Lobster Tails With Tangy Rum Sauce 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).

CANTONESE LOBSTER TAIL

Steps:

• Heat several inches of vegetable oil in a wok to 325 degrees F.
• Add chopped lobster tails and let cook approximately 4 minutes. Drain the oil, remove the lobster and continue heating the wok. Add the green onions, ginger, oyster sauce, soy sauce, wine, black bean sauce, garlic, white pepper and carrot and cook, 30 seconds. Add lobster tails back to the wok, lightly tossing all ingredients in the wok for another 4 minutes.

GRILLED LOBSTER TAILS WITH GREEN CURRY-MANGO DIPPING SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the lobsters and boil until just cooked through, about 12 to 15 minutes. Meanwhile, preheat the grill to medium-high. Drain the lobsters and put them in a bowl of ice water to stop the cooking. Then drain the lobsters well, remove the tail from the lobster, and carefully remove the tail meat from the shell.
• Skewer each tail onto 2 skewers so that the meat lies flat. Brush the tails with oil and season with salt and pepper. Grill for 2 to 3 minutes on each side or until slightly charred.
• Place the lobster skewers on a platter and drizzle with some of the sauce over top. Sprinkle with chopped cilantro and garnish with lime wedges. Top with dollops of caviar, if desired. Serve the remaining sauce in small bowls for individual dipping.
• Heat 2 tablespoons oil in a medium saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic, ginger, and serrano chile and cook for 1 minute. Add the curry paste and cook for 2 minutes. Add mangoes and water, stir well, and cook until the mango is soft, about 15 to 20 minutes. Transfer the mixture to a blender (see *Cook's Note below). Add the lime juice, cilantro, and honey and blend until smooth. With the motor running, slowly add the remaining 1/2 cup oil and blend until emulsified. Season with salt and pepper, to taste.

BROILED LOBSTER TAIL WITH SAUCE ARMORICAINE

Steps:

• Preheat oven to broil. Remove lobster head and rinse well. Remove claws, and legs. Remove meat from claws and cut up roughly. Break up lobster shell. Split lobster tail down the center, careful not to cut all the way through.
• In a large casserole dish or roasting pan, add 3 tablespoons clarified butter, the onion, scallion, garlic, and carrot. Saute over medium heat for a few minutes. Add parsley stalks, bay leaf, and thyme. Add the lobster head, claws, and legs. Saute until the shells turn bright red.
• Add the brandy and flambe. Douse the flames with the wine and fish stock. Add tomatoes. Season with salt and pepper, and bring the sauce to a simmer. Simmer for 20 minutes.
• Meanwhile, brush a broiler rack with rest of clarified butter. Place lobster tail on rack, cut side down. Broil for 8 minutes. Turn, drizzle cut side with a little clarified butter and cook another 6 minutes. Remove the flesh from the shell and cut into chunks. Keep warm on a heated serving dish.
• Pass the sauce through a sieve into a small, clean pan. Add curry powder. Whisk together egg yolks and cream. Whisk into sauce, stirring quickly to avoid curdling. Pour sauce over lobster pieces to serve.

LOBSTER TAILS WITH TANGY RUM SAUCE

Steps:

• Preheat broiler.
• To prepare lobster tails for broiling, cut away upper shell and crack lower shell to prevent curling under heat.
• Arrange on a broiling rack unshelled side up.
• Sprinkle each tail with rum and dot it with butter.
• Broil 3 inches away from heat 8 minutes.
• While lobster tails are broiling, prepare sauce.
• Place 1 lobster tail on each dinner plate and top with sauce.
• Rum Sauce:.
• Combine all ingredients in a small saucepan.
• Cook over low heat until hot.

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.

LOBSTER WITH LEMON & HERB BUTTER SAUCE

Steps:

• To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them, adding a few more pieces until all the butter is used. Take the sauce off the heat, season to taste and keep warm.
• To make the salad, gently toss the rocket, avocado and lobster meat together. Dress with the lemon juice and olive oil, and toss again until everything is mixed and coated.
• To serve, stir the herbs through the sauce and pour into a ramekin or small bowl. Put the sauce on a plate and pile the large chunks of lobster meat on one side and the salad on the other. Bring the plate to the table to share - dip the tail meat, claws and crusty bread into the sauce.

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.