Tips for Cooking Lobster Tail

Lobsters are the Crème de la crème of seafood, but actually this highly priced delicacy started out as being a poor man's food. Though there are many different types of lobsters, the ones used most often for cooking are the clawed lobsters. Lobster come in many sizes; Jumbo, over 2 1/2 pounds; Large (or Select), from 1 1/2 to 2 1/2 pounds; Quarters, from 1 1/4 to 1 1/2 pounds and Chicken Lobsters, which are about 1.19 pound. The claws and tail are the fleshy part of the lobster, while the torso and legs contain little meat; which is why, the claws and tail are the preferred ingredients.

Cooking Preliminaries
One might buy the entire lobster or just the tails. Lobster tails are often available frozen and so would need to be thawed before cooking. This can be done by leaving it outside till it defrosts, or putting it into the microwave. However care should be taken, that it does not get cooked in the process. If one has the entire lobster, then the tail needs to be separated from the rest of the body.

The lobster tail must be washed well before one commences any cooking process. Removal of the flesh from the tail has to be done carefully. The back of the shell can be cut open using a pair of kitchen shears. After cutting down the center, the fan part of the tail may be left intact for show. The tail flesh can be lifted out by gently prying the shell open using your thumbs. Lastly, the blue vein must be removed from the flesh by cutting it out. Now the meat is at your disposal to use in any way you desire.

Tips for Cooking Lobster Tail
There are numerous methods of cooking lobster tail. Lobster tails may be boiled, cooked in an oven or grilled. Most people relish the luscious natural taste of lobster meat, preferring to add only salt and butter. Depending on your proficiency in the kitchen, you may try out the simplest method of cooking, or venture to make a recipe that is haute cuisine. Here are a few options:

Grilled Lobster Tails with Butter
Ingredients

• 4 lobster tails (5 ounces each, though size may vary)
• Scallion Butter/ Hot & Spicy Butter/ Chili-Mustard Butter

Preparation

• Heat the grill till it is ready for cooking. Pick your butter, you could use regular butter or one of the recommended low-fat butters.
• Once the lobster meat is removed from the tail shell, you must brush it with your choice of butter. Next, place the meat on the grill. Grill it over medium-high heat for 4 minutes, without any covering. Brush it once again with the butter mixture and continue grilling for another 4 or 5 minutes. Within this time the meat should turn opaque, indicating that it is cooked.
• Your lobster tail is now ready to be served. Heat the remaining butter mixture and serve it as a dip. You can serve approximately 3 tablespoons of dip per lobster tail.

Mexican Lobster Tail on Skewers
Ingredients

• 6 lobster tails
• 3/4 teaspoon sweet paprika
• 3/4 teaspoon ground cumin
• 1/2 teaspoon granulated garlic
• Leaves from 3 sprigs of rosemary
• Leaves from 15 sprigs of thyme
• 1 cup canola oil
• Pinch of salt
• 12 ten-inch wooden skewers

Preparation

• Boil the lobster tails for 4 minutes and then let them cool. Once you've separated the flesh from the shell, you have to slice it in half.
• Use a deep container to mix the rosemary, thyme, paprika, cumin, garlic, oil, and salt, into a thick paste.
• Use the skewers to pierce through the lobster meat. If the skewers are wooden, soak them in water for half an hour prior to this process.
• Generously coat the skewered meat with the marinade, and then refrigerate it for 15 minutes.
• Heat the grill till it is ready for cooking. Place the skewers on it, for approximately 4 minutes on each side till it is cooked.
• Serve and savor the flavors!

Lobster Tail Thermidor
Ingredients

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

Preparation

• Boil the lobster tails till cooked. The thumb rule to follow while boiling lobster is 7 minutes for the first pound and 3 additional minutes for each pound thereafter. Separate it from the tail shell.
• Finely chop the spring onions and soften them in 25 gms of butter. Add one tablespoon of flour and mix it into a paste. Add two tablespoons of mustard powder, half a pint of milk and a dash of brandy to it. Continue mixing till you have a smooth sauce without any lumps.
• Heat the sauce till it is slightly thick. If it gets too thick, you can add some cream to dilute it.
• Add chopped lobster meat to the sauce while it is still being heated. After gently mixing it, place the lobster meat and sauce back into the shell. Cover each portion with grated cheese and breadcrumbs.
• Now place the filled shells under a heated grill till it turns a beautiful golden brown.
• This ambrosial preparation is now ready to be served.

These recipes range from the simplest to the slightly more complex. So don't let the chef's hat intimidate you. Be brave, be inspired and take your pick. Add a few original flourishes and make it your own. And lastly, share it with someone, for it will only add to the experience.