1.Thaw out tails. Do this at refrigerator temperature. Do not Use water. Take out of Freezer at least 36 hours before expected meal.
2.Boil enough water to cover 2 tails, This is for 2 8-10oz. tails When it is at a rolling boil add tails. Leave tails in for exactly 3 minutes. Water need not boil again. If you have a 12-14 oz. cook for 5 minutes. If you have a bigger tail cut it half. Take out as soon as the time is up. Pre-heat oven to 450.
3.Take the tails out of water right away. Let them rest for a few minutes to cool off. Use a pair of good scissors, no pocket knifes, to slit top of shell to ½ inch from end of tail. Not all the way or you will have 2 tails.
4.Pull the meat out of shell but leave the very end attached, that would be the end in the ½ inch you didn’t cut at the shell. Push the shell together and drape meat over top of shell carefully. ½ in and ½ out is best but if shell is not stiff enough just drape over shell best you can. Do not use duct tape to hold shell together if you mess this part up. Just push it together the best you can.
5.Score the meat from end to end about ½ inch on the top if this wasn’t accomplished with the shell cut. This will cause the lobster to puff up nicely when cooked.
6. Put the tails on a rack over a pan in your preheated oven. Make sure and put about 1 cup of water in the pan below the rack. Put on middle rack of the oven.
7. Cook for about 12 minutes. Add an extra 5 minutes for the bigger tails.
8. Turn oven to broil. Baste tails with melted butter.…Cook time should be about 10 minutes after the broiler is heated up. Use spoon to baste butter on tails to make them crispy and lovely on the top. Be sure and watch the tails at this point so it doesn’t burn from the butter. The tail will turn opaque white from translucent white. When the tails are done, the meat should feel firm when you press it. Don’t be afraid to pull it out a bit and taste it. Always taste the other person’s tail, not your own.
9. Use all the rest of the butter to dip the rest of the tail in. Put towels on the table so as not to make a huge mess. If anyone stops by, Do Not answer the door. Happy Eating!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (337g)|
|Recipe Makes: 2|
|Calories from Fat: 843 (83%)|
|Amt Per Serving||% DV|
|Total Fat 93.7g||125 %|
|Saturated Fat 58.4g||292 %|
|Monounsaturated Fat 24.3g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 455.8mg||140 %|
|Sodium 1313.9mg||45 %|
|Potassium 643.1mg||17 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.2g|
|Protein 43.1g||62 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1012
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