Cooking Lobster Tails

The mere mention of the word 'lobster' is enough to make one salivate. Lobster is considered the cordon bleu of seafood, which is why this delicacy is highly priced. However, by making lobster tails at home, one can enjoy it whenever they wish, and also spare their pocket! The claws and the tail are the fleshiest part of the lobster. Lobster tail makes for an elegant main course dish, and is just the thing to make to wow your guests. There are a few preliminaries to the actual cooking process which we will explain below, followed by one simple and one extravagant manner of preparation.

Instructions to Cook Lobster Tails

Since you only plan to prepare the tails, it is advisable to procure only this part of the lobster. You may also buy them either fresh or frozen, and in the case of the latter, thawing is first required. The best way to do so (according to my mother) is by leaving it outside for a sufficient amount of time, but if you are short of time, you can put it in the microwave. Once thawed, you should wash the tail well under flowing water. Now comes the tricky part, which is extracting the flesh from the tail. Use a pair of kitchen shears to cut down the center of the back of the shell. However, you can leave the fan part of the tail intact for show, just as is done with shrimp. Wedge your thumbs in the opening and gently push open the shell. Once the flesh is free of the shell, cut the blue vein out of it.

Grilled Lobster Tails with Butter

Ingredients

• Scallion Butter/ Hot and Spicy Butter/ Chili-Mustard Butter
• 4 lobster tails (approx 5 ounces each)

Directions

• Heat the grill. Pick your butter of choice, though regular butter works just fine. If you are on a diet, select a low fat variety. You can also make your own flavored butter by mixing in a little crushed garlic into it.
• Now evenly brush the tail flesh with the butter you have picked and place it on the heated grill. Cook for 4 minutes over medium-high heat, without any covering. Add another coat of butter and grill for another 4 or 5 minutes. Once the meat turns opaque, its cooked!
• Serve your lobster tail with remaining butter mixture as a dip.

Lobster Tail Thermidor

Ingredients

• 25 g of butter
• 2 lobster tails
• ½ pint of milk
• 2-3 spring onions
• 2 tsp of mustard powder
• Handful of cheese
• 1 tbsp of flour
• Handful of breadcrumbs
• Dash of brandy

Directions

Start by boiling the lobster tails till they are cooked. Usually 7 minutes for the first pound and 3 additional minutes for each extra pound is sufficient. Take the cooked flesh out of the tail shell. Chop the spring onions and saute them in 25 g of butter. Take it off the heat and stir in one tablespoon of flour, followed by two tablespoons of mustard powder. Then pour in half a pint of milk and a dash of brandy. Dissolve any lumps that may have formed and then place it over medium heat to thicken. Add chopped lobster meat, stir to coat evenly and place the lobster meat and sauce back into the shell. Sprinkle grated cheese and breadcrumbs on lobster meat, and slide the filled shells under a heated grill till it turns a beautiful golden brown.

These lobster tail recipes range from easy to extravagant. Lobster flesh is endowed with flavor and taste, and is scrumptious even without any excessive additions. Bon appétit!