Picked up a couple yesterday at the local grocery store. Never done lobster before. Broil best option? Literally have zero idea how to prepare them but thought it would be interesting to give it a try. Appreciate any responses.
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Lobster tails
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Last: 2 yr ago by fka ftc
Sous vide in a bag of butter
Sazerac said:
Sous vide in a bag of butter
Do I need to do any prep work before hand?
Yes. Run a skewer down the tail so it doesn't curl. Then plunge them in boiling water for one minute, and then directly into an ice bath. Then you can remove the shell and put them in a sous vide bag with a bunch of butter.
Make a cardiologist appointment.JimbosHatBarelyFits said:Sazerac said:
Sous vide in a bag of butter
Do I need to do any prep work before hand?
(Just kidding, that sounds amazing.)
I'm sauteeing one with peppers and garlic in olive oil for a pasta tonight.
Throw them on the grill!
Remove the clear lining on the underside, but keep the flesh attached to the end of the tail. De-vein them and put in a ziploc with salt, butter, sparkling wine and a splash of orange juice for a few hours.
Place on grill shell-down for 5-7 minutes - basting with marinade occasionally. Flip over with the flesh down for a minute or two, then back on the shell until cooked (firm, white flesh).
Remove the clear lining on the underside, but keep the flesh attached to the end of the tail. De-vein them and put in a ziploc with salt, butter, sparkling wine and a splash of orange juice for a few hours.
Place on grill shell-down for 5-7 minutes - basting with marinade occasionally. Flip over with the flesh down for a minute or two, then back on the shell until cooked (firm, white flesh).
Why sparkling wine
I don't know if it does anything different, just what an old recipe called for. Have done it several times and it's turned out great.
If you are going to grill buy warm water instead of cold water tails. Warm water are more firm and hold up better.
HTownAg98 said:
Yes. Run a skewer down the tail so it doesn't curl. Then plunge them in boiling water for one minute, and then directly into an ice bath. Then you can remove the shell and put them in a sous vide bag with a bunch of butter.
At what temp?
130
I saute in a little garlic butter on a low simmer. Don't let it overcook.
Look up the "Outback Steakhouse" technique. That's all lobster is good for.
I grab the massive (20 oz plus) lobster tails from HEB from time to time and cook them in the oven.
I cut the shell down the middle on top and pull the meat out so it rests on the shell (butterfly style).
Brush with butter and place in the oven under the broiler.
Here's a decent set of instructions: https://www.wholesomeyum.com/the-best-broiled-lobster-tail-recipe/
I like to grab some fancy flavored butter from HEB for the tails as well. Don't forget dessert - I recommend Lipitor.
I cut the shell down the middle on top and pull the meat out so it rests on the shell (butterfly style).
Brush with butter and place in the oven under the broiler.
Here's a decent set of instructions: https://www.wholesomeyum.com/the-best-broiled-lobster-tail-recipe/
I like to grab some fancy flavored butter from HEB for the tails as well. Don't forget dessert - I recommend Lipitor.
I do exactly what HTownAg98 does.
This is what I do, but not with a marinade. I like the taste of lobster with just a little garlic butter.kithas said:
Throw them on the grill!
Remove the clear lining on the underside, but keep the flesh attached to the end of the tail. De-vein them and put in a ziploc with salt, butter, sparkling wine and a splash of orange juice for a few hours.
Place on grill shell-down for 5-7 minutes - basting with marinade occasionally. Flip over with the flesh down for a minute or two, then back on the shell until cooked (firm, white flesh).
I grill them with zero seasoning, but cut off membrane, start on shell, finish shell side up.
Tasty.
I'm a big fan of doing these on the smoker. Usually do them a few times a year
https://overthefirecooking.com/smoked-lobster-tails-with-parmesan-butter/
https://overthefirecooking.com/smoked-lobster-tails-with-parmesan-butter/
I might have to try that
Season, grill over mesquite (one of the few times I lobby for and use heavy mesquite) with a good amount of butter. If you don't have mesquite, pecan, then hickory in that order.
Mesquite, IMO, pairs extremely well with seafood - better than any other type of protein on the grill. Throw some bacon wrapped scallops on while you are at it and enjoy a hell of a fine meal.
Mesquite, IMO, pairs extremely well with seafood - better than any other type of protein on the grill. Throw some bacon wrapped scallops on while you are at it and enjoy a hell of a fine meal.
Unless I missed it, but when butter is mentioned I always default to clarified butter.
https://www.seriouseats.com/clarified-butter-recipe
I will make 4 or 8 sticks and then put in various containers with spices. Lobsters, other shell fish, searing a steak, etc.
A good clarified butter is like a good ranch. I dip anything in that ****.
https://www.seriouseats.com/clarified-butter-recipe
I will make 4 or 8 sticks and then put in various containers with spices. Lobsters, other shell fish, searing a steak, etc.
A good clarified butter is like a good ranch. I dip anything in that ****.