Lobster tails are a typical 1980s dish. If you buy them frozen, you can serve them at any time of the year as an appetizer or main course. Remember that lobster tails should be allowed to thaw before cooking to prevent them from being hard and chewy. Once defrosted, you can cook them in the oven, on the barbecue or boil them in a pot. While you wait for them to be ready, make an accompanying sauce made with butter, herbs and spices.
Ingrediants
Baked Lobster Tails with Garlic and Paprika
- 2 thawed lobster tails
- 20 g of butter
- 1 teaspoon of garlic powder
- 1 teaspoon of smoked paprika
- Half a teaspoon of white pepper
- Salt, to taste
- Clarified butter
For 1-2 servings
Grilled Lobster Tails with Herb Butter
- 4 thawed lobster tails
- 110 g of salted butter, at room temperature
- 2 tablespoons of chives, chopped
- 1 tablespoon of fresh tarragon, chopped
- 1 clove of garlic, finely chopped
- A dash of hot sauce
- Freshly ground black pepper, to taste
- Olive oil
For 2-4 servings
Boiled Lobster Tails with Black Pepper Butter
- 4 thawed lobster tails
- 100 g of butter
- 20 ml of lemon juice
- A handful of fresh parsley, chopped
- 1 teaspoon of salt
- 2 teaspoons of freshly ground black pepper
For 2-4 servings'
Steps
Method 1 of 4: Thaw and Prepare the Lobster Tails
Step 1. Remove the lobster tails from the freezer 24 hours before cooking
Defrost an amount suitable for the number of diners and keep in mind that if you let them defrost in the refrigerator, you can freeze them again in case a guest declines the invitation at the last moment.
Look for lobster tails in the frozen food section of the supermarket
Variant:
If you're short on time, put the lobster tails in a sealable plastic bag. Once closed, leave the bag in cold water for 30 minutes. Change the water every half hour until the lobster tails are completely thawed and keep in mind that, at that point, you'll need to cook them right away.
Step 2. Arrange the lobster tails on a plate without overlapping and then cover them
Put them on a plate or in a bowl, taking care not to overlap them. Cover them with cling film to prevent them from absorbing the odors of other foods in the refrigerator.
If the lobster tails are not stacked in the original packaging, you can avoid transferring them to a plate, this way you will not risk that the liquids created during the defrosting process will dirty the refrigerator
Step 3. Let the lobster tails defrost in the refrigerator for 24 hours or as long as necessary
After a day has passed, check them to make sure they are completely thawed. Remove the foil and try folding one to make sure it flexes easily - otherwise it means it's still partially frozen.
If the lobster tails are still stiff or frozen, leave them in the refrigerator for another 2 hours before checking again
Step 4. Score the top side of the carapace with kitchen scissors
Lay the lobster tails on your work surface and prepare a sturdy pair of kitchen scissors. While holding the tail with your non-dominant hand, make a longitudinal cut along the top of the carapace with the other. Try not to cut the pulp so that it remains a single whole piece and stop before reaching the fins at the end of the tail.
If you don't have kitchen scissors suitable for cutting the shell, you can use a sharp knife
Step 5. Enlarge the carapace to expose the pulp
Gently pull the two sides of the carapace outwards. You need to be able to see the lobster flesh, but be careful not to pull too hard to not break the shell.
The pulp must appear to be resting on the carapace, from which it will be protected while it cooks
Method 2 of 4: Baked Lobster Tails with Garlic and Paprika
Step 1. Place an oven shelf at the correct height and turn the grill on to maximum temperature
Place one of the shelves about 8 cm away from the upper coil of the oven, then turn the grill on to the maximum available temperature.
Step 2. Make the sauce by mixing the garlic powder, smoked paprika and white pepper in a bowl
Pour a teaspoon of garlic powder, a teaspoon of smoked paprika and half a teaspoon of white pepper into a bowl, then stir until the spices are well combined.
Use garlic powder as fresh baked garlic will burn
Suggestion:
If you prefer, you can use 2-3 teaspoons of a ready-made spice mix, for example a Cajun spice mix.
Step 3. Arrange the lobster tails on a baking sheet and toss with the mixture of spices and butter
Transfer the thawed lobster tails to a baking sheet and sprinkle them with the spice mix. Next, divide the butter that you left to soften at room temperature in half and place a piece on each lobster tail.
The butter will melt and flavor the lobster flesh
Step 4. Cook the lobster tails for 8-10 minutes
Place the pan on the oven shelf you placed earlier. Cook the lobster tails until the flesh is completely white.
Skewer the pulp with a skewer to check if it is cooked. It should be soft and should allow you to pull the skewer out with ease
Step 5. Serve the lobster tails accompanied by the clarified butter
Turn off the grill and put on oven gloves before taking the hot pan out of the oven. Transfer the lobster tails to the plates using the kitchen tongs and serve them accompanied by the clarified butter. Season them with a little salt according to your preferences.
Store leftovers in the refrigerator in an airtight container and eat them within a couple of days
Method 3 of 4: Grilled Lobster Tails with Herb Butter
Step 1. Turn on the barbecue
If it's a gas barbecue, set the flame to medium-high. If you're using a traditional barbecue, fill the chimney with charcoal and light it. When the embers are hot and covered with a thin layer of ash, sprinkle them on the bottom of the barbecue.
Step 2. Prepare the dressing by mixing the butter, herbs, garlic, pepper and hot sauce into a bowl
While the barbecue is heating up, put in a bowl 110 g of salted butter that you have allowed to soften at room temperature, then add 2 tablespoons of chopped chives, a tablespoon of chopped fresh tarragon, a finely chopped clove of garlic, a dash of hot sauce and any amount of freshly ground black pepper to taste.
Cover the sauce with a plate or plastic wrap and store at room temperature so the flavors blend as the lobster tails cook
Step 3. Insert a skewer into each tail and brush them with olive oil
Insert a metal skewer into each of the 4 thawed lobster tails, then brush them with olive oil and sprinkle them with salt to taste.
- The function of the skewers is to prevent the lobster tails from bending as they cook on the barbecue.
- The olive oil will prevent the lobster flesh from sticking to the barbecue grill.
Suggestion:
if you don't have metal skewers, you can use wooden ones, but first soak them in water for 10 minutes.
Step 4. Cook the lobster tails for 9-10 minutes
Arrange them on the grill with the exposed pulp facing down and place the lid on the barbecue. Cook the tails until the shell turns bright red. Halfway through cooking, turn them with the tongs and brush the pulp with some of the herb butter.
Check that the pulp is soft and completely white to see if it is cooked
Step 5. Remove the lobster tails from the barbecue and serve them with the herb butter
Transfer them to a serving dish using the kitchen tongs. Serve them accompanied by herb butter and a few lemon wedges.
- For a complete meal, combine lobster tails with a side of grilled vegetables, such as asparagus or peppers.
- Store leftovers in the refrigerator in an airtight container and eat them within a couple of days.
Method 4 of 4: Cooked Lobster Tails with Black Pepper Butter
Step 1. Boil the water in a large pot and add the salt
Put a large pot on the stove and fill it 3/4 full with water. Turn the heat to high and place the lid on the pot. Wait for the water to boil briskly and for the steam to come out from under the lid. At that punt, or put on your oven mitts and uncover the pot for salting the water.
Use approximately one tablespoon (15 g) of salt for every liter of water
Step 2. Place the lobster tails in the pot and cook for 3 to 10 minutes
Dip the thawed lobster tails carefully to avoid splashing them with the boiling water. Cook them in the uncovered pot until the shell turns bright red. When the kitchen timer rings, check that the pulp is soft by sticking it with a skewer. Cooking time varies according to weight:
- 3-5 minutes for lobster tails weighing 85 to 170g;
- 5-6 minutes for lobster tails weighing 170 to 200g;
- 6-8 minutes for lobster tails weighing 200 to 300g;
- 8-10 minutes for lobster tails weighing 300 to 450g;
- 10 minutes for lobster tails weighing 450 to 550g.
Variant:
If you don't have time to wait for the lobster tails to thaw in the refrigerator, you can dip them into boiling water while they are still frozen and let them simmer for 15 minutes or until the shell is bright red. However, keep in mind that the pulp may be soft and that you may find it difficult to detach it from the carapace.
Step 3. Melt the butter and add the lemon juice, parsley, salt and pepper
While the lobster tails are cooking, prepare the sauce in a separate small pot. Melt 110 g of butter, then turn off the stove and add:
- 20 ml of lemon juice;
- A handful of chopped fresh parsley;
- 1 teaspoon of salt;
- 2 teaspoons of freshly ground black pepper.
Step 4. Remove the lobster tails from the water with the tongs and serve them accompanied by the flavored butter
Turn off the stove under the pot and transfer the lobster tails to a serving dish using the kitchen tongs. Serve them on the table accompanied by pepper butter, a few lemon wedges and a side dish of your choice, such as baked potatoes or steamed broccoli.
Store leftovers in the refrigerator in an airtight container and eat them within a couple of days
Advice
- You can double or triple the quantities of each recipe based on the number of diners.
- Generally when lobster tails are cooked they are slightly curved. If you want them to stay straight, stick them with a skewer before cooking.
- You can defrost lobster tails if necessary using the microwave oven's defrost function, but you will need to monitor them closely to prevent them from starting to cook.
