We are making Lobster tails for the first time tonight- Can anyone give me any suggestions on how to do them? The scallops I got covered just how to do the tails is what I need to know. Thanks!!
Seafood night- questions......
- Thread starter PAChicky
- Start date
First off, wash them. Cut them right down the middle so the meat is easily visible and exposed, may want to cut out membrane so the meat is easy to get to. Place butter, seasoning, and whatever else you would like to add. For example, some people use butter, cheese, and old bay, these do well for toppings. Set oven to broil. Once oven is hot and ready to go place them in for about 10 minutes, it shouldn't take any longer. Make sure they don't overcook. I like to dip the meat in drawn butter as well. This is the way I do my lobster, simple and easy.
Have fun, I love lobster.
kneifl
Have fun, I love lobster.
kneifl
I doubt steaming them- I found a recipe to do them on the grill but he doesn't want to take the chance and f them up. What kneifl said sounds good. I'll let PaSprint chime in here shortly when he gets back to work. He's the cook in the house not me.
If you just have the tails I'd suggest Bake Stuffing them.....I don't have my recipe at hand but this one is pretty close....
INGREDIENTS:
(2 servings, prepare in 15 minutes, cook time 20 minutes, total meal in 35 minutes)
2 live Maine lobsters, each about 1-1/2 pounds *
4 Tablespoons butter
1 cup onion, finely chopped (about 1 medium)
2 Tablespoons finely chopped fresh parsley
1 teaspoons seafood seasoning (Old Bay)
2 Tablespoons fresh lemon juice
2 cups crumbled Ritz crackers or common crackers (about 3 ounces)
DIRECTIONS:
In a large pot of boiling salted water, cook the Maine lobsters for 5 minutes. Remove them from the pot to a tub of ice-water to cool. Clean and pick the meat from the claws, knuckles and body. Chop this lobster meat into bite-sized pieces and set aside. Using a sharp knife, split the tails lengthwise down the center on the shell-side of the lobsters. Keeping the shells intact, remove the tail meat from the shell. Remove the intestinal track from the meat, and carefully insert the meat back into the shell.
To prepare the stuffing: Melt the butter in a skillet over medium heat. Add the onion, and saut? until soft. Stir in the chopped parsley, seafood seasoning and lemon juice. Remove the pan from heat and let cool. Stir in the reserved lobster meat. Gently stir in the cracker crumbs. Spoon the stuffing into the lobster tails and refrigerate until ready to bake. Bake stuffed lobster tails in a preheated 425-degree oven until the stuffing is crisp and golden, about 15 ? 20 minutes. Serve with lemon wedges. Makes 2 servings.
:0008
We cook a lot of lobster tails when at the house in Bahamas and they are in season (maybe a few when out season, lol). I just cut the tails in half, baste with butter,lime juice, olive oil and a little seasoning and put meat side up on the grill for a 5 minutes then turn meat side down for another 5. Times depends on size of tail. Love my lobster tails and stone crab claws:0074
- Mar 19, 2006
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Yes?? And scallops in butter. We had some ribeyes left over from Monday night too but they didn't make it into the shot. Lol.
I want to try them on the grill. He was afraid he would burn them and ruin them I think. :facepalm:
I love salad- we even talked about getting stuff to make chef salads for lunch this week. I've been doing myfitnesspal again and tracking my calories and walking every day now. This week I packed my lunch everyday- peaches, bananas, raspberries, blackberries, cheese stick, and strawberries. :00hour
for a 12oz tail steam for 5 minutes them put them on the grill 5 minutes Enjoy :0008
