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Name: Lobster Tails Info
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 Information

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INGREDIENTS

1 Information

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INSTRUCTIONS

>Ive never cooked lobster tails at home -- I can get rock lobster TT> tails, frozen, but I dont think Ive ever seen real lobsters TT> except for fresh (sort of) in a tank, in markets around here. Virtually all the rock lobster thats available, except for coastal areas where its caught fresh, is frozen anyway, so it doesnt much matter. Once the lobster is dead, the edible life span on the meat can be measured in hours, so they freeze em immediately for shipment. TT> Your sources, of course, probably far exceed my sources, when it TT> comes to lobster tails. Unfortunately, no. For some reason, management is more than a little stuffy about our dragging home samples :-) I do drag home a dying Maine Lobster once in a while (if it looks like its not gonna make it through the night). Its a mixed blessing, since the darn thing has to be cooked immediately, and I just cant get all that worked up about lobster at 1 oclock in the morning. Actually, the frozen rock tails are pretty good, if theyre prepped correctly and you dont overcook em. If you ever want to try, heres how: 1. Thaw the tails overnight in the refrigerator, or quick-thaw them under COLD running water. At no time should the temperature of the lobster flesh exceed 40 degrees (F). 2. (NOTE: the following directions are for right handed people only. Left handers should reverse the directions). Grasp the lobster tail in your left hand, with the fins pointing away from you, and the open (body) end pointing toward you. The top (rounded part) of the shell should be on top. If you have sensitive hands, you may wish to protect your hand with a towel, as the lobster barbs are sharp and can infect like crazy. 3. Carefully insert the blade of a pair of kitchen shears between the lobster meat and the uppermost shell, and make a lengthwise cut through the shell, stopping just at the point where the shell and fins meet. Do not cut into the fin area. 4. Use the shears or your fingers to cut through the shell at the point where the fins and the shell meat, so that you now have a "T- shaped" cut in the lobster shell. 5. Use your hands to pry the lobster out of the shell, leaving the portion at the top (where you cut the T) still attached to the shell. (Dont be afraid to get rough here -- the meat is pretty sturdy, and the shell is TOUGH.) 6. After the meat has been removed from the shell (but still attached at the top), flip it over (it will remain attached), and make 3-4 shallow (careful here, its easy to get carried away and cut through everything) cuts at about a 45 degree angle through the tough membrane on the underside of the meat. (This prevents the cooked tail from curling. 7. Flip the tail over so that the meat is sitting directly over the cut shell. 8. Using a sharp knife and a gentle hand (again, you dont want to cut through the meat), Cut about halfway through the center of the tail. It should fall open. Now make two more shallow parallel cuts on either side of the center cut. 9. Finally, use your thumbs to press down on the shell at the fin end until it snaps, and fan out the fins for a pretty presentation. 10. Brush the tail with butter, season lightly with seafood seasoning or sweet paprika, and place it in a shallow ovenproof baking dish. (We use pie tins). Place about a quarter inch of water in the dish, and stick the whole thing under the broiler until the meat JUST turns opaque. Do not overcook or it will be tough, dry, and From: Burton Ford Date: 06 Sep 96 Posted to MM-Recipes Digest V4 #097 by BobbieB1@aol.com on Apr 7, 1997

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Lobster Tails Info

1 Information

>Ive never cooked lobster tails at home -- I can get rock lobster TT>  tails, frozen, but I dont think Ive ever seen real lobsters TT> except  for fresh (sort of) in a tank, in markets around here.    Virtually all the rock lobster thats available, except for coastal areas  where its caught fresh, is frozen anyway, so it doesnt much matter. Once  the lobster is dead, the edible life span on the meat can be measured in  hours, so they freeze em immediately for shipment.    TT>  Your sources, of course, probably far exceed my sources, when it TT>  comes to lobster tails.    Unfortunately, no.  For some reason, management is more than a little  stuffy about our dragging home samples :-)  I do drag home a dying Maine  Lobster once in a while (if it looks like its not gonna make it through  the night).  Its a mixed blessing, since the darn thing has to be cooked  immediately, and I just cant get all that worked up about lobster at 1  oclock in the morning.    Actually, the frozen rock tails are pretty good, if theyre prepped  correctly and you dont overcook em.  If you ever want to try, heres how:    1.  Thaw the tails overnight in the refrigerator, or quick-thaw them under  COLD running water.  At no time should the temperature of the lobster flesh  exceed 40 degrees (F).    2.  (NOTE:  the following directions are for right handed people only. Left  handers should reverse the directions).  Grasp the lobster tail in your  left hand, with the fins pointing away from you, and the open (body) end  pointing toward you. The top (rounded part) of the shell should be on top.  If you have sensitive hands, you may wish to protect your hand with a  towel, as the lobster barbs are sharp and can infect like crazy.    3.  Carefully insert the blade of a pair of kitchen shears between the  lobster meat and the uppermost shell, and make a lengthwise cut through the  shell, stopping just at the point where the shell and fins meet. Do not cut  into the fin area.    4.  Use the shears or your fingers to cut through the shell at the point  where the fins and the shell meat, so that you now have a "T- shaped" cut  in the lobster shell.    5.  Use your hands to pry the lobster out of the shell, leaving the portion  at the top (where you cut the T) still attached to the shell. (Dont be  afraid to get rough here -- the meat is pretty sturdy, and the shell is  TOUGH.)    6.  After the meat has been removed from the shell (but still attached at  the top), flip it over (it will remain attached), and make 3-4 shallow  (careful here, its easy to get carried away and cut through everything)  cuts at about a 45 degree angle through the tough membrane on the underside  of the meat.  (This prevents the cooked tail from curling.    7.  Flip the tail over so that the meat is sitting directly over the cut  shell.    8.  Using a sharp knife and a gentle hand (again, you dont want to cut  through the meat), Cut about halfway through the center of the tail. It  should fall open.  Now make two more shallow parallel cuts on either side  of the center cut.    9.  Finally, use your thumbs to press down on the shell at the fin end  until it snaps, and fan out the fins for a pretty presentation.    10.  Brush the tail with butter, season lightly with seafood seasoning or  sweet paprika, and place it in a shallow ovenproof baking dish. (We use pie  tins).  Place about a quarter inch of water in the dish, and stick the  whole thing under the broiler until the meat JUST turns opaque. Do not  overcook or it will be tough, dry, and  From: Burton Ford                     Date: 06 Sep 96    Posted to MM-Recipes Digest V4 #097 by BobbieB1@aol.com on Apr 7, 1997

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Nutrition

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Serving Size: 1 Info (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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