LOBSTER TAIL COOKING GUIDE

LOBSTER TAIL COOKING GUIDE

Cindy LichtDecember 03, 2020

 

Lobster Tails:

Ingredients for all Lobster Tail Recipes (enough for 4 tails)

  • 4 Tbl Butter, softened – not runny melted – we are making a paste so it sticks to the tails 1 Tbl Freshly Chopped Garlic
  • 1/8 Tsp ea Salt & Black Pepper or To Taste
  • 1 Tbl Fresh Parsley
  • Dry White Wine To Taste, about 2 Tbl
  • Fresh Lemon Juice to Taste, about 1⁄2 a lemon
  • Optional – Smoked Paprika, Cajun Spice, Old Bay - to taste – Chef’s choice

Roasted:

  • Preheat oven to 375 degrees
  • Defrost tails in cold running water or overnight in fridge for ease
  • With kitchen scissors split the top of the shell from the thick end to the tail so you can expose the meat.
  • With a paring knife butterfly the tail and wash out the vein.
  • You have an option – you can pull the meat on top of the shell and make what we call fluffy lobster tails or cut out the top of the shell to simply expose about a 2 inch channel of lobster meat and leave the meat in the shell
  • If you want a wow presentation pull the meat on top
  • With your Scampi Butter coat all liberally
  • Wrap all the shells with a foil skirt to give them stability
  • Cook the 5 oz tails 10 minutes and if you have a broiler, or air fryer finish by switching for 2 more minutes under the broiler to crisp up – check internal temp – 160 is done – let rest 5 minutes
  • FOR THE 9 OZ TAILS YOUR INITIAL COOK TIME WILL BE 14 MINUTES, THEN 2 MINUTES UNDER
  • THE BROILER TO CRISP UP, CHECK INTERNAL TEMP FOR 160, REMOVE LET REST FOR 5 MINUTES
  • If you do not have a broiler continue roasting until you reach 160

 

Grilled:

  • Same ingredients for the topping
  • Set Grill to Medium Hi
  • Once tails are marinated in the Scampi Butter
  • Wrap tails completely in foil 
  • Cook Meat side up for 5 oz tails 5 minutes, 9 oz tails 7 minutes, then flip over and repeat the same exact time and check for doneness – 160 degrees – meat should be golden – cover and let rest 5 minutes 

 

Enjoy!