HOW TO PREPARE LOBSTER TAILS
How to Boil Lobster Tails
Boiling is a great way to prepare lobster tails. It’s fast and doesn’t require any special equipment. We use this method in our test kitchen. It’s especially handy when making surf and turf because you can coordinate your cooking to serve the steak and lobster hot at the same time.
- Gently thaw lobster tails overnight in the refrigerator. To prevent lobster tails from curling, run a wood or metal skewer lengthwise through each tail.
- Fill a pot large enough to cover the lobster tails with water and bring to a rolling boil.
- Reduce to a simmer and add salt – about a tablespoon per quart.
- Add the 6 to 7 oz. tails to the boiling water and cook for 5 to 6 minutes. For 14 to 16 oz. tails, cook for 8 to 10 minutes. Check the internal temperature (you can insert in the thin underside) and target 140°F. Do not overcook.
- Immediately remove lobster tails from the boiling water and immerse in cold water or place on a bed of ice to stop them from cooking.
- Serve with melted butter. Feel free to add crushed garlic or lemon juice to the butter for a flavor boost. A sprinkling of chopped parsley or chives adds a pop of color and freshness.
How to Grill Lobster Tails
Cooking your lobster tails on an outside grill is fun and adds a nice char to the shells. Lobster tails cook quickly, so be sure to mind the grill!
- Gently thaw lobster tails overnight in the refrigerator. Option: quick thaw by placing frozen lobster in the plastic bag under cold running water.
- Set your gas or charcoal grill to medium, about 350°F.
- Split tails in half lengthwise. Baste the split tails with butter.
- Grill 3 minutes, flesh side to the flame, then flip, shell-side to the heat. Loosely cover with foil and grill for 3 to 4 min.
- Remove the foil, and grill for another minute until the tail meat is opaque and easily removed from the shell. Check the internal temperature and do not let it exceed 140°F
- Serve with lemon wedges, melted butter or your favorite cocktail sauce.
How to Make Butterflied Lobster Tails
Cooking your lobster tails on an outside grill is a fun and adds a nice char to the shells. Lobster tails cook quickly so be sure to mind the grill!
- Defrost the tails in the fridge for 18-24 hours. Make sure they are completely thawed when you start cooking.
- In a small saucepan over medium heat, melt the butter. Then add garlic and let cook for 1-2 minutes. Remove butter from heat and stir in lemon zest, lemon juice and parsley. Set aside while preparing lobster.
- Place a lobster tail in one hand, shell side up. Cut the shell almost to the very end of the tail, then, gently squeeze the lobster with the hand you are holding it in, the shell should open a little. Be careful not to squeeze too hard, you do not want the shell to crack completely. Gently use your fingers to loosen lobster meat from shell, should there be anything stuck. Then lift the lobster tail out of its shell and place it on top.
- Brush the tails generously with the butter.
- Broil on high for 6-8 minutes and remove when the internal temperature reaches 140°F.
- Serve with remaining butter and crusty baguette
How to Thaw Frozen Lobster Tails
Sea to Table lobster tails are wild-caught and flash frozen. They will keep for up to 12 months in their frozen state. Each label includes a BEST BEFORE date for easy reference. Don’t refreeze once thawed.
The best way to thaw your lobster tails is by placing them in the refrigerator. This will take about 24 hours. A gentle thaw also helps to keep the meat from sticking to the shell. Remove the outer paper wrapper and place the plastic bag and tails on a plate or tray to catch any drips.
If you’re in a rush, you can also do a speed thaw. Place your lobster tails in the plastic bag in cold water for 30 to 60 minutes. This will accelerate the thawing process and prepare them for any of the above cooking methods.