Authored by Velisa S Mefford in Food and Cooking
Published on 05-31-2009
First, allow the frozen lobster tails to thaw out in the refrigerator at least 24 hours before you are going to cook them. If you cook your lobster tails
while they are still frozen the end result will be meat that is pretty tough. If you want to thaw them faster you can thaw them faster by placing them in a plastic bag and putting them in a bowl of water in the refrigerator for about 4-6 hours.
I’ve always found that the best way to cook lobster tails is to steam cook them. However, lobster tails will curl up when you steam them,so before steaming your lobster tails you will need to run a wooden skewer through them to prevent your tails from curling up and making it harder to get at the meat. I always use a rice/vegetable/whatever steamer to steam lobster tails, but if you do not have one of these handy little contraptions, you will need to use about one quart of water, (about 4-5 cups), and a metal colander. Bring the pot of water to a full boil. You can place up to about four regular/averaged size tails in the colander, set the colander in the pot just above the boiling water and cover the pot with a lid. and cover the pot.
Allow the tails to steam for no more than one and one-half minutes per ounce. Once your tails are cooked, take the colander and your tails to the sink and run cold water over them. This stops the tails from cooking any further and allows you to rinse the tails. Lobster tails should be red and the flesh nice and white.
There are several ways to serve your lobster tails. You may wish to make a delicious dipping sauce by combining freshly chopped garlic and real butter. Simply chop 1-2 cloves of garlic and mix into some softened butter. Place the bowl with the garlic and butter mixture in the microwave for about one minute or until butter is completely melted. Add a dash of dill weed and you’ve got a luscious dipping sauce for your lobster tails. Many people prefer a squeeze of lemon and a dusting of dill weed. Also, lemon pepper and salt is an excellent way to bring out the flavor of your lobster tails. Experiment with various seasonings, get creative!
Many folks love to grill their lobster tails on the bar-b-que after they have steamed them, however one must always remember to only cook the lobster tails for no more than a minute because they will dry out quickly and the flavor will be ruined.
Seafood has a much shorter cooking time than other meat such as beef, lamb or chicken. Almost all species of seafood are low in fat and high in water content, which means they can quite easily be overcooked. The only time you should really ever buy cooked shellfish if you intend to eat them without doing any further cooking to them. It is usually best to buy your seafood uncooked because doing any other cooking to pre-cooked seafood will almost always make the flesh tough and ruin the flavour.