Easy Lobster Tail Instructions
- Thaw frozen lobster tails for 24 hrs. in refrigerator, or keep in package and run under water for 2 hours.
- This recipe is for 2 fully thawed tails. You will need more or less water for more or less tails.
- Season 4 qts of water with 2 halved lemons, 1 t. black peppercorns and 2 t. salt. Bring to a boil.
- Drop in 4 tails. Put the lid on and set timer for 4 minutes. (One minute for each ounce PER TAIL.)
- Drain lobsters immediately. Cut shells down the middle of the top of the tail with kitchen shears.
- Serve with clarified butter and lemon. Enjoy!
Foolproof Poached Lobster Tail
- You’ll need 8 ounces of lobster per person. Cut shells down the middle of the top of the tail with kitchen shears. Grab both sides and pry the shell apart and pull the tail out. If you get it just right, the meat will pull away from the shell and should come out in one piece. Shelling lobster raw is far easier than shelling lobster cooked, BTW.
- Grab your medium sauce pan. Put one quarter cup of water in the bottom and put over medium heat. You’ll need two sticks of softened unsalted butter cut into 12 pieces each. When the water begins simmering add two pats of butter and whisk until melted. Keep whisking and continue in this fashion with two pats of butter at a time until all the butter is incorporated. Voila! You’ve just made an emulsion.
- When this mixture comes to a simmer (that means tiny little bubbles all over but no large popping bubbles, that’s a boil), add the lobster tails one by one and nestle them in the butter. They will not be completely submerged. Keep turning and moving around. You will notice as they cook from the outside in that the flesh turns opaque. A 4 oz. lobster tail will take between four and seven minutes. As soon as the center of the tail is white and no longer translucent, the tails are done. Pull them out one by one as they finish cooking.
- This lobster can be served as is with a squeeze of lemon, refrigerated for up to three days and used for lobster salad, or devoured immediately.
Oven or Grill Methods
Oven: Cook at 425 degrees for 12 to 14 minutes in the shell
Grill: Cook at 425 degrees on indirect heat for 12 to 14 minutes in the shell
Ingredients
Directions
Thaw frozen lobster tails for 24 hours in refrigerator, or keep in package and run under water for 2 hours.
This recipe is for 2 fully-thawed tails. You will need more or less water for more or less tails.
Season 4 quarts of water with 2 halved lemons, 1 teaspoon black peppercorns and 2 teaspoons salt. Bring to a boil.
Drop in 4 tails. Put the lid on and set timer for 4 minutes (one minute for each ounce PER TAIL).
Drain lobsters immediately. Cut shells down the middle of the top of the tail with kitchen shears.
Serve with clarified butter and lemon. Enjoy!
You’ll need 8 ounces of lobster per person (Fun fact: This also works with 4 to 6 count Jumbo Shrimp, too!). Cut shells down the middle of the top of the tail with kitchen shears. Grab both sides and pry the shell apart and pull the tail out. If you get it just right, the meat will pull away from the shell and should come out in one piece. Shelling lobster raw is far easier than shelling lobster cooked, BTW.
Grab your medium sauce pan. Put one quarter cup of water in the bottom and put over medium heat. You’ll need two sticks of softened unsalted butter cut into 12 pieces each. When the water begins simmering add two pats of butter and whisk until melted. Keep whisking and continue in this fashion with two pats of butter at a time until all the butter is incorporated. Voila! You’ve just made an emulsion.
When this mixture comes to a simmer (that means tiny little bubbles all over but no large popping bubbles, that’s a boil), add the lobster tails one by one and nestle them in the butter. They will not be completely submerged. Keep turning and moving around. You will notice as they cook from the outside in that the flesh turns opaque. A 4 oz. lobster tail will take between four and seven minutes. As soon as the center of the tail is white and no longer translucent, the tails are done. Pull them out one by one as they finish cooking.
This lobster can be served as is with a squeeze of lemon, refrigerated for up to three days and used for lobster salad, or devoured immediately.