How to Cook Lobster Tails 

In today’s world it is very easy to learn how to cook lobster tails because they are so readily available frozen in our grocery stores. The old fashioned way of getting lobster tails is to plunge the whole lobster into simmering water. This poaching preserves the natural sweetness and tenderness of the meat.


To learn how to cook lobster tails you must learn the best method for you to get to the tail meat. The biggest challenge is to find a way to extract every little morsel of this succulent meat from the tails. Halving the lobster is one way. Lay the lobster on its back, steady it and cut through the center of the lobster and cut through the center of the tail meat. Although this opens the tail up to retrieve the tail meat, it will also be cut in half.

The other method is to separate the tail from the body of the lobster by twisting them apart. Break the flippers off the narrow end of the tail. A small fork can be inserted into the narrow tail opening and the meat can be pushed out through the wide end of the tail leaving it all in one piece. Slice the meat and remove the intestinal vein. Eating the lobster tail meat can be as simple as dipping it into melted butter.

As I said before the easiest way to learn how to cook lobster tails is to purchase only the frozen tails from your supermarket or nearby seafood supplier. There are many different recipes containing a variety of wonderful spices for sauces and mixtures which adds flavor to the meat.

HOW TO COOK LOBSTER TAILS

With a small scissors cut through the transparent film that covers the tail meat from the edge of shell. Remove the film. Slip your fingers between the shell and tail meat to loosen the meat from the shell. Arrange the tails in an oiled baking dish. Dot each tail with 1 Tablespoon butter and sprinkle with paprika. Bake for about 12 minutes or until meat turn white. This is great served with French fries and coleslaw.

LOBSTER IN WHITE SAUCE RECIPE

  • 4 Frozen lobster tails (8 ounces each)
  • 6 Tablespoons butter separated
  • 1 Medium onion finely chopped
  • 2 Cups milk
  • 1 Teaspoon salt
  • ¼ Teaspoon black pepper
  • 2 Tablespoons brandy or sherry
  • 1 Small can mushrooms (4 ounces)
  • ¼ Teaspoon nutmeg
  • 1 Pinch cayenne (or as desired)

Sauté chopped onion in skillet in 1 tablespoon melted butter until tender.
Remove onion from pan to plate; set aside.
Melt 2 tablespoons butter in skillet; dust meat from tails with little flour and brown lightly in butter.
Remove lobster from skillet and set aside.
Melt 3 tablespoons butter in skillet over low heat; add flour, salt and pepper and blend well.
Remove from heat; gradually stir in milk and return to heat.
Cook stirring constantly until thickened and smooth.
Add onions, lobster, mushrooms, nutmeg and cayenne to sauce mixture; blend well.
Blend in brandy and serve immediately.

ROCK LOBSTER SALAD RECIPE

  • 8 Lobster tails
  • Seasoned fish stock
  • 4 Cups cooked rice
  • 2 Cups cherry tomatoes (Wash and stem)
  • 1 Cup cubed pared cucumber
  • 3 Diced celery stalks
  • 1 Cup cubed fresh pineapple
  • !1 Cup black olives
  • ¼ cup capers
  • 1 Cup French dressing
  • 4 Hard cooked eggs (Peel and quarter)

Boil lobster tails in fish stock for 20 minutes; remove tails to cutting board and save stock.

Place lobster belly side down on board; with sharp knife split tails lengthwise.

Return lobster to stock to keep warm until serving.

In a large bowl combine rice, vegetables, olives, pineapple and capers; toss lightly.

Add the French dressing and toss again.

Mound mixture on a large platter leaving the edge clear; garnish rice with eggs.

Drain the lobster tails (Reserve for another use) and arrange around the rice.

POTTED LOBSTER RECIPE

  • 1 Fish bouillon cube
  • 2 Cups boiling water
  • 2 Large onions (Finely chop)
  • 3 Cloves minced garlic
  • 6 Lobster tails in shell
  • ½ Cup cooking oil
  • ¼ Cup butter
  • ½ Cup brandy
  • 3 Tablespoons tomato paste
  • 1 Cup dry white wine
  • Salt/ pepper to taste
  • 1 to 2 Teaspoons cayenne pepper
  • 3 Egg yolks
  • ¼ Cup fresh chopped parsley

Dissolve bouillon in hot water; set aside.

Place onions and garlic in a pot; add enough water just to cover vegetables.

Bring to a simmer, cover and cook for 30 minutes.

Slice lobster according to its natural divisions in the tails.

Heat the oil and butter over medium high heat in a large heavy skillet.

Add lobster, shells down; sauté without disturbing until shells turn red about 15 minutes.

With slotted spoon transfer lobster to a heated Dutch oven.

Pour in brandy and immediately light with a long match.

Remove Dutch oven from heat and let flame extinguish itself; keep warm.

Drain onions and garlic; add to the skillet in which lobster was sautéed.

Add tomato paste, fish stock and white wine stirring until well heated.

Add salt, black and cayenne pepper (Should be spicy).

Combine a little of the sauce with egg yolks then add yolk mixture to the skillet.

Stir over low heat until slightly thickened; pour sauce into pot with lobster.

Sprinkle with parsley; serve hot.

Serves 10.