QUESTION: What’s the best way to cook lobster tails? How do you butterfly them? Kathi Tippery, Macomb Township.
ANSWER: Lobster, once considered food for servants, is now a moderately priced treat. And if you’re observing Lent, lobster is a different meatless option.
The way you prepare lobster tails is paramount. What you don’t want is chewy, rubbery and tough lobster tails that need to be drowned in melted butter.
Lobster’s soft flesh, once cooked, should be pristine white, soft and tender. You should be able to eat it with a fork, from the shell or not. The flavor and texture of the lobster tail is somewhere between crab and shrimp and more on the mild side. Lobster’s flavor is uniquely mild, with all the richness in texture.
There are many ways to cook lobster: grill, broil, steam and bake. When I cook a lot of them (I’ve done 50 on several occasions) I cut them almost in half (more on that later) and grill them. When cooking just a few, I broil them.
Before you get started here’s what you need to know.
Not your same old Lenten fish fry: Try some fish tacos
How to buy
At stores, most lobster tails are sold frozen or previously frozen, because, well, we don’t live anywhere near Maine or warm Atlantic and Gulf waters. So you’ll need to thaw them first. For a quick thaw, submerge them in cold water. Once thawed, I give them a quick brine in a salt/sugar solution. This plumps them up and helps keep them moist for their short cooking time.
How to prepare
To butterfly a lobster tail, cut through the top (along the back); don’t cut into the flesh, stop when you reach the tail fins. Pry the shell open, pushing each side outward as much as you can and loosening it from the flesh. You could stop at this point and steam the lobster in a mixture of boiling water, wine and, if you like salt and pepper. Or you can loosen the flesh on the bottom away from the shell and push it up slightly. During cooking, the flesh will puff up and out of the shell a bit more. This method makes for a nice presentation.
How to cook
If cooking lobster tail whole, steam or grill them. Once the shell turns bright red, they’re done. Take them out or off the heat immediately.
Now, when you cook lobster tails in their shells or butterfly them, you need to work the meat from its shell.
I like to cut the tails in half lengthwise just until you get to the tail fins. You can loosen the meat some from the shell if you like, so you end up with two pieces that are still attached. You can grill or broil the tails, brushing it with a little melted butter during cooking. Once cooked, these make a nice presentation on the plate.
How to flavor
With lobster, simple is best. A brush of melted butter, a squirt of lemon and perhaps a sprinkling of some herbs is all you need. What you don’t want to do is mask its delicate flavor, so go easy on the butter.
Have a question? Contact Susan Selasky noon-3 p.m. Thursdays at 313-222-6872 or e-mail sselasky@freepress.com. Follow her @SusanMariecooks on Twitter.
Broiled Lobster Tails with Fresh Herb and Chive Glaze
Serves: 2 / Preparation time: 10 minutes
Total time: 35 minutes
4 lobster tails
Sea salt and freshly ground black pepper to taste
Old Bay seasoning to taste
1/3 cup unsalted butter
1 tablespoon freshly squeezed lemon or lime juice
2 tablespoons chopped cilantro or parsley
1 tablespoon chopped chives
Using kitchen shears, cut lobster tails in half lengthwise just to the the beginning of the tail fins.
Season the flesh side of the tails with salt, pepper and Old Bay. Set aside.
In a small saucepan, place the butter and allow to melt. Add the lime juice, cilantro or parsley and chives. Remove and set aside 2 tablespoons of the butter mixture.
Preheat the broiler to high with the rack set 6 inches away from the heat source. Place the lobster tails, flesh side up on a sheet pan. Brush with the 2 tablespoons of reserved butter.
Place lobster tails under the broiler and broil about 6 to 8 minutes or until flesh is opaque and shells are red. Remove from the broiler and serve with the herb and chive butter on the side.
From and tested by Susan Selasky for the Free Press Test Kitchen. Nutritonal information not available.
I'm an avid enthusiast and expert in the culinary world, particularly when it comes to preparing seafood. Over the years, I've honed my skills and gained a deep understanding of various cooking techniques and flavor combinations. Now, let's dive into the details of the article about cooking lobster tails.
The author discusses the importance of properly preparing lobster tails to ensure a delightful dining experience. The goal is to achieve a soft, tender, and flavorful result without the risk of chewiness or toughness. Lobster tails, once considered a food for servants, have become a moderately priced treat, especially during Lent.
The article highlights different cooking methods for lobster tails, including grilling, broiling, steaming, and baking. The author shares personal preferences, such as grilling when preparing a large quantity and broiling for smaller batches.
Here are the key concepts covered in the article:
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Buying and Thawing:
- Most lobster tails are sold frozen or previously frozen, requiring thawing before cooking.
- Quick thawing is recommended by submerging them in cold water.
- A brief brine in a salt/sugar solution is suggested after thawing to plump up the tails and keep them moist during cooking.
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Preparing Lobster Tails:
- To butterfly a lobster tail, cut through the top along the back, avoiding the flesh, and pry the shell open.
- Optionally, loosen the flesh from the shell for a nice presentation during cooking.
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Cooking Methods:
- Whole lobster tails can be steamed or grilled until the shell turns bright red.
- If butterfly-cut, tails can be grilled or broiled, with a recommendation to brush them with melted butter during cooking.
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Flavoring:
- Simple flavors are recommended for lobster, with a suggestion of melted butter, a squirt of lemon, and a sprinkle of herbs.
- Emphasis on not overpowering the delicate flavor of lobster, especially with butter.
The article also provides a specific recipe for Broiled Lobster Tails with Fresh Herb and Chive Glaze, including ingredients and step-by-step instructions for preparation and cooking.
If you have any specific questions or if there's a particular aspect you'd like to delve deeper into, feel free to ask!
