Lobster Tails

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jellybear
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2004/04/28 08:32:07 (permalink)

Lobster Tails

I have to cook Filet and Lobster for my brothers wedding saturday and I am wondering how should I serve them?Do I split them down the top to make it easier to eat or leave them as they are and let them fend for themselfs?
#1

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    ahmicchick
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    RE: Lobster Tails 2004/04/28 08:46:45 (permalink)
    This is probably the answer you don't want since it means more work for you, but I'd split the lobsters. People will be dressed up, and the less mess for them, the better.
    #2
    jellybear
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    RE: Lobster Tails 2004/04/28 09:24:22 (permalink)
    Thanks!I knew that already but do I spilt them and pull the meat out or just split them before I cook them?
    #3
    angelfood
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    RE: Lobster Tails 2004/04/28 11:21:42 (permalink)
    Splitting them in half and broiling them with a little salt, pepper, butter and lemon is quick and easy. How many do you have to cook and do you plan on serving half or whole lobsters?

    P.S. If you're thinking to boil them before you serve them remember to cut the rubber bands off the claws before you put them in the water. I cut the darn things off any way I cook them. I hate when the sweet meat tastes like rubber band. This happens a lot in restaurants. I have a feeling too, that the water starts tasting like rubber bands after many lobsters have been cooked in the same water on a busy night with the bands still on their claws. There's nothing worse than ordering lobster and having it come out tasting like an old gym shoe. Bleeehhhhhh.
    #4
    lleechef
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    RE: Lobster Tails 2004/04/28 12:08:59 (permalink)
    Jellybear, it sounds like you're cooking just the tails. Am I right? Whole lobsters are a much different preparation. If you're cooking just the tails, take a pair of good kitchen scissors and cut through the top of the shell, down to the tail. Pull the lobster meat up over the shell. Baste liberally with butter (they really don't need salt or pepper, but you can if you're so inclined).
    Broil the tails for about 5 minutes. Serve with drawn butter and a nice Bearnaise for the steak!
    #5
    angelfood
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    RE: Lobster Tails 2004/04/28 12:12:06 (permalink)
    quote:
    Originally posted by lleechef

    Jellybear, it sounds like you're cooking just the tails. Am I right? Whole lobsters are a much different preparation. If you're cooking just the tails, take a pair of good kitchen scissors and cut through the top of the shell, down to the tail. Pull the lobster meat up over the shell. Baste liberally with butter (they really don't need salt or pepper, but you can if you're so inclined).
    Broil the tails for about 5 minutes. Serve with drawn butter and a nice Bearnaise for the steak!


    I'm salivating...what a pretty picture!!
    #6
    garykg6
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    RE: Lobster Tails 2004/04/28 13:18:29 (permalink)
    'LLECHEF' is absolutely correct,follow his advice and don't OVERCOOK. actually,if the open bar is 3hrs long and the booze is flowing,you could serve ring-dings and people would rave.....good luck!
    #7
    jellybear
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    RE: Lobster Tails 2004/04/28 13:46:25 (permalink)
    Thats right, Ill be doing the Tails.Thanks Im going to get a pair of shears now.You can also bet that I am going to do a taste test before I send them out.
    #8
    tarragon
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    RE: Lobster Tails 2004/04/28 17:31:59 (permalink)
    I saw this topic and will be off to the seafood market this weekend to see if I can find some lobster tails ...

    LOL I suddenly have a taste for them! It doesn't sound like too much work to cook them either, thanks Lleechef.

    And good luck, JellyBear, hope that the wedding reception turns out great.
    #9
    wallhd
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    RE: Lobster Tails 2004/04/28 20:25:16 (permalink)
    Small world, my wife's birthday is tomorrow (4/29). We won't celebrate till the next evening, but we're having lobstah (except for my daughter's boyfriend, he'll have to settle for ribeye as he ain't a lobster type).

    Wally
    #10
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