How To Cook Lobster Tails
Cooking Lobster Tails is a snap! Here are some tips:
First, let the lobster tails thaw (three quarter thawed is ideal) in the refrigerator. Never thaw meat on the counter…not only is it a food safety issue, the meat will also be mushy. Next, cut the top of the shell (the rounded hard part) with kitchen shears/scissors. Start at the meat end and cut length wise all the way down to the tail end. Spread open the cut shell (this can be a little tricky), loosen the lobster meat and, without pulling the meat entirely free of the tail, pull it through the opening so it is resting on top of the shell somewhat. This will allow for easy basting, beautiful presentation and easy eating once the lobster is cooked. There are 2 ways we recommend you cook your lobster tails – Broiling or BBQing.
Broiled Lobster Tail Recipe:
- 2 Meridian 3-4oz frozen lobster tails
- 1 – 2 tablespoons of olive oil (can substitute garlic butter)
- 1 tablespoon 1 teaspoon lemon pepper seasoning
- Preheat the oven’s broiler.
- Prepare lobster as mentioned above. Brush the exposed meat with olive oil and season with lemon pepper. Place on a broiler pan with the open meat facing upwards.
- Broil the tails about 6 inches from the heat source until they are opaque and slightly browned at the edges, about 7-10 minutes. NOTE: watch the lobster carefully…as soon as the meat turns opaque and is firm to the touch it’s ready!
BBQ’d Lobster Tail Recipe
- 2 Meridian 3-4 oz frozen lobster tails
- 1 tablespoon lemon juice
- 1/2 cup olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/8 teaspoon white pepper
- 1/8 teaspoon garlic powder
- Prepare lobster as mentioned above and preheat grill to medium high heat.
- Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
- Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 7-10 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch. NOTE: avoid flare-ups!! Burning the shell will taint the flavour of the lobster meat, so keep a close eye on the grill!