lana-in-fl
Well-known member
He's expecting lobster for dinner on Friday night. I am afraid to try a random recipe off the internet. Please help?
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DH bought large frozen Costco lobster tails. I don't know how to cook lobster.
- Thread starter lana-in-fl
- Start date
Here's what we've done with them.
It was counter-intuitive for me, but you cut through the hard shell, not the soft under shell.
* Exported for MasterCook 4 by Living Cookbook *
Grilled Lobster Tails
Recipe By : Adapted from The Southern Heritage Sea and Stream Cookbook and Star Jones' Garlic Lobster Tails
Serving Size : 4 Preparation Time:
Categories : BBQ Main Dish
Sauce Shellfish
Shellfish
Amount Measure Ingredient -- Preparation Method
4 large cloves garlic, minced
6 Tbs (3/4 stick)butter, cut into bits
1 lemon, juice of
1/2 tsp Cajun spice
1/2 tsp seafood seasoning, such as Seafood Magic
4 large (8-oz) lobster tails
1. Combine first 5 ingredients, stir well. Set aside.
2. Preheat a gas grill to high for direct grilling.
3. Split lobster tails lengthwise, cutting through upper shell and meat to,
but not through, bottom shell. Press shell halves apart to expose meat.
Place lobster tails, shell side down, on grill. Baste with sauce, and grill
3 to 4 minutes. Turn, and grill an additional 3 to 4 minutes. Remove from
grill; serve with sauce.
Recipe Source: Adapted from The Southern Heritage Sea and Stream Cookbook
and Star Jones' Garlic Lobster Tails
- - - - - - - - - - - - - - - - - -
It was counter-intuitive for me, but you cut through the hard shell, not the soft under shell.
* Exported for MasterCook 4 by Living Cookbook *
Grilled Lobster Tails
Recipe By : Adapted from The Southern Heritage Sea and Stream Cookbook and Star Jones' Garlic Lobster Tails
Serving Size : 4 Preparation Time:
Categories : BBQ Main Dish
Sauce Shellfish
Shellfish
Amount Measure Ingredient -- Preparation Method
4 large cloves garlic, minced
6 Tbs (3/4 stick)butter, cut into bits
1 lemon, juice of
1/2 tsp Cajun spice
1/2 tsp seafood seasoning, such as Seafood Magic
4 large (8-oz) lobster tails
1. Combine first 5 ingredients, stir well. Set aside.
2. Preheat a gas grill to high for direct grilling.
3. Split lobster tails lengthwise, cutting through upper shell and meat to,
but not through, bottom shell. Press shell halves apart to expose meat.
Place lobster tails, shell side down, on grill. Baste with sauce, and grill
3 to 4 minutes. Turn, and grill an additional 3 to 4 minutes. Remove from
grill; serve with sauce.
Recipe Source: Adapted from The Southern Heritage Sea and Stream Cookbook
and Star Jones' Garlic Lobster Tails
- - - - - - - - - - - - - - - - - -
If you would rather broil, here's the Star Jones recipe.
* Exported for MasterCook 4 by Living Cookbook *
Star Jones’ Garlic Lobster Tails
Recipe By : Star Jones
Serving Size : 4 Preparation Time:
Categories : Main Dish Shellfish
Amount Measure Ingredient -- Preparation Method
4 large (8-oz) lobster tails
4 large cloves garlic, minced
6 Tbs (3/4 stick)butter, cut into bits
1 lemon, juiced
1/2 tsp Cajun spice
1/2 tsp seafood seasoning, such as Seafood Magic
1. Preheat broiler.
2. With kitchen shears or large, sharp knife, cut lobster tails down back on
curved side of shell. Pry sides of shells apart to expose meat. Top meat
with garlic and butter. Squeeze lemon juice over lobster meat and dust
liberally with Cajun spice and seafood seasoning. Preheat broiler. Set
lobster tails in roasting pan and broil 4 to 6 inches from heat for 12 to 15
minutes, until meat is opaque in center.
Recipe Author: Star Jones
Recipe Source: Television Food Network
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Star Jones’ Garlic Lobster Tails
Recipe By : Star Jones
Serving Size : 4 Preparation Time:
Categories : Main Dish Shellfish
Amount Measure Ingredient -- Preparation Method
4 large (8-oz) lobster tails
4 large cloves garlic, minced
6 Tbs (3/4 stick)butter, cut into bits
1 lemon, juiced
1/2 tsp Cajun spice
1/2 tsp seafood seasoning, such as Seafood Magic
1. Preheat broiler.
2. With kitchen shears or large, sharp knife, cut lobster tails down back on
curved side of shell. Pry sides of shells apart to expose meat. Top meat
with garlic and butter. Squeeze lemon juice over lobster meat and dust
liberally with Cajun spice and seafood seasoning. Preheat broiler. Set
lobster tails in roasting pan and broil 4 to 6 inches from heat for 12 to 15
minutes, until meat is opaque in center.
Recipe Author: Star Jones
Recipe Source: Television Food Network
- - - - - - - - - - - - - - - - - -
We have lobster tail offered once a week here at our community and they
are delicious--and beautifully presented. Curious's observation about cutting the hard shell was interesting and in thinking about the plate here, I looked online and I think you might find this a good explanation of a prep.
http://www.lobsterhelp.com/south-african-lobster-tail.html
are delicious--and beautifully presented. Curious's observation about cutting the hard shell was interesting and in thinking about the plate here, I looked online and I think you might find this a good explanation of a prep.
http://www.lobsterhelp.com/south-african-lobster-tail.html
Here is how Peggy Bucholtz does it. She likes simplicity in cooking and she is also a great cook
http://www.finedinings.com/lobster_tail_poached_in_a_beurre.htm
http://www.finedinings.com/lobster_tail_poached_in_a_beurre.htm
Here is a method Linda Stradley uses, another great cook, pictures look yummy
http://whatscookingamerica.net/LobsterTail.htm
http://whatscookingamerica.net/LobsterTail.htm
Peggy entertains beautifully. She serves several courses. Her late husband
Chuck would wait on the table, pour wine, etc. He always had the traditional white napkin over is wrist. In between courses, guests would be encouraged to roam around outside in their beautifully manacured yard and to also visit the green house.I still have a jade tree that he gave us years ago. It bloomed for the first time this year.
Chuck would wait on the table, pour wine, etc. He always had the traditional white napkin over is wrist. In between courses, guests would be encouraged to roam around outside in their beautifully manacured yard and to also visit the green house.I still have a jade tree that he gave us years ago. It bloomed for the first time this year.
Ferrets? Gosh, I don't think so. She lived in Clackamus OR and her late husband
Chuck had a green house. He grew herbs, jade trees and other assorted plants for their beautiful yard. Then they moved to Oro Valley, Arizona. We visited them there too. Chuck passed away several years ago, and Peggy is now remarried to a wonderful fellow. Peggy used to post here all the time.
Chuck had a green house. He grew herbs, jade trees and other assorted plants for their beautiful yard. Then they moved to Oro Valley, Arizona. We visited them there too. Chuck passed away several years ago, and Peggy is now remarried to a wonderful fellow. Peggy used to post here all the time.
lana-in-fl
Well-known member
Wow, thank you so much, everyone!
How to choose?
Thanks for the pictures on preparing the tails, those were a great help. I think I'll either get DH to grill them carefully, or I'll poach them in butter. That sounds so decadent, I'd never heard of that. And that lobster bisque recipe linked to Linda Stradley's page is calling to me. It's lobster, butter and cream. Oh my.
How to choose?
Thanks for the pictures on preparing the tails, those were a great help. I think I'll either get DH to grill them carefully, or I'll poach them in butter. That sounds so decadent, I'd never heard of that. And that lobster bisque recipe linked to Linda Stradley's page is calling to me. It's lobster, butter and cream. Oh my.
This is what I do with any seafood...
I like to cook it as simply as possible first, to let the true flavor of the fish shine. Butter. lobster and fresh lemon juice is to die for! With any leftover, it can go into a bisque, salad, or ?.
I bought Alaskan wild caught salmon yesterday, a whole half. I will add butter, lemon, garlic and grill it first. Then it is going into a few excellent salmon patties. All must be eaten with fresh lemon, of course.
Have fun with your lobster, and let us know how it goes, It is one thing I have not had the guts to cook yet. You are inspiring me!
I like to cook it as simply as possible first, to let the true flavor of the fish shine. Butter. lobster and fresh lemon juice is to die for! With any leftover, it can go into a bisque, salad, or ?.
I bought Alaskan wild caught salmon yesterday, a whole half. I will add butter, lemon, garlic and grill it first. Then it is going into a few excellent salmon patties. All must be eaten with fresh lemon, of course.
Have fun with your lobster, and let us know how it goes, It is one thing I have not had the guts to cook yet. You are inspiring me!
lana-in-fl
Well-known member
I poached two tails in butter last night!
They were delicious, but it was much more stressful than the recipe made it seem, because I used an electric stove and a digital thermometer. As the heat cycled on and off, the temp rose and fell, so keeping the butter at one temp was difficult. Eventually it did reach a constant temp, though. (It also took a while to emulsify all the butter in the beginning.). The end result was wonderful! I added a bit of cooked garlic and chili pepper to a little of the butter which we drizzled over the lobster. So delicious.
I'll freeze the leftover lobstery, emulsified butter for future use. smileys/smile.gif
Thanks very much for all the help.
We still have some tails in the freezer - next time DH will grill them.
They were delicious, but it was much more stressful than the recipe made it seem, because I used an electric stove and a digital thermometer. As the heat cycled on and off, the temp rose and fell, so keeping the butter at one temp was difficult. Eventually it did reach a constant temp, though. (It also took a while to emulsify all the butter in the beginning.). The end result was wonderful! I added a bit of cooked garlic and chili pepper to a little of the butter which we drizzled over the lobster. So delicious.
I'll freeze the leftover lobstery, emulsified butter for future use. smileys/smile.gif
Thanks very much for all the help.
We still have some tails in the freezer - next time DH will grill them.
How great! Did they puff up and look as pretty in the shells as we usually see them in magazines?
The best lobster I ever had was served at one of our local country clubs. The hospital where I volunteered had a dinner for the volunteers and we were served lobster. I have no idea how they were cooked, but they came out so perfect sitting high on the shell. It was a memorable meal.
Lobster is something I usually order when we are at a restaurant that has great seafood and when I think I can get away with it, as it is usually very pricey. I've had some very rubbery, dried out lobster which did not make me happy. I guess that is why I have shied away from cooking it.
The best lobster I ever had was served at one of our local country clubs. The hospital where I volunteered had a dinner for the volunteers and we were served lobster. I have no idea how they were cooked, but they came out so perfect sitting high on the shell. It was a memorable meal.
Lobster is something I usually order when we are at a restaurant that has great seafood and when I think I can get away with it, as it is usually very pricey. I've had some very rubbery, dried out lobster which did not make me happy. I guess that is why I have shied away from cooking it.
lana-in-fl
Well-known member
No, I only cut one slit in the shells as I don't have shears, so it was difficult...
but I think if I had cut the two slits it would have. Costco has a nice set of shears that I nearly bought a couple of weeks ago, so now I'll go and get them if they are still there. Then we'll see!
but I think if I had cut the two slits it would have. Costco has a nice set of shears that I nearly bought a couple of weeks ago, so now I'll go and get them if they are still there. Then we'll see!