Cooking Lobster Tails

Cooking lobster tails is very easy to do, and the taste rewards for something so simple are many. Even better, once you know the basics of cooking lobster tails, you will have the first and most crucial step down for preparing any number of delicious, popular lobster dishes (most lobster dishes require the lobster meat to be cooked first separately). Here are some cooking tips for preparing the perfect lobster tails..

Cooking Lobster Tails – The Basic Method

Cooking Lobster TailsThe basic and most popular way, and probably the easiest for cooking lobster tails, is simply to boil the tails.

  • First, fill a pot (large enough to fit your lobster tails with spare room) with enough water to submerge the lobster tails. Add salt at a ratio of 1 teaspoon per quart or litre of water. Bring the water to a boil.
  • Once boiling, place the lobster tails in the water and bring the water back to a boil. Start timing the cooking lobster tails once the water has returned to a boil.
  • The amount of time you’ll need to be cooking the lobster tails depends on their size. Basically you will boil the lobster tail for one minute per ounce of weight. So a five-ounce lobster tail should be boiled for about five minutes, with up to two additional minutes of boiling if you think it is necessary (so 5 to 7 minutes for a 5 ounce tail, 6 to 8 minutes for a 6 ounce tail…). The larger the lobster tail, the more likely you will need a little extra time and may choose to err on the longer side of the guide.

Other Options for Cooking Lobster Tails

Boiling lobster is traditional and is probably most well-known, but it is certainly not the only way to cook lobster tails. You can also broil lobster tails, grill lobster tails, bake, or steam lobster tails.

If you choose one of these methods for cooking lobster tails you will often want to cut the lobster tail in some way.

  • When steaming lobster tails cut a slit down the center of the underside of the shell.
  • Cutting The LobsterFor broiling or baking lobster tails, cut carefully (so as not to cut the meat) down each side of the top of the shell, and across the bottom to remove the top rectangle and expose the top of the meat to give it a nice brown and slightly drier texture, usually preferred for these methods. You can also top this open space with a crumb-butter stuffing or drench the meat in a butter and seasoned marinade (a simple marinade of butter and lemon is delicious).
  • Cutting is not always preferred for grilling lobster tails but you can slit the bottom of the underside of the shell if desired. Often when grilling lobster tails it is preferred to wrap them in foil so they do not dry out, which will essentially steam them on the grill as well, but leave them a bit drier than regular steaming.

Times for cooking lobster tails with these methods are as follows:

  • Steaming – 10 minutes for 2 ounce tails and add 2 minutes for each additional 2 ounces of weight (steam 4 ounce tails for 12 minutes, and so on).
  • Grilling or Baking – 12 minutes per 2 ounces of weight (450 Fahrenheit), additional 4 to 6 minutes for every 2 ounces over (18 minutes for the typical 4 ounce tail).
  • Broiling – one minute per ounce.

Why not impress your guests by cooking lobster tails for your next special occasion, there are not too many people who wouldn’t consider this as food fit for a king!

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