![]() ![]() Baste the meat on all sides with melted butter and seasonings to taste, then gently return the meat to the shell. Separate the two halves, then gently separate the meat from the shell on each side, leaving only the very bottom attached to the shell. To grill, split the tails down the middle with a large chef’s knife, pushing the point into the narrow tail end of the tail and then using the heel of your hand to push down and split the rest (finish the job with kitchen scissors if necessary). Do not let them burn!Ĭooking lobster tails need not be restricted to the kitchen stove. This should take about 15 minutes depending on the size of the tails. ![]() Season the tail meat with butter and your preferred seasoning, then broil until it is lightly browned and the flesh is opaque. Gently spread the shell apart, just slightly. At this stage, some folks like to loosen the meat from all the but the base of the tail, and then gently lift the flesh up (not separating it from the base) and allow it to “rest” on the shell where you’ve cut it, but others say that keeping it in the shell helps retain moisture. To broil lobster tails, arrange them on a baking sheet, then cut down the tops of the lobster tail-back with kitchen scissors, stopping about an inch from the tail-flap. Three of the most popular methods are broiling, grilling, and steaming. When cooking lobster tails for a party, plan for one 8-oz. tail per person.Ĭooking lobster tails is the same as cooking the whole lobster - they can be boiled, steamed, baked, broiled, or grilled to suit your taste. ![]()
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