Have you ever ordered a lobster tail at a restaurant and admired the sheer beauty of it? It puffs up right over the shell while the meat separates into layers you just can't wait to devour. And then there are all the different sauces, dips and garnishes that come with lobster tails, one of the most elegant dishes on a menu.
It's a lobster tail's beauty that can make it so intimidating to cook. How are you supposed to get it to look like that? And will yours taste as good? It's enough to send a person to a favorite seafood restaurant instead. With help from the tips that follow, you can create that same beautiful lobster tail at home — and pay just a fraction of the price.
1. Fresh vs. frozen
Anyone who cooks seafood knows just how important it is to buy it fresh. In this case, however, "fresh" doesn't always mean while the shellfish is still alive. Any seafood that's frozen is flash frozen, meaning that it was frozen very quickly with little chance the shellfish could have gone bad. It can be hard to find fresh lobster tails, so in this instance, using frozen ones is fine.
But don't cook the lobster from frozen. This can cause it to dry out and become tough, and it won't flake and puff up into the thing of beauty it could be. Instead, place the lobster tails into a container that can catch juices in the fridge 24 hours before cooking, and allow it to defrost. This will ensure it stays at its peak and won't spoil.
2. Butterfly themMost methods for cooking lobster tails require them to be butterflied. This not only makes the shell easier to remove after cooking time, but it can also allow the lobster tail to cook more evenly. If you want those beautiful, puffed up lobster tails butterflying them is of the utmost importance.
To butterfly a lobster tail, hold it in one hand with the top of the shell up. Use a pair of kitchen shears to cut lengthwise up the middle of the shell. Cut through some of the meat, but don't cut too deeply, and continue cutting until you almost reach the end, without cutting right through the bottom of the shell. Separate the meat from the shell gently on both the top and the bottom. Pull the meat slightly upward, but do not pull the meat right out of the bottom shell; leave it attached. This will give it the room it needs to puff up and spill over the shell as its cooks.
3. Clean themAll shellfish should be cleaned before it's eaten, and lobster tails are no different. Although they should not be placed under water as this can water down lobster tails, you should run a wet paper towel over the shell's exterior. Don't wipe down any exposed meat; just focus on the shell at this point.
You may have to clean the inside of the lobster tail a bit as well. Look for the tomalley, which is usually in the lobster's head but also can be found on the meat of lobster tails. This is a runny green substance that is actually the lobster's liver and pancreas, and it shouldn't be eaten as it can accumulate toxins. If you find it, just wipe it away with your finger or a paper towel.
You'll also need to look for the digestive tract to see if you have to devein the lobster tail. Most fishmongers will do this, but it really depends on where you got the lobster tail. This is a white and translucent vein that runs the whole length of the tail. If you can see it before cutting into the shell, grab hold of it and pull, and the entire thing should come out in one long piece. If you still can't find it after cutting the shell, move a skewer between the shell and the meat, and pull gently toward you.
4. Grill them
You can find some pretty complicated grilled lobster tail recipes, but they can also be really simple and still really delicious. Butterfly the lobster tails and brush them with olive oil. Place them onto a grill that's been preheated to about medium, laying the lobster tails shell-side down. Close the lid and grill for 10 minutes or until the meat is opaque, being careful not to overcook them.
5. Steam themSteaming is one of the easiest way to prepare lobster tails, which makes it an effective method for beginners. For this you'll need to butterfly them and place one inch of water into a pot. Put the lobster tails into a steam basket and allow the water to come to a boil. When it does, place the steam basket into the water, cover and steam for one minute for every ounce of lobster tail. (Most tails are about four ounces.) The lobster tails will be done when they are opaque and firm to the touch. Remove them from the basket and season with lemon juice and butter.
6. Boiling
If there's one cooking method for lobster tails that is easier than steaming, it's boiling. Lobsters must be boiled alive, so be sure you know how to handle a live lobster before attempting this method. For this you don't even need to butterfly the tails. Just drop the lobsters into rolling boiling water and cook for eight to 12 minutes. Cut the shells lengthwise, just as you would if you were butterflying them, and serve with melted garlic butter and lemon.
