Lobster is a delicious dish that is very famous all over the world. An alternative way that you can save money is not to buy it whole (either live or frozen), but to just buy the tail. While you can also grill, broil, or steam them, braising lobster tails is one of the easiest ways to cook, allowing you to serve immediately after removing it from the pan, or chop it up for use in other recipes. With a few quick slices through the shell and a few minutes to boil, you can have delicious lobster meat ready to go.
Ingredients
- Water
- Butter
- Salt
- Parsley or Basil
- Lobster tail
Step
Part 1 of 3: Defrosting Lobster Tails
Step 1. Purchase frozen or fresh lobster tails at the supermarket or fish market
Unless you live in an area where freshly caught lobster is available, the best place to buy lobster is a fish market or a quality grocery store. The fresher the lobster the better, but you can also use frozen lobster tails.
Do not use lobster tails that are packed with sodium triphosphate. These chemicals make the lobster heavy so that the price becomes more expensive
Step 2. Thaw frozen tails in the refrigerator for 8 to 10 hours before you cook them
You can leave the lobster tail in the package. You'll need to defrost it completely so that the meat and shell don't stick together, and so that the meat cooks evenly when you boil it.
If you don't have time to thaw them in the refrigerator overnight, thaw the lobster tails in cold water for at least 30 minutes
Step 3. Rinse the lobster tails with cold water
Hold the lobster tail with your hands or tongs under the faucet and clean all parts of the tail. Once clean, dry the lobster tails with paper towels, or let them dry before you cut them.
This is to remove all the dirt on the lobster tail so it doesn't contaminate the food. Lobsters live on the ocean floor and may carry feces on their bodies
Step 4. Use a knife or scissors to cut the lobster tail along the center
Cut the lobster to the tip of the fin. Try not to cut the meat so it doesn't break when it's boiled. Keep the shears above the meat by pulling the shell up as you cut it.
Kitchen shears are safer than knives because you have to face the knife up when cutting the shell
Step 5. Use your thumb to pull the lobster tail along the incision
The incision you make is useful for opening the shell along the middle. Keep the lobster meat in the shell while you boil and serve it.
Part 2 of 3: Cooking Lobster
Step 1. Fill a large pot with water and place it on the stove
Add water as much as 2/3 of the pot so that the water does not overflow later. The size of the pot depends on the number of lobster tails you want to boil. For each 250g lobster tail, you should ideally use 1.5 cups (350 ml) of water.
- You can also boil lobster tails in multiple boils instead of boiling them all at once.
- You can add 1 tbsp. (15 ml) to 2 tbsp. (30 ml) of salt into the water to speed up the boiling point and make the water reach a softer boiling point.
Step 2. Bring the water to a boil
Use high heat to bring the water to a boil. You'll need to reduce the heat later when you add the lobster tails to the pot, as the bubbles can quickly reach the surface.
Step 3. Put the lobster tails in the water
Use tongs to slowly insert the lobster tails, making sure they are completely submerged in the water. Check to see if there is any space between each lobster tail.
Be careful not to splash hot water on you or anyone else in there. Adding the lobster tails one at a time will keep the water in the pan from splattering
Step 4. Reduce the heat to medium or medium to high
When the lobster tails are simmering, keep the heat low and the water only bubbling, not bubbling. This allows the tail to fully mature before it detaches from the shell.
Step 5. Boil lobster tails for 1 minute for every 30 grams of weight
Most lobster tails should be boiled for 5-12 minutes to fully cook. Depending on the heat and the amount of lobster in the pot, the water will start to boil. Turn down the heat if this happens.
Step 6. Use a fork to pierce the lobster meat
The lobster tail is ready when the flesh is white and has a soft texture. The shell will turn bright red and look almost separated from the flesh.
If the lobster is not cooked, do not remove it from the water. You have to boil the lobster until it is fully cooked
Step 7. Place the lobster tails in a colander
Use any kitchen utensil you have (such as a slotted spoon or tongs) to remove the lobster tails from the water. You can use any tool at your disposal to remove the lobster tail without removing the flesh from the shell.
If you wish, you can drain the water stuck to the lobster tail using a strainer
Part 3 of 3: Serving Lobster Tail
Step 1. Slice the meat lengthwise for easy serving (if desired)
Lobster meat will be easier to eat if you slice it in the middle first. If you slice it early, it will most likely have enough meat for dinner. However, if the meat is sliced lengthwise, this will make it easier for you to eat it with a fork.
Step 2. Add butter to the lobster tail
One of the old ways to add deliciousness to lobster is to serve it with melted butter, either placed on the side or melted on the tail. Use a brush or fork to lightly butter each lobster tail.
Another option is to use clarified butter, which is melted butter that is filtered through a cheesecloth or scraped to remove excess fat. This sauce is often used for seafood such as lobster
Step 3. Add lemon juice to the lobster tail
Lemon juice can give a delicious sour taste to the tender lobster meat. If you want to serve the lobster tail with lemon, you can add lemon juice to the lobster before serving, or provide a lemon wedge that your guests can squeeze themselves.
Step 4. Choose herbs to accompany the lobster
Basil and parsley are classic choices to accompany lobster. Garnish the meat and plate with the herbs you want. You can combine butter, lemon, and herbs for a delicious lobster.
Step 5. Cut the lobster meat to use in other recipes
Once the lobster is cooked, you can use the meat in almost any recipe that calls for lobster. If you want to use lobster meat for another recipe, do so immediately because boiled lobster doesn't last as long as frozen lobster.
