Boiled Lobster Tails Food

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 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.

PERFECT LOBSTER TAILS

Steps:

• Preheat the broiler. Place a wire cooling rack inside a rimmed baking sheet. Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on the prepared baking sheet.
• Mix together the butter, parsley, shallot, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until well combined.
• Spread 2 teaspoons of the compound butter on the flesh of each lobster tail half. Broil until the shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes.
• Transfer the tails to a serving platter and top each half with another teaspoon of the compound butter (save the remainder for another use).

HOW TO BOIL LOBSTER TAILS

Steps:

• Thaw your lobster tails, then put a skewer through them to keep them from curling.
• Bring a pot of water to a boil.
• Reduce heat to a soft boil and add Maine sea salt.
• Drop tails in one at a time and set your kitchen timer for the times listed below. The times are the same for larger quantities.
• Cool the cooked lobster tails right away with cold water or ice to keep them from overcooking.
• Serve and enjoy your boiled lobster tails!

HOW TO BOIL LOBSTER TAILS (WITH PICTURES) - WIKIHOW

Steps:

• Find fresh or frozen lobster tails at a grocery or seafood store. Unless you live in a place where freshly caught lobster can be purchased at supermarkets, your local specialty market or a quality grocery store will have the best lobster for you to use. The fresher the better, but frozen lobster tails work too. Avoid lobster tails that are packaged with sodium triphosphate. The chemical weighs down the lobster tails, making them more expensive by weight.
• Thaw frozen tails in the refrigerator 8-10 hours before cooking. You can keep the tails in the packaging they came in. They need time to fully defrost to prevent any sticking between the meat and the shell, as well as to improve the evenness of the cooking when you boil them. If you don't have time to thaw the tails in the fridge overnight, thaw them in cold water for at least 30 minutes.
• Rinse the tails in cool water. Hold them under the tap with your hands or tongs, trying to rinse every surface of the tail. When you have cleaned the tail, you can dry it with a paper towel or let it air dry before you trim it. This prevents any unclean substances that may have been on the lobster tails from contaminating your food. Lobsters live at the bottom of the sea, and can have quite a bit of debris on them.
• Use shears or a knife to cut the lobster tail lengthwise along the middle. You should cut the lobster all the way back to the very tip of the fin. Try to avoid cutting into the meat, so that it does not break apart during the boiling. Instead, keep the shears well above the meat by pulling up on the shell as you cut. Kitchen shears are a safer choice than a knife, since the knife has to face upwards to cut the shell.
• Use your thumps to pull apart the tail along the incision. The incision you made allows you to easily break apart the shell all the way along the middle. Keep the meat inside the shell for boiling and serving.

BOILED LOBSTER TAIL

Steps:

• Grate enough zest from lemon to measure 1/2 tsp. zest; place in small bowl. Cut lemon in half, then squeeze enough juice from 1 lemon half to measure 1 Tbsp. juice. Add lemon juice to zest; mix well. Reserve for later use.
• Place both lemon halves in Dutch oven. Add water, peppercorns and 1/4 cup dressing; stir. Bring to boil. Add lobster tails; return water to boil. Simmer on medium-low heat 10 to 12 min. or until lobster meat is tender and tails turn red.
• Meanwhile, add butter, cheese and remaining dressing to reserved lemon zest mixture; mix well.
• Drain lobster tails. Remove meat from shells; discard shells. Serve lobster meat topped with dressing mixture.

LOBSTER TAILS

Steps:

• In a large pot, add the water and kosher salt to boil. Add the lobster tails and allow to boil for about 20 minutes and the meat is white and the shells are bright red.
• Remove the tails from the water. I used tongs and they were easy to remove them that way. Allow them to cool for about 10 minutes.
• Turn on the broiler in your oven.
• Make the citrus butter in a small bowl. The 10 minutes while the lobster cools will allow the flavor to increase!
• Using a very sharp knife or kitchen shears, Cut off the top shell of the tail, exposing the meat. Lay the tails on a baking sheet and brush on the butter.
• Broil for about 6-8 minutes. Watch carefully to not burn!
• Enjoy with the remaining butter.

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.