Healthy Steamed Lobster Tails For One Food

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).

STEAMED LOBSTER TAILS

Steps:

• Pour about 1 inch of water in the bottom of a large pot and bring to a boil. Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot. Cover and steam for 8 minutes. And don't peek! Serve with melted butter.

HOW TO COOK: STEAMED LOBSTER TAILS

Steps:

• Use a sharp knife to cut each tail in half lengthwise.
• Rinse tails briefly under cold water to remove any grit or shell fragments.
• Bring 1 inch water to a boil in a large pot or deep skillet with a tight-fitting lid.
• Place a steamer basket over water. Place tails, cut-side up, in the basket.
• Cover and steam until meat is just opaque and very plump, 5 to 6 minutes; do not overcook or meat will begin to shrink and dry out.
• Serve warm with sauce of choice: Try melted butter with lemon or garlic, an herb sauce like chimichurri or a soy sauce-based Asian dipping sauce; just make sure the flavors are not too strong or too sweet or they will overwhelm the natural flavor of lobster.
• You can also cool and dice tail meat and use it for lobster salad or lobster rolls.

HEALTHY STEAMED LOBSTER TAILS FOR ONE

Steps:

• Defrost lobster tail in fridge for 24hrs.
• Remove thin underside membrane from lobster-tails with scissors.
• Push bamboo skewer length wise through tail to prevent curling.
• Place colander over boiling water in large pot, or use steamer.
• Place lobster tails in colander; place vegetables on top and around tails.
• Combine soy sauce, broth, and water; brush over tails and vegetables.
• Cover pot; steam 20 minutes or until vegetables are crisp-tender and lobster meat loses translucency and is opaque.

THE BEST BROILED LOBSTER TAIL RECIPE (FAST & EASY)

Steps:

• If tails are frozen, thaw them overnight in the fridge, or in a bag submerged in cold water on the counter for about 30 minutes.
• Preheat the oven to Broil (500 degrees F or 260 degrees C). Rinse the defrosted lobster shells. Set the oven rack such that lobster tails placed on a baking sheet would be 4 to 5 inches away from the broiler.
• Butterfly the lobster tails. Using kitchen shears, cut down the center of the shell lengthwise, starting from the end opposite the tail fins, continuing down until you reach the tail but without cutting the tail. You want to cut through the top of the shell, but don't cut through the bottom shell. Use your thumbs and fingers to spread open the shell on top, then gently pull the lobster meat upward, separating it away from the bottom shell, leaving the end attached to the tail fin intact. Slightly push together the empty shell underneath and place the row of meat on top. Place the butterflied lobster tail onto the baking sheet.
• In a small bowl, whisk together the melted butter, garlic, lemon juice, smoked paprika, and cayenne. Brush the butter mixture over the lobster meat.
• Broil the lobster tails until the meat is opaque and lightly browned, about 1 minute per ounce of individual tail. (For example, broil for 10-ounce lobster tails for 10 minutes.)

STEAMED LOBSTERS

Steps:

• Choose a pot with a tight-fitting lid that is large enough to fit the lobsters comfortably with enough room for the steam to circulate around them. Wrap the lid tightly with a kitchen towel. Place a steamer basket or an upturned colander in the pot, and pour in cold water to a depth of about 2 inches. Cover and bring to a boil.
• Meanwhile, put the lobsters on a cutting board. Place the tip of a large, heavy knife at the cross marks on the back of a lobster's head. In one quick motion cut down through the head to the cutting board. Repeat with the remaining lobsters.
• To keep the tails straight and ensure even cooking, slip a thin wooden skewer through the length of the lobster's tails.
• When the water is boiling, quickly add the lobsters to the pot and cover. Steam the lobsters, shaking the pot occasionally, until cooked through, about 8 minutes for 3/4 to 1 pound lobsters, about 10 minutes for 1 to 1 1/4 pound lobsters, and about 11 minutes for 1 1/2 to 2 pound lobsters.
• Remove the lobsters from the pot and, if you are serving them whole, set them aside for several minutes to rest. Using the back of the heavy knife or a mallet crack the claws. Transfer the lobsters to plates and serve with drawn butter and lobster claw crackers.
• To remove all the meat from the lobster: Transfer the lobster to a colander in the sink and rinse under cold running water to stop the cooking. Using your hands, twist the claws, knuckles, and tails off of the lobsters. Reserve the bodies for making broth.
• On a work surface, rest the tails on their sides and, using the palm of your hand, press down on them to crack the shells. Holding a tail with both hands, with the belly facing you, break the tail shell back and pop out the meat. Repeat with the remaining tails. If you have female lobsters (the swimmerets at top of the tail are soft and have hair-like wisps protruding from them), you may want to prepare coral butter, (recipe follows) with the roe. The roe are the dark green eggs located in the body and the top of the tail. Carefully cut open the top of the tail and the body and remove the roe.
• Grab the "thumb" of a lobster claw and move it back and forth. Try to wiggle the shell off of the meat while pulling out the internal piece of cartilage, leaving the meat attached to the claw (this is a tricky maneuver, if it doesn't work you should be able to shake the meat out). Place the claw horizontally upright with the curve of the claw facing up. Using the heavy part of the blade of the knife, with a short and swift motion, crack the back end of the claw. Drop the claw to its side and, with the back of the knife, crack the side of the back of the claw. Remove the cracked back end of the claw and wiggle the meat out from the shell. Repeat with the remaining claws.
• Place the knuckles on the work surface and cover with a kitchen towel. Using the back of the knife, crack the knuckles. Using your hands, remove the shell from the knuckles and carefully pick out the meat. You may also use kitchen shears to cut open the knuckles and remove the meat.
• Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
• Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a serving bowl or several small ramekins, taking care not include the watery liquid in the bottom of the pan. Serve.
• Yield: about 1 cup
• Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
• Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a small bowl. Wipe out the sauce and return the drawn butter to it.
• Place the roe in a medium bowl and whisk lightly to break it up. Heat the butter over medium heat until just hot. Gradually pour the warmed butter over the roe, while whisking, until the eggs turn bright red. Serve with lobster or other shellfish.
• Yield: about 1 cup

STEAMED LOBSTER

Steps:

• Fill a large steamer or soup pot, with about 2 inches of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Bring to a boil over medium heat.
• Place the lobsters in the steamer basket or directly in the pot, cover, and allow to steam until they turn bright red, about 15 minutes. Remove the lobsters from the pot and cool to room temperature, and then chill thoroughly before cracking open. Serve with lemon wedges and Lemon-Caper Mayonnaise as part of a raw shellfish bar.
• Combine all ingredients in a mixing bowl and blend with a wooden spoon to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with steamed lobster and poached shrimp.
• Yield: 3 cups

GARLIC BUTTER LOBSTER TAILS

Steps:

• Preheat oven to 400 degrees F.
• Use kitchen scissors to cut down the back of each lobster shell until you reach the tail. Leave the base of the tail untouched as this will keep the whole tail together.
• Pull the shell back slightly, use your fingers to separate the meat from the shell and pull the meat upwards and set it on top of the shell. Remove the black vein from the meat (if it hasn't already been). Rinse under cold water if the meat needs additional cleaning.
• Place the lobster tails on a baking sheet and rack.
• Combine 1/4 teaspoon of paprika, 1/4 teaspoon of Old Bay seasoning, 1/4 teaspoon salt, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and 1/4 teaspoon black pepper in a small bowl. Sprinkle the seasoning over the lobster tails.
• Bake the lobster tails for 10 minutes.
• Meanwhile, combine the melted butter, chopped parsley, grated garlic, lemon zest, 1 teaspoon paprika, 1 teaspoon Old Bay seasoning, and 1 teaspoon of kosher salt. Stir till combined.
• Remove 3 tablespoons of the butter mixture and set it aside. Brush the remaining butter mixture on the lobster tails.
• Turn the oven broiler on high and broil the lobster tails for 3 minutes. Remove them from the oven and top with the remaining garlic butter sauce.
• Serve immediately alongside a lemon wedge or two.

GRILLED LOBSTER TAILS WITH LEMON & HERB BUTTER

Steps:

• Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.
• Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.
• Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.

EASY ONE PAN STEAM LOBSTER TAILS WITH WINE, BUTTER GARLIC SAUCE

Steps:

• First you will need a sauce pan that has a steamer basket. If your lobster tails are frozen thaw them out. Cut the top of the lobster tail enough to allow expansion of the meat. In the sauce pan - on a medium low heat mix together the garlic, butter and white wine stirring occasionally. Once the butter wine mix comes to a boil, place the steam basket and cover. Let the Lobster tails steam for 8 minutes. They will turn bright red. Set aside. Using a strainer, pour the butter wine mixture into serving cups. Use the butter wine mixture to dip the lobster tails inches I hope you enjoy it!