Last Updated: 7/1/2022
Lobster buttocks, is easily the defacto standard for any white-tablecloth steakhouse staple menu item. many AWG Private Chefs clients ordain this daintiness on the regular because it ‘s something “ visualize and hard to make at home ”. The truth of the matter is, cooking lobster tails at home is quick and very easy, and oh so tasty !
Best Ways How to Cook Lobster Tail at Home Perfectly Every Time
Preparing and cooking lobster tails should never have to be a daunting job. The chief mistake that most home cooks often make while making lobster at home, is that they tend to overcook the poor lobster tail to death. This results in bully, cartilaginous, and unsympathetic kernel texture and flavor .
There are three primary preferred methods of cooking lobster tails that if followed precisely, will result in a arrant, tender, and tasty have, every individual prison term !
Different Types of Lobster:
There are two main chiefly use types of this favorite menu token sold here in the United States. Cold water, and warmly urine diverseness .
Cold water lobster is the most predominant lobster served in most U.S. restaurants. Cold urine lobster meat traditionally has a dense texture, a fresh uninfected flavor, and cooks up beautifully. american english Cold water lobster for the most separate originates from the state of Maine, on the eastern seaside of the United States .
Both types of lobster placid cook up “ bolshevik ”. american ardent water lobster originates chiefly from the state of Florida, The Caribbean, and Latin America. It tends to have much more of a delicate protein structure and much cooks up with a texture a bit more on the farinaceous side .
As individual chefs, we often find that most of our clients that enjoy the warm body of water species reside outside of the United States, as they tend to eat more of the warm water species abroad, primarily due to handiness and abundance in the provide chains .
Tips on How To Shop For Lobster:
Whenever you ‘re at the local fishmonger or the seafood counter at your favorite mega grocery store, always ask to visually inspect your lobster tails before you buy them ! There are some crucial key points you will want to check for before spending your hard-earned money on these little beauties that you may not be able to see from behind the glaze :
- Avoid lobsters with meat that is discolored (yellowish, green, etc) uncooked lobster meat should always be milky white and opaque.
- Avoid lobsters that have been advertised as “enhanced, extra moist, or water added” as this is nothing more than draining your wallet by the producer adding a solution of salt water to the product to increase its weight. Remember you pay for lobster by the pound!
- Avoid lobsters that have highly discolored spots on them. While natural spots occur, like the photo above, grossly discolored spots could perhaps indicate that the lobster has been injured and/or may have some other strange anomaly that possibly could have degraded the meat quality.
How To Properly & Safely Thaw Frozen Lobster Tail
When you purchase your lobster, chances are it will be pre-frozen, unless you ‘re purchasing straight off the fishing dock or out of a live lobster tank car. The two safest methods in which to properly dissolve freeze lobster are :
Thawing Lobster in Cold Water
This is the quickest way how to thaw lobster on the same day. Take your lobster tails out of their box, and give them a quick wash under the wiretap with cold run water. then place the lobster in a deep-freeze grade zip up acme bag, add a couple of butter knives to the bag with the lobster, and lento lower the lobster tails into a big pot of urine leaving good about 3/4 of an inch of the zip up open. This is known as the shift method and will remove the maximum measure of publicize out of the pocket to give the lobster the most contact with the water, without it getting boggy .
once you ‘ve displaced as much air out of the bag as possible, seal it. The butter knives will act as weights to hold the stallion udder submerged. Let your tap run in a decelerate and firm stream for 1-2 hours. Your lobsters should be thawed beautifully .
Important. NEVER THAW ANYTHING WITH HOT WATER! not only can this begin to cook the lobster inefficaciously, but it can besides breed harmful bacteria and can make you very sick.
Thawing Lobster in the Fridge
Thawing lobster in the refrigerator is the best method when you have 24 hours ahead of prison term before you wish to cook them. Simply use a minor rim sheet pan ( baking sheet with a sass on it ), and place a pad of 4-5 composition towels under the master packaging that the lobsters came in. Place the lobsters on a ledge in the middle of your electric refrigerator, and let the electric refrigerator do the work for you, lento and safely thawing the meat. The newspaper towels will absorb any meltwater fluent that comes out of the lobsters during the thaw process and will speed cleaning for you.
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How long do I cook lobster tail for?
average lobster cooking times will vary depending on the size of lobster tails you have .
- For a 4 ounce lobster tail, cooking time will range from 4-8 minutes.
- For a 6 ounce lobster tail, cooking time will range from 6-9 minutes
- For a 8 ounce lobster tail, cooking time will range from 8-11 minutes
- For a larger than 8 ounce tail, consider yourself blessed! Cooking time will range from 11-15 minutes
Why don’t we quote exact cooking times?
The character or species of lobster you have, the type of oven you have, how accurate your oven ‘s thermostat is, etc. Please use a trust instant-read thermometer to test the internal temperature of your lobster. You do n’t want to turn the hard-earned money that you just spent buying the delicious crustaceans and turn them into a condom tire .
Lobster Tail Cooking Methods:
Steaming Lobster Tails:
Steaming lobster tails is my most preferred method of cooking lobster. Steaming provides a more gentle heat and cook method acting, which will result in a lot more tender lobster tail kernel, while still cooking the stern all the direction to the proper doneness. Add approximately 3-4 inches of water into your pot, and home over high gear heat, with a pair of dependable timbre kitchen shears, make a ignore in the top of the lobster buttocks from the heading end to tail end, making certain to cut only the shell and not the offer kernel below .
This will aid in steam penetration, and allow for faster cooking without the gamble of the lobster kernel getting tough on you. Add the lobster tails to the bamboo soft-shell clam, close the lid, and steamer with the time limits listed above, or until the kernel is opaque and whiten in tinge, and using an instantaneous read thermometer home temperature registers approximately 140 degrees F. DO NOT OVERCOOK IT!
Oven Roasted Baked Lobster Tail
locate the lobsters on a rim bake sheet tray lined with big duty aluminum hydrofoil ( for easy clean-up ) and again, cut the top of the blast as indicated above paying limited attention so a to not cut the pulp of the lobster while creating the cut. Spread open the shell approximately 1/2 to 3/4 of an column inch or so to expose the pulp below. Brush the lobster tails with fade pull butter ( besides known as clarify butter, or ghee ), add some minced garlic & herb if you wish, and roast in a 450-degree oven utilizing the suggested cook times above. Again you are looking for a prey lobster internal temperature of 140 degrees F.
I ‘m indisputable you ‘re asking yourself hey Chef, “ but what about how to broil lobster tail”. My answer is a simple resonant NO .
Broiling is an ultra-high heating system cooking method that can quickly take your lobster fag end kernel from tender and delicious, to dried out rubbery pencil eraser texture in equitable a moment or two. average family oven broilers will run at a temperature anywhere from 500-600 degrees F, but some high output broilers can reach 800+ degrees F. These fudge temperatures for lobster are far excessively high .
BBQ Grilled Lobster Tail
There is surely something to be said about the season that a BBQ grillroom imparts into food. With that being said, it ‘s besides a immediate way to overcook these bid crustaceans. then now is not the time to walk aside from the grillroom going in research of another improbable frosty cool pornographic beverage. To grill lobster chase, just cut a slit in the shell as previously indicated, using your kitchen shears.
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Run a bamboo skewer thru the concentrate of the lobster chase, this will prevent it from curling during grill, if you do n’t have a skewer, you can constantly use the treat of a stainless steel steel teaspoon. When you grill your lobster tails, always use the thermometer temperature trial method acting, again looking for no more than 140 degrees F. I prefer to grill lobster tails over indirect heat to drastically help reduce the risk of overcooking or drying them out.
Key Points When Cooking Lobster Tail At Home:
- Always inspect your lobster for discoloration, & unusual spots
- Never cook lobster to more than 140 degrees F internal temperature using a trusted digital instant-read thermometer
- When grilling lobster, use a bamboo skewer to prevent the tail from curling
- Slice the shell without cutting the meat to allow for more even cooking and a beautiful presentation.
- You can never have enough melted unsalted butter and lemon with lobster tails!
Questions ? Comments ? Drop us a message below, we ‘re here to help !
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About the Author: Certified Master Chef Sean Andrade is Executive Chef/Owner of AWG Private Chefs, voted the # 1 Private Chef Company in California, Best Personal Chefs and Best Caterers in San Francisco for multiple years by Expertise. Chef Sean has worked in the restaurant and cordial reception industries worldwide for more than 25 years. His company AWG Private Chefs offers highly custom-tailored, bespeak private chef dining experiences, blue-ribbon location meal manner of speaking, and consequence provide in over 30 countries around the earth .