Cooking lobster tails?

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ces1948
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2013/03/03 21:43:14 (permalink)

Cooking lobster tails?

Could I get a little advise on the most foolproof and hopefully tastiest way to prepare these. I don't often buy these because of the cost but this week our local Publix is having a B1G1 on frozen Canadian tails. These are all about 5oz. I bought 2 the other day and broiled them per the directions on the package but I wasn't real happy with the way they came (kinda rubbery) and was hoping for a better method as I want to pick up a couple more while they are on sale.
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    mhill95
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    Re:Cooking lobster tails? 2013/03/03 22:41:36 (permalink)
    Try baking them  at 350..about 15 minutes, 
    140 degrees on thermometer.
    Prep: 
    Split the shell, loosen and lift out meat.
    Leave in or on top of shell.
    Put them in pie pan or cooking sheet. 
    I usually drizzle with butter and sprinkle lightly with
    paprika before baking
     
    mike
     
     
    post edited by mhill95 - 2013/03/03 22:46:25
    #2
    hannahbannah
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    Re:Cooking lobster tails? 2013/03/03 22:49:42 (permalink)
    Yes, It is tempting on B1G1 free, but I don't think the tails can really taste very good or have a good texture after they have been frozen.   Maybe I'll try baking them.  As a New Englander Its hard for me to accept frozen lobster.  When we visit Maine in the summer we eat lobster almost every day, or haddock or clams or scallops!!
     
    #3
    lleechef
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    Re:Cooking lobster tails? 2013/03/03 23:59:11 (permalink)
    The frozen tails will never equal a fresh tail.  I ran a lobster/fish market in Boston and there is no substitute for fresh.  Perhaps the best you can do is to thaw the frozen tails in the fridge, split the top shell, pull out the meat, baste with butter and broil them.  I think  hot broiler maybe would give you a less rubbery texture than baking.
    #4
    mar52
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    Re:Cooking lobster tails? 2013/03/04 01:13:11 (permalink)
    Prep like advised above and grill them.
     
    I also devein them before grilling them.
     
    Do not overcook.
    #5
    ann peeples
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    Re:Cooking lobster tails? 2013/03/04 03:02:46 (permalink)
    I have never had fresh....poor me.So I bake them at 350 in foil, after defrosting...
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    agnesrob
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    Re:Cooking lobster tails? 2013/03/04 08:08:25 (permalink)
    You could also butter poach the meat. I actually have two in the freezer right now because they were such a good price around Valentine's Day. I usually opt for fresh though.
    #7
    lleechef
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    Re:Cooking lobster tails? 2013/03/04 11:37:06 (permalink)
    Butter poaching works well too, forgot about that one.  I was so spoiled from having fresh lobsters at my disposal every day that I have never purchased frozen.  I think I would prefer frozen King crab legs over frozen lobster.
    #8
    ces1948
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    Re:Cooking lobster tails? 2013/03/04 12:10:51 (permalink)
    Could someone explain the steps to butter poach the 5oz lobster tails I referred to earlier.  I am not familiar with that technique.
    Thanks!
    #9
    lleechef
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    Re:Cooking lobster tails? 2013/03/04 13:33:40 (permalink)
    Butter poaching was "invented" by Thomas Keller at The French Laundry, a reknowned restaurant in CA.  It's simple.  Take the meat out of the shells.  Melt butter (1-2 sticks).  Put the lobster tail meat into the butter and simmer for 4-5 mins. 
    post edited by lleechef - 2013/03/04 13:38:44
    #10
    agnesrob
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    Re:Cooking lobster tails? 2013/03/04 15:25:15 (permalink)
    lleechef

    Butter poaching works well too, forgot about that one.  I was so spoiled from having fresh lobsters at my disposal every day that I have never purchased frozen.  I think I would prefer frozen King crab legs over frozen lobster.


    Yeah lleechef, If butters involved I'm usually on it!
    #11
    FriedClamFanatic
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    Re:Cooking lobster tails? 2013/03/04 16:35:22 (permalink)
    lleechef

    Butter poaching was "invented" by Thomas Keller at The French Laundry, a reknowned restaurant in CA.  It's simple.  Take the meat out of the shells.  Melt butter (1-2 sticks).  Put the lobster tail meat into the butter and simmer for 4-5 mins. 


    Can you save the butter for other uses? I would think it would make a nice base for any sort of fish sauce
    #12
    agnesrob
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    Re:Cooking lobster tails? 2013/03/04 16:51:56 (permalink)
    FriedClamFanatic

    lleechef

    Butter poaching was "invented" by Thomas Keller at The French Laundry, a reknowned restaurant in CA.  It's simple.  Take the meat out of the shells.  Melt butter (1-2 sticks).  Put the lobster tail meat into the butter and simmer for 4-5 mins. 


    Can you save the butter for other uses? I would think it would make a nice base for any sort of fish sauce


    Would you be able to freeze it to use in a clam or fish chowder?
    #13
    ScreamingChicken
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    Re:Cooking lobster tails? 2013/03/04 16:53:09 (permalink)
    I'll bet it'd be delicious as part of a garlic bread recipe.
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    ces1948
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    Re:Cooking lobster tails? 2013/03/04 16:56:12 (permalink)
    A recipe I found suggests cooking fresh tomato pieces and garlic in the butter after the Lobster is done.
    #15
    lleechef
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    Re:Cooking lobster tails? 2013/03/04 17:24:10 (permalink)
    All the above can be done with the butter.  To infuse it even more, add the shells after the lobster meat is cooked.  Simmer until the shells turn red, discard, and save the butter in the fridge or freezer. 
    #16
    Sundancer7
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    Re:Cooking lobster tails? 2013/03/04 17:29:11 (permalink)
    lleechef

    All the above can be done with the butter.  To infuse it even more, add the shells after the lobster meat is cooked.  Simmer until the shells turn red, discard, and save the butter in the fridge or freezer. 

     
    I believe that Lisa with her experience in the NE can be counted on to give very insighful info on lobster.  Being in the SE, I have absolutely no experience.
     
    Paul E. Smith
    Knoxville, TN

    #17
    ann peeples
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    Re:Cooking lobster tails? 2013/03/04 18:01:57 (permalink)
    Lisa knows her stuff! Yum.......thanks for  the new way to enjoy here in Wisconsin!
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    kland01s
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    Re:Cooking lobster tails? 2013/03/04 18:07:12 (permalink)
    We have had good luck splitting the shell and cleaning out some of the other shell pieces and then putting the tail on a skewer up the middle and putting it into the broiler
    #19
    ces1948
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    Re:Cooking lobster tails? 2013/03/04 18:27:43 (permalink)
    I'm going to try the butter poaching method. I saw a technique on this which said, Start with one tablespoon of water in a sauce pan (didn't say what size) and heat until simmering. Add small pieces of butter individually and whisk to blend ( she had a stick of butter divided into about 8 pieces) when the entire stick had been added add the lobster and poach about 5 minutes. She emphasized the importance of low-medium heat and never letting the butter mixture boil.
    Here is where I found the information.
    http://www.steamykitchen....ed-lobster-recipe.html
    This is also the recipe which suggested the fresh tomatoes and garlic cooked in the butter after the lobster.
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    BelleReve
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    Re:Cooking lobster tails? 2013/03/05 17:31:28 (permalink)
    I'm guessing cooking it using the "en papillote" method which is just cooking in parchment, would solve the problem of baking and keeping it from becoming too rubbery - All you need which you probably have already is a sheet of parchment or even aluminum foil -  lemon, butter, a little white wine, maybe shallots and herbs, some chopped tomato, or puree - there should be plenty of recipes out there -  try googling "pompano en papillote," which has always been popular here.
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    Michael Hoffman
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    Re:Cooking lobster tails? 2013/03/05 18:52:52 (permalink)
    Pompano en papillote was my first ever meal at Antoine's when I was 10 years old. When we (my mother, aunt, uncle and I) were first seated our waiter asked where we were from. When my mother told him we were from New Haven he told us to get up, and led us to a small private room, seated us, and proceeded to tell us that he'd worked in New Haven for 20 years at the Taft Hotel. He then removed the menus from the table and said, "What do you want, chicken or fish?" When I said I didn't know he said he'd pick something for me. That was the pompano.
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    ces1948
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    Re:Cooking lobster tails? 2013/03/05 19:31:51 (permalink)
    I believe that dish was part of the 8 course meal served at the Valencia Gardens restaurant in Tampa, Fl. One of my all time favorite places. Their commercials always had the elderly Spanish owner saying Salude and happy days! I also remember having that dish at the Columbia restaurant in Ybor city, Fl
    Michael Hoffman

    Pompano en papillote was my first ever meal at Antoine's when I was 10 years old. When we (my mother, aunt, uncle and I) were first seated our waiter asked where we were from. When my mother told him we were from New Haven he told us to get up, and led us to a small private room, seated us, and proceeded to tell us that he'd worked in New Haven for 20 years at the Taft Hotel. He then removed the menus from the table and said, "What do you want, chicken or fish?" When I said I didn't know he said he'd pick something for me. That was the pompano.


    #23
    Poverty Pete
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    Re:Cooking lobster tails? 2013/03/05 19:47:54 (permalink)
    The first meal I ever had in New Orleans was pompano en papillote  at the Court of Two Sisters.   I hear it's a tourist trap now, but in its heyday, it was grand.
    #24
    Michael Hoffman
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    Re:Cooking lobster tails? 2013/03/05 19:50:51 (permalink)
    I remember the Court of Two Sisters as a fine place.
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    Sundancer7
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    Re:Cooking lobster tails? 2013/03/05 19:56:59 (permalink)
    Poverty Pete

    The first meal I ever had in New Orleans was pompano en papillote  at the Court of Two Sisters.   I hear it's a tourist trap now, but in its heyday, it was grand.

     
    PP, you are correct but the last time I was there for lunch, it was nothing more than a slightly below average buffet.
     
    Paul E. Smith
    Knoxville, TN

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    FriedClamFanatic
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    Re:Cooking lobster tails? 2013/03/06 08:54:33 (permalink)
    Poverty Pete

    The first meal I ever had in New Orleans was pompano en papillote  at the Court of Two Sisters.   I hear it's a tourist trap now, but in its heyday, it was grand.


    Sorry to hear that it may have become a tourist trap.  Had many a good meal there back in the 90's
    #27
    BelleReve
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    Re:Cooking lobster tails? 2013/03/06 14:20:26 (permalink)
    I haven't been to Court of Two Sisters in years, but like some of the others, always thought it was great.  I remember being impressed with the variety of foods offered, not only a sampling of local dishes, but an omelet station, carving station, and what I would call All-American foods- now that I think about it, sounds a lot like what casinos and cruise ships do now.  
    #28
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