Preparing Atlantic Lobster Tails

When you cook frozen lobster tails, it’s ideal to thaw them first. You may either thaw them in a microwave or in the fridge. If you thaw them in the fridge, it is going to take anywhere from eight to twelve hours to allow them to completely thaw exactly the same as with beef, should you choose to thaw them in the microwave, then you’ll have to cook them immediately after thawing. Thawing the lobster tails before cooking will make them more tender than if you were to cook them frozen.

Baking
Lots of people like to broil lobster tails but it’s quite tough to maintain the segments from overcooking, therefore it’s a bit safer to bake them.
-When the lobster tails are thawed, you can brush them lightly with olive oil or butter and them place them in the oven at 400 degrees for approximately 8 to 10 minutes (you will have to cook them a little longer than that if they’re still frozen).
-When they are finished, there are lots of diverse additions you may serve with the lobster tails, such as lemon pieces or one of several distinct sauces.
Boiling
Another way of cooking lobster tails is to boil them. You’ll have to put a huge kettle of water on the stove to boil.
-Insert in 1 teaspoon of salt for each quart of water
-When the water is boiling, you drop the lobster tails into it, which will stop the boil for a limited time. When the boil starts again, you may lower the heat to medium, or moderate, and that is when the timer should start.
-For 1 to 3 oz of meat, you’ll want to boil them for about 3 to 5 minutes. For each ounce after that, you’ll have to add one or two minutes into the boiling time.

Steaming
Steaming lobster tails is just another cooking option that does not take quite long-only about five to seven minutes. It is possible to use water as the liquid for steaming, or you may use white wine (using white wine can also double as a sauce after the lobster tails are finished cooking). It’s often a great idea to stick a wooden skewer through the lobster tails, since steaming them causes them to shrivel slightly.

Broiling Large Lobster Tails
When cooking a huge lobster tail, the trick is to cook it all of the way through without scorching or drying out the top. Should you cook it too long, the meat will be tough and chewy. The best way to approach broiling a huge lobster tail would be to thaw it, then cut open the top of the shell lengthwise. You’ll require a hefty pair of kitchen shears to do so, and you may wish to cut just deep enough that you don’t cut the base of the shell. You might have to use a large knife to cut through the meat and you’ll then have to divide the shell open. Then, you will place it in a skillet just underneath the broiler. Cutting the lobster tail open like this can help expose the meat into the broiler so it will cook evenly and prevent the shell from burning or drying out.

Cooking Lobsters “Piggy Back”
Another method of broiling lobster is what’s known as”piggy back” This method may also be used when grilling lobsters also. Basically, what you’ll have to do is remove the meat from the interior of the freshwater shell for cooking. This will aid the lobster tail cook more evenly and thoroughly.
-Cut the outer shell down the center, leaving the fan tail and the bottom membrane both intact
-Next carefully lift the meat through the slit in the shell
-Put the lobster meat on a roasting pan (at a little bit of water to prevent drying) membrane side up.
-Then place the skillet and lobster tails only under the broiler. You will cook these in the same amount of time required for boiling, the only difference being that you will need to flip them over and baste them halfway through-you’ll have to do the exact same to remove the lobster meat from the shell if you will use the”piggy back” method for grilling. You may wish to cook the membrane side in grilling, also. Then, just like broiling, you’ll have to turn the lobster tail halfway through, and baste it , also.