HOW TO BOIL LOBSTER TAILS
Vanessa Seder is a recipe designer and food stylist, who has been seen on Hallmark Channel's 'Home and Family', NBC's '207', and more. Vanessa gives you her favorite way to boil lobster tails, from Maine Lobster Now.
Provided by Vanessa Seder
Categories entree
Time 5m
Number Of Ingredients 3
Steps:
- Thaw your lobster tails, then put a skewer through them to keep them from curling.
- Bring a pot of water to a boil.
- Reduce heat to a soft boil and add Maine sea salt.
- Drop tails in one at a time and set your kitchen timer for the times listed below. The times are the same for larger quantities.
- Cool the cooked lobster tails right away with cold water or ice to keep them from overcooking.
- Serve and enjoy your boiled lobster tails!
HOW TO BOIL LOBSTER TAILS (WITH PICTURES) - WIKIHOW
Boiled lobster tail might just be one of the most delicious meals out there. Topped with fresh herbs and lemon juice and served with melted butter, boiled lobster tail is savory, buttery perfection. It's also really easy to make at home....
Provided by wikiHow
Categories Lobster
Number Of Ingredients 5
Steps:
- Find fresh or frozen lobster tails at a grocery or seafood store. Unless you live in a place where freshly caught lobster can be purchased at supermarkets, your local specialty market or a quality grocery store will have the best lobster for you to use. The fresher the better, but frozen lobster tails work too. Avoid lobster tails that are packaged with sodium triphosphate. The chemical weighs down the lobster tails, making them more expensive by weight.
- Thaw frozen tails in the refrigerator 8-10 hours before cooking. You can keep the tails in the packaging they came in. They need time to fully defrost to prevent any sticking between the meat and the shell, as well as to improve the evenness of the cooking when you boil them. If you don't have time to thaw the tails in the fridge overnight, thaw them in cold water for at least 30 minutes.
- Rinse the tails in cool water. Hold them under the tap with your hands or tongs, trying to rinse every surface of the tail. When you have cleaned the tail, you can dry it with a paper towel or let it air dry before you trim it. This prevents any unclean substances that may have been on the lobster tails from contaminating your food. Lobsters live at the bottom of the sea, and can have quite a bit of debris on them.
- Use shears or a knife to cut the lobster tail lengthwise along the middle. You should cut the lobster all the way back to the very tip of the fin. Try to avoid cutting into the meat, so that it does not break apart during the boiling. Instead, keep the shears well above the meat by pulling up on the shell as you cut. Kitchen shears are a safer choice than a knife, since the knife has to face upwards to cut the shell.
- Use your thumps to pull apart the tail along the incision. The incision you made allows you to easily break apart the shell all the way along the middle. Keep the meat inside the shell for boiling and serving.
BOILED LOBSTERS
There is truly no more magnificent feast than a lobster dinner, whether it's eaten at a lobster pound picnic table or on your very own deck. At Thurston's Pound in Bernard, Maine, you choose your lobsters from the tanks near the order window, and then they're boiled in clean seawater in a large propane-fired cooker. To replicate this at home, just be sure to add enough salt to the water to create the right balance of ocean-briny flavor. A mere swipe through melted butter, a squirt of lemon and that's all anyone needs. Heaven!
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Fill a large stockpot about half full of water. Add the salt and bring to a boil. When the water has come to a rolling boil, plunge the lobsters headfirst into the pot. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook the lobsters for 12 to 18 minutes (hard-shell lobsters will take the longer time), until the shells turn bright red and the tail meat is firm and opaque when checked.
- Lift the lobsters out of the water with tongs and drain in a colander. Place underside up on a work surface and, grasping firmly, split the tails lengthwise with a large knife. Drain off the excess liquid. Serve with melted butter and lemon wedges.
BROILED LOBSTER TAIL
No matter where you live, these succulent, buttery lobster tails are just a few minutes away. Here in Iowa, we use frozen lobster with delicious results, but if you're near the ocean, by all means use fresh! —Lauren McAnelly, Des Moines, Iowa
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Preheat broiler. Using kitchen scissors, cut a 2-in.-wide rectangle from the top shell of each lobster tail; loosen from lobster meat and remove., Pull away edges of remaining shell to release lobster meat from sides; pry meat loose from bottom shell, keeping tail end attached. Place in a foil-lined 15x10x1-in. pan. Arrange butter slices over lobster meat., Broil 5-6 in. from heat until meat is opaque, 5-8 minutes. Season with salt and pepper to taste; serve with lemon wedges.
Nutrition Facts : Calories 211 calories, Fat 13g fat (8g saturated fat), Cholesterol 211mg cholesterol, Sodium 691mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.
BAKED LOBSTER TAILS RECIPE BY TASTY
Here's what you need: lobster tail, butter, salt, black pepper, garlic powder, paprika, fresh parsley, lemon juice, lemon, broccoli
Provided by Alvin Zhou
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
- Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
- Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
- If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
- While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
- Preheat oven to 450°F (230°C).
- In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
- Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
- Serve with a side of broccoli and a lemon wedge.
- Enjoy!
Nutrition Facts : Calories 253 calories, Carbohydrate 3 grams, Fat 18 grams, Fiber 1 gram, Protein 19 grams, Sugar 0 grams
BOILED LOBSTER TAILS
Nothing epitomizes summer in Maine more than lobster.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 4
Steps:
- Put court-bouillon into a large stockpot. Cover, and bring to a boil over high heat. Working in batches, plunge lobsters headfirst into water. Cover; return to a low boil. Cook until bright red and cooked through, 7 to 10 minutes. Using tongs, transfer lobsters to a platter.
- Using a kitchen towel to protect your hands, twist off tail and claws of 1 lobster; discard body. Using kitchen shears, cut along length of tail to make it easier to remove meat. Set tail aside. Separate claws from knuckles; twist and pull off pincers. With back of a knife, crack knuckle end of claw to loosen shell; remove meat. Push knuckle meat out of shell. Reserve for another use. Repeat with remaining lobsters. Refrigerate tails until ready to serve, up to 1 day. Serve with pesto and salad cream.
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