Lobster tails are a delicious and succulent seafood product that can be prepared in many different ways. You can boil them, bake them or even grill them! Either way, you can leave the pulp in the shell while cooking and eat it straight from the shell. You will be able to enjoy this exquisite crustacean in no time!
Steps
Method 1 of 3: Steamed
Step 1. Place the steamer basket in a large pot with a lid that fits snugly
The pan should be large enough to hold the lobster tails; if you don't have a basket, you can use a small metal strainer to prevent the crustaceans from being immersed in water.
Step 2. Pour 2 inches of cold water into the pot and bring it to a boil
The amount of water depends on the size of the pot itself, but try to reach a level of 5 cm. The basket or colander should keep the lobsters close to the water but not submerged; cover and boil the liquid over medium-high heat.
Step 3. Cut the tails lengthwise in the center to eliminate the intestines
Use a sharp pair of scissors to cut the exoskeleton (the shell) along the center line; try not to sever the meat or the fanned tail. Enlarge the shell with your hands and extract or cut away the intestine that is in the center.
Step 4. Place the lobsters in the steamer basket and cook them for 4-12 minutes
Lift the lid of the pot and carefully place the crustaceans in the colander or basket; the exact cooking time depends on their size.
- The 90-170g tails should cook for 4-6 minutes;
- Those of 170-200 g need 6-8 minutes;
- Leave the tails weighing 230-280g in the pot for 8-10 minutes;
- Those of 280-450 g must cook for 9-11 minutes;
- Tails of 450-570g need 10-12 minutes.
Step 5. Remove them from the pan using tongs
After the cooking time has elapsed, remove the pot from the heat and turn off the stove; carefully remove the crustaceans using kitchen tongs. Check that the meat in the center is fully cooked - it should be opaque and white; if not, continue cooking for 1-2 minutes.
Step 6. Serve the lobsters with melted butter
To prepare it, just heat it over low heat; you can flavor it with lemon juice or salt and pepper if you wish. Finally, dip the lobster tails in the sauce and enjoy!
Method 2 of 3: Baked
Step 1. Preheat the oven to 180 ° C and melt 100g of butter
Cut the latter into pieces and transfer it to a heat-resistant plate or saucepan. You can melt it in the microwave or on the stove; you need about 15-30ml of dressing for each tail.
Step 2. Use kitchen scissors to cut the shell and extract the intestines
Insert the scissors between the carapace and the meat of the tail; cut lengthwise until you reach the fan end. Use your fingers to spread the shell apart and loosen it from the pulp; tear off the intestine with your fingers or cut it off.
Step 3. Arrange the tails on the baking tray and brush them with the melted butter
Make sure that the fleshy part is facing upwards and take care not to overlap them; it may be necessary to use more than one pan, depending on the number of crustaceans you need to cook. Use a pastry brush to sprinkle everything with the melted butter.
Step 4. Place the lobsters in the oven and cook for 15 minutes or until they reach a core temperature of 60-63 ° C at the thickest point
Do not exceed this temperature, otherwise the pulp will become rubbery and overcooked.
Step 5. Take them out of the oven and serve them with lemon slices
Carefully remove the drip pan from the appliance using appropriate gloves and turn off the oven. Arrange the crustaceans on the plate, add one or two lemon slices for each and serve them immediately; you can add more melted butter if you wish.
Method 3 of 3: Grilled
Step 1. Preheat the barbecue over medium heat
You can use a gas or charcoal model. Check that the grill is clean and that there are no traces of food or charred residues from the previous meal.
Step 2. Cut the tails with kitchen scissors and remove the intestines
Insert the blade between the meat and the exoskeleton, make a longitudinal cut without cutting the fan end. Spread out the carapace and separate the meat from the shell using your fingers; finally, it tears or cuts the intestine that is in the center.
Step 3. Sprinkle the shellfish with olive oil and then add the salt
Use a pastry brush to grease them, so they don't stick to the grill; then flavor the tails with salt according to your tastes.
Step 4. Cook with the cut side down for 5 minutes and then flip them over
Gently arrange the lobsters with the incision you made in the direction of the direct heat source; wait 5 minutes or until the shells turn a bright color and then use kitchen tongs to turn them.
Step 5. Brush the meats with butter and continue cooking for another 5 minutes
Use a spoon or brush to pour about 15ml of butter over each tail. you can also enrich the dressing with chives, tarragon, garlic or other aromatic herbs and butter spices. Cook the shellfish for another 4 minutes, they are ready when they turn white and opaque.
Step 6. Remove the tails from the barbecue and serve them with lemon wedges
Proceed carefully and use tongs, then turn off the barbecue. Transfer the dish to plates, cut a lemon into 4-8 parts and add 1-2 wedges for each tail. Garnish everything with a few stalks of chives and serve with the butter.
Advice
- Remember to thaw the lobster tails first!
- You can also boil them, simmer them in butter or stuff them!
