Boiled Lobster Tail Recipes

BOILED LOBSTERS

Steps:

• Fill a large stockpot about half full of water. Add the salt and bring to a boil. When the water has come to a rolling boil, plunge the lobsters headfirst into the pot. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook the lobsters for 12 to 18 minutes (hard-shell lobsters will take the longer time), until the shells turn bright red and the tail meat is firm and opaque when checked.
• Lift the lobsters out of the water with tongs and drain in a colander. Place underside up on a work surface and, grasping firmly, split the tails lengthwise with a large knife. Drain off the excess liquid. Serve with melted butter and lemon wedges.

BOILED LOBSTER

Steps:

• Pour 1 gallon of water into a large stock-pot, and add sea salt. Add the thyme sprigs and parsley stems, white wine, and lemon juice. Bring the pot to a rolling boil. Place the lobster tails into a steaming tray or colander, on top but not touching the boiling water for about 12 minutes, until the meat loses its opalescence.
• In a small saucepan, melt the butter over medium heat. Bring to a boil until the milk solids have separated and sunk to the bottom of the pan. Remove out the clarified butter and place in a warm cup until the lobster is done.
• Serve lobster with lemon wedges, drawn butter in a small bowl, and garnish with parsley.

EASY BROILED LOBSTER TAILS

Steps:

• Preheat the oven's broiler.
• Thaw the lobster tails partially and use kitchen scissors to cut the shells open lengthwise down the back. Brush the exposed meat with olive oil and season with lemon pepper. Place on a broiler pan with the opening facing upwards.
• Broil the tails about 6 inches from the heat source until they are opaque and slightly browned at the edges, about 10 minutes.

BOILED LOBSTER TAILS

Steps:

• Put court-bouillon into a large stockpot. Cover, and bring to a boil over high heat. Working in batches, plunge lobsters headfirst into water. Cover; return to a low boil. Cook until bright red and cooked through, 7 to 10 minutes. Using tongs, transfer lobsters to a platter.
• Using a kitchen towel to protect your hands, twist off tail and claws of 1 lobster; discard body. Using kitchen shears, cut along length of tail to make it easier to remove meat. Set tail aside. Separate claws from knuckles; twist and pull off pincers. With back of a knife, crack knuckle end of claw to loosen shell; remove meat. Push knuckle meat out of shell. Reserve for another use. Repeat with remaining lobsters. Refrigerate tails until ready to serve, up to 1 day. Serve with pesto and salad cream.

BROILED LOBSTER TAILS

Steps:

• Preheat the broiler.
• Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.
• Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.

BROILED LOBSTER TAIL

Steps:

• Preheat broiler. Using kitchen scissors, cut a 2-in.-wide rectangle from the top shell of each lobster tail; loosen from lobster meat and remove., Pull away edges of remaining shell to release lobster meat from sides; pry meat loose from bottom shell, keeping tail end attached. Place in a foil-lined 15x10x1-in. pan. Arrange butter slices over lobster meat., Broil 5-6 in. from heat until meat is opaque, 5-8 minutes. Season with salt and pepper to taste; serve with lemon wedges.

BOILED LOBSTER

Steps:

• Pour the water into a large pot and add the onions, garlic, lemons, oranges, celery, black pepper, seasoned salt and jalapeno peppers. Bring to a full rolling boil and boil for 20 minutes.
• Add the lobsters and place a lid over the pot. Boil for 15 minutes (depending on the size of your lobsters). Remove the lobsters from the pot, and place in a colander under cool running water to stop the cooking. Serve.