Directions: |
Directions:Start by rinsing the tails in cold water
Pull off legs off the tail (May want to use pliers)
Insert 2 wooden skewers per tail (longitudinally from front to back on each side from the midline). This will prevent tails from curling. Cut the excess length from the skewers so they fit in the pot.
Bring water to boil in pot(cover for quicker boil). Stir ingredients while water is heating.
Tail(s) boiling time
-For larger 5/6 ounce tails (2 tails Ea.), boil approx 5 minutes. 3 ˝ to 4 minutes for 4/5 ounce tails **
-Your option if you want to cover while boiling… I do for the majority of the time
After Tails are dropped in boil will stop for a short period of time. Start timing once boil resumes. After boil recurrence, turn heat down (ensuring water is still boiling).
After completion of boil immediately submerge tail in ice water to stop the cooking process.
Turn the oven to Broil so it warms up.
Cut the carapace (shell) from front to back along the mid-line using pairing scissors (or suitable small, sharp scissors) and remove skewers.
Carefully separate meat from shell using a knife (insert knife from front of tail between shell & meet & separate throughout). May not want to use a steak knife… use a more blunt knife.
Remove midline vein (dark vein along top).
Carefully push the meat up so it sits on top of the shell wedged by the cut shell opening.
Brush tail meat throughout with soft butter (not melted)
Put tails on broiler pan and broil for three minutes (for 5/6 Oz tails). Reduce for smaller tails (maybe about 2.5 minutes) Use rack approx 3 inches from bottom of oven. In broiler pan (below broiler grate), fill with approx ˝ inch of water to help keep meat moist. After one minute of broiling, crack open oven door to prevent baking / over cooking
Serve with melted butter on the side
After meal, put empty shells in your purse for good luck and prosperity
NOTE… watch cooking times to prevent tough & rubbery texture |
This recipe for Lobster Tails is from