or whatever seasoning you want. When you’re cooking the lobster, remove it from the shell and season or serve with melted butter and lemon wedges.
Cooked lobster tail
Cook whole uncut lobster tails in salted boiling water. Cooking efficiently cooks and tenderizes the meat, but it can dilute some of the salty flavors, so I add some salt to the water for seasoning. This is also a great way to parboil large lobster tails before scalding or grilling to start cooking so the meat cooks more evenly and prevents overcooking.
Put enough water in a large saucepan to cover the lobster tails. Bring the water to a boil and carefully add the tails to the saucepan. Cook until the meat is translucent, pinkish-white and the clams are red, about 1 minute per ounce. Drain and let cool just enough to treat to remove the meat before opening the shell.
Steamed lobster tail
Steaming is a quick way to cook lobster with overheated moist steam to cook lobster tail. The high heat cooks effectively and releases the meat from the shell, making it easier to remove if left inside. The meat can be held in the shell, then shell cut open or shell cut open and meat placed on top.
The only downside is that this method gives a mild taste that can then be further seasoned after cooking. It only takes about 45 to 60 seconds of cooking time per ounce to cook lobster tail. Keep a close eye on the lobster, it can easily overcook if left on too long.
Baked lobster tail
Prepare lobster tails by cutting them in half with a chef’s knife or cutting the top of the shell in half and placing the meat on top for a more attractive presentation. The tails are cooked in a baking dish at 425 ° F (218 ° C) with some water or wine.
Baking with water on the bottom of the pan in the oven gently steams the lobster, giving it a tender, almost poached texture., This works great for larger lobster tails that need more time to cook. It takes about 1 to 2 minutes per ounce to cook completely using this method.
Fried lobster tail
Cut the tails in half or butterfly and put the meat on the shell. Place the baking sheet about 10 inches from the top of the grill element. Due to the high heat emanating from the broiler, the shell and meat turn slightly brown and add new layers of flavor.,
The dry heat cooks the meat really quickly, so be sure to check for doneness frequently after every minute of cooking time. About 1 minute per ounce of lobster tail.
Grilled lobster tail
Prepare the lobster tails by either cutting them in half down the center, cutting the center with meat, or cutting the tails so that the meat is placed on top. A skewer can also be put through the center of the halved tails to keep the seafood from curling.,
Preheat the grill, then cook the lobster tails over direct medium heat between 350 and 400ºF (177 to 204ºC). Place the lobster cut side down first for 4 to 5 minutes then flip to finish.
When butterflied, leave the meat side up all the time. This method offers a nice smoky charred taste. You can also cook butterflied lobster tails on a cedar plank for added flavor.
How to know when lobster is ready to cook
The best way to know when the lobster is done cooking is to insert an instant-read thermometer into the thickest part of the tail. When the internal temperature is between 135 and 140ºF (57 to 63ºC), the lobster is ready to eat.
Visually, the dark skin turns bright red due to the transforming dye astaxanthin when heated. The flesh turns from translucent to opaque pinkish-white color that is firm to the touch.
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