how to cook lobster tail

How to Cook Lobster Tail

• Since lobster isn't something many of us cook very often (or ever), most people don't know how to cook a lobster tail. You can boil or steam lobster, yet I'm not thrilled with those cooking methods for lobster tails. The following recipe is how we cooked lobster in our two family restaurants.

Instructions

Things You'll Need:

•  Lobster tail

• Melted Butter

• Heavy duty cutters

• Water

• Paprika

• Broiling pan

Step 1

• Look at the lobster tail. Turn it over from side to side, and notice how the sides are different. The curved underbelly of the tail is what the meat is attached to inside. This side is softer than the other side.

Step 2

• Turn the tail over and look at the other side. This side is the hard shell, that curves out. This is the side you will need to cut.

Step 3

• Cut a line down the center of the hard shell side of the lobster tail. You will begin where the meat is exposed, and cut to the base of the flipper end of the tail. You will need to use a heavy duty cutter, like a wire cutter. But make sure it is clean!

Step 4

• Pull the raw lobster meat out through the cut line. Be careful not to break off pieces of the shell or tear the meat. The idea is for the meat to still be attached at the end of the tail, but to sit atop the shell, where you cut.

Step 5

• Put some water in the bottom of a broiler pan, then set the rack on top of the pan. Place the lobster tail on the rack, meat side up. Drizzle some butter and a little fresh lemon juice over the meat of the lobster. Sprinkle a bit of paprika over the tail.

Step 6

• Place pan with lobster tails in a PRE-HEATED oven at 500 degrees for 15 minutes.

Step 7

• Serve with melted butter.

RELATED ARTICLES

A. Cook Broiled Lobster Tail

Ingredients

• 2 whole lobster tails

• 1/2 cup butter, melted

• 1/2 teaspoon ground paprika

• salt to taste

• ground white pepper, to taste

• 1 lemon - cut into wedges, for garnish

Directions

• Preheat the broiler.

• Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.

• Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.

B. Cook Australian Lobster Tail 

• Australian Lobster tails are surprisingly easy to cook, whether they’re Maine or Australian lobster they will need roughly the same treatment. All you’re going to do is cut them out of their shells properly, do a little seasoning, and then cook them, that’s it. It’s neither complicated nor difficult; recipes vary somewhat and I’ve got several good ones here for you. Also, as an added bonus, I’m going to show you how to grill them as well. First, a few tips.

Basics of Australian lobster tail cooking

• Thaw them in the container they came in (if they came in one, if not just put them in a bowl) in the refrigerator overnight. If you must have them thawed that same day, use a bowl of cold water (never use hot, it’ll cause the meat to get tough).

• A little tip if you haven’t bought them yet: you want to get your lobster tails from lobsters that were pulled from cold waters such as the ones around Australia, New Zealand, and South Africa (areas with warm bodies of water where lobsters are found include Central and South America and Florida). Here’s why: according to several world-class seafood chefs around one fifth of the lobster tails from warm water are considered to be of “poor” quality, whereas lobster tails from cold water that fall into that dismal category are far more rare. In other words, cold-water lobster tails are far more likely to be at least “good” quality (my personal experience and that of people whom I’ve talked to generally agrees with this: stay away from warm-water lobster).

C. Best Way to Cook Lobster Tail

• The secret to cooking lobster tails is to cook them only until they're just done, because lobster can be tough and chewy if overcooked. When the shells turn red and the meat is white, remove the lobster to a serving platter. Popular methods of cooking lobster tails include boiled, steamed, grilled and baked. Boiling and steaming cook the lobster most evenly and produce tender meat.

Defrosting

• Defrost the lobster before cooking, if necessary. Cooking frozen lobster requires a longer cooking time and the outside meat overcooks before the center is done. Defrost the lobster tails in the refrigerator for 8 to 10 hours, or place them in a bowl and run cold water over them. Defrosting in the microwave can start the cooking process and result in tough meat.

Boiling

• To boil lobster, you need a large pot of salted boiling water. Allow about 1 tsp. of salt for each quart of boiling water. Thread your lobster tails onto a wooden skewer to prevent them from curling up while boiling. Boil the lobster tails for 1 minute per ounce of weight or until the shell is red and the lobster meat is white. Remove the lobster from the pot and split the soft shell on the underside down the center with kitchen shears or a sharp knife. Serve immediately with butter and lemon as desired.

Steaming

• When steaming, lobster tails tend to curl, so you will want to insert a wooden skewer for this method, too. Bring 1 to 1 1/2 cups of water and 1 tsp. of salt to a boil. Place the skewered lobster tail onto a steaming rack over the boiling water and cover with a lid. Steam the lobster tails for approximately 1 1/2 minutes per ounce. Serve immediately.

Baking

• 4. Prepare lobster tails for baking by splitting the soft shell on the underside of the tail down the center with kitchen shears or a sharp knife. Preheat the oven to 400 degrees F and place the lobster tails on a baking sheet. Baste the lobster with melted butter. Wrap large lobster tails in foil to prevent drying out and bake for 8 to 10 minutes until done.

Grilling

• To grill lobster tails, start by skewering and then boiling them for 3 minutes until partially cooked. Slit the soft under-shell lengthwise with a sharp knife or cooking shears. Place on a hot grill, meat side up, and baste with butter or olive oil. Season as desired and grill for 7 minutes or until done.

D. How to Grill Lobster Tail

• There are many different ways to cook and server lobster. While grilling lobster tails may not be the most common method, it is easy to do if you follow some simple steps. It is also a good way to enjoy an old seafood favorite.

Instructions

Step 1

• Boil live lobster in salt water for seven minutes. Boil frozen lobster for three minutes. After lobster has boiled, remove it, let it cool and pull of the head and claws. It is best to use rock lobster instead of Maine lobster, because you will have to find another use for the claws of a Maine lobster or they will go to waste.

Step 2

• Place the lobster on its back and make a slit into its undershell, cutting into the meat slightly. Place a skewer which has been soaked in water for 30 minutes through the lobster. This will keep it flat on the grill.

Step 3

• Insert butter into the opening in the meat and spread butter around the rest of the lobster with a brush. Add any other seasoning you wish at this time as well.

Step 4

• Spray the grill with non-stick cooking spray. This will keep the lobster tails from sticking to the grill.

Step 5

• Preheat the grill to medium heat. It is important the grill does not get above medium because a hot grill dries out lobster tails. Prepare the lobster tails for the grill while it is preheating by wrapping them in aluminum foil.

Step 6

• Place the lobster tails on the grill. Grill them on each side for about five minutes until their center is opaque. Keep the lobster tails away from flames so the meat does not dry out. If grilling on a charcoal grill, move the lobster off to the side away from the charcoal.

Step 7

• Serve lobster tails after they have cooled for about 10 minutes.

E. How to Broil Lobster

• Lobster is often considered an elegant treat or something difficult you make for a romantic meal. However, lobster can be a quick easy meal for anyone at anytime when it is seasonally available. Purchase the lobster tails fresh or frozen at stores which carry seafood.

Instructions

Things You'll Need:

• 1 Lobster Tail (4 oz.)

• 2 Tablespoons Melted Butter

Step 1

Raw Brazilian Lobster Tail

• If the lobster is frozen, thaw it in the refrigerator for a day. Rinse tail. Prepare the lobster for cooking using cooking shears to cut down the middle of the shell until just before the end of the tail. You can cut through the top of shell to make a pretty presentation called butter flied. Or you can leave the top uncut, instead choosing to cut down the center of the bottom of the shell.

Step 2

Center Cut Lobster Shell

• Use your fingers to pull the translucent meat off shell and slightly up/out of the shell in order to lie on top, but leave it attached near the end. Place the meat side up in a cooking pan and either drizzle with a teaspoon or use a pastry brush to put some melted butter across the surface of the meat.

Step 3

Drizzle with Butter

• Place the pan in the oven on the middle rack. High broil to the half-way cooked point, about 4-5 minutes depending on tail size. The meat should begin to turn white around the edges. Remove the pan and give the tail another brush or drizzle of butter to keep it moist.

Step 4

Golden on Top

• Return pan to oven and cook until it is completely done, approximately another 4 minutes or until meat is completely white and shell color is pinkish. If you want the meat to have a golden tint, move it closer to heat for a few seconds, but watch it closely as it can easily overcook.

Step 5

Serve Tail with Salad

• Serve lobster with melted butter for dipping. A simple salad, some special bread, and a green or yellow vegetable served with the lobster makes a nice meal.

Tips And Warnings

• You can give the lobster a little extra flavor depending on your taste. You can lightly sprinkle garlic salt on it before the first drizzle of butter and cooking. Or you may prefer to squeeze some lemon juice on it before serving.

• You may make the melted butter for dipping a little more special by squeezing in lemon juice or adding a few freshly chopped chives. Alternatively, the butter may be thickened with a small amount of flour and darkened using yellow food coloring to make it appear more like a dipping sauce.

• A longer 6 to 8 minutes cooking time may be needed for larger-sized tails in steps 3 and 4.

F. How to Cook Scallops

• There are few main courses as elegant and yet as simple as a dish of seared sea scallops. Sweet, tender, mild, and delectable—the less you fuss with scallops, the better they taste. The best way to cook plump, meaty scallops is to sear them quickly in a hot pan so that the outsides get a lovely crisp, brown crust and the insides remains tender and creamy. Then, to dress them up, whip up a speedy pan sauce in the same pan.

• Getting a great sear isn’t hard if you keep these points in mind.

Dry scallops are essential

• At the store, ask for dry sea scallops, which means that they haven’t been soaked in a sodium solution. The solution whitens and plumps the scallops, but when you cook them, all that liquid leaches out, making it impossible to achieve a good sear.

Get the pan and cooking fat hot

• Heat a nonstick pan over medium-high heat for a minute or so; then add the fat and let it heat up. If you’re using oil, it’s ready when a drop of liquid sizzles as it hits the hot oil. If you’re using oil and butter, wait until the butter stops foaming.

Don’t crowd the pan

• There should be enough room between the scallops so that they sizzle rather than steam—that’s the only way you’ll get a good crust. If your pan isn’t big enough to hold the scallops without crowding, sear them in batches.

• Scallops only need a few minutes per side to get nicely browned. They’re done when they feel barely firm to the touch, and when you cut into one, it should be faintly opalescent. Don’t overcook them or they’ll be dry and rubbery.

• After transferring the seared scallops to a platter, make a quick pan sauce. And voila!

G. Cook Lobster Tail Recipe

1. Grilled Lobster Tails Brushed with Basil Oil served with Grilled Corn-Coconut Milk Sauce

Ingredients

Lobster and basil oil:

• 1 cup olive oil

• 1/4 cup packed fresh basil leaves

• Salt and freshly ground black pepper

• 16 wooden skewers, soaked in water for 20 minutes

• 8 (8-ounce) lobster tails, parboiled

Grilled corn-coconut milk sauce:

• 6 ears corn, silks removed, husks left on, soaked in cold water for 10 minutes

• Canola oil

• Salt and freshly ground black pepper

• 1 small Spanish onion, coarsely chopped

• 2 cloves garlic, coarsely chopped

• 1 1/2 cups unsweetened coconut milk, stirred

• 1/4 cup chopped fresh basil leaves

Directions

For the lobster and basil oil:

• Combine oil and basil in a blender and blend for 2 minutes. Strain into a bowl and season with salt and pepper.

• Heat the grill to high. Thread 2 skewers through the tails lengthwise so that the meat lies flat on the grill. Brush the flesh with basil oil and season with salt and pepper. Grill, flesh side down until slightly charred, about 2 to 3 minutes, flip over, brush top with more of the oil and continue grilling until just cooked through, about 2 minutes longer. Transfer to a serving platter and keep warm.

For the grilled corn-coconut milk sauce:

• Heat grill to high.

• Remove corn from water, place on the grill, close the cover and "steam" in the husk until tender, about 10 minutes. Remove from the grill, let cool slightly and remove the husks. Brush the corn with oil, season with salt and pepper and grill until the kernels are slightly charred. Transfer to a cutting board and let cool slightly. Remove the kernels using a chef's knife and add to a bowl.

• Heat about 1 tablespoon of oil in a medium saucepan over high heat. Add the onion and cook until soft. Add the garlic and cook 30 seconds. Add the corn and toss to coat in the mixture. Pour in the coconut milk, bring to a simmer and let cook for 5 minutes. Cool slightly; add to a food processor and puree. Stir in the basil and season with salt and pepper, to taste. Transfer to a serving bowl and serve with the lobster.

2. Grilled Lobster Tails with Herb Butter

Ingredients

• 1 stick salted butter, at room temperature
• 2 tablespoons chopped chives
• 1 tablespoon chopped tarragon leaves
• 1 clove garlic, minced
• Dash hot sauce
• Freshly ground black pepper
• 4 (7-ounce) lobster tails
• Olive oil
• Kosher salt
• Lemon wedges, for garnish
• Chive sprigs

Directions

• Special equipment: 4 metal skewers

• Preheat your grill to direct medium-high heat.

• In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a rubber spatula. Blend thoroughly. Cover with plastic wrap and reserve.

• Using kitchen shears, butterfly the lobster tails straight down the middle of the softer underside of the shell. Cut the meat down the center without cutting all the way through. Insert a metal skewer down the lobster tail so the tail stands straight. Brush the tails with olive oil and season with salt, to taste.

• Grill lobsters cut side down over medium high heat about 5 minutes, until the shells are bright in color. Turn the tails over and spoon a generous tablespoon of herbed butter onto the butterflied meat. Grill for another 4 minutes, or until the lobster meat is an opaque white color.

• Remove lobster tails from the grill and serve with more herb butter and lemon wedges. Garnish with chive sprigs.

how to cook frozen lobster

How to Cook Frozen Lobster

• Lobster, long considered the definition of luxury eating (bisque, Lobster Thermador or Lobster Newberg anyone?), is a delicious seafood that can be served in traditional ways, very simple with a side of melted butter and a fresh loaf of bread, or in a salad or burrito.

• Since you can buy a higher-quality frozen lobster than you might be able to get at home (unless you live on a coast where lobster is harvested and sold fresh), frozen seafood can be superior in quality to fresh seafood products. Frozen spiny or rock lobster tails have clear white meat, no odor, and should be purchased hard-frozen and kept hard-frozen until ready to thaw, cook and eat.

• These days there are plenty of opportunities for everyone to try lobster, as frozen lobster is available nearly everywhere.

• Although very high in cholesterol and sodium, lobster is very low in saturated fat, has no sugar, is high in phosphorus, potassium, selenium, vitamin B12, and zinc.

Instructions

Things You'll Need:

• frozen lobster top-steam colander wooden skewer melted butter lemon wedges

How to Cook Frozen Lobster

Step 1

• Let the frozen lobster thaw in the refrigerator 24 hours before cooking. Cooking un-thawed tails will result in tough meat.

Step 2

• Lobster will thaw faster if placed in a plastic bag and immersed in water while in the refrigerator.

Step 3

• The best way cook the now-thawed lobster is to steam cook (If you are steaming tails, they’ll curl, so before steaming run a wooden skewer through them.)

Step 4

• Bring 4 to 5 cups of water to a full boil in your steaming pot.

Step 5

• Place up to four average size tails in a top-steam colander and cover the pot.

Step 6

• The Lobster will turn red and the flesh becomes white.

Step 7

• Steam 1 1/2 minutes per ounce.

Step 8

• Once the lobster is cooked, carefully remove the steam colander. Bring colander to the sink and run cold water over the now-cooked lobster. This stops the cooking process and allows you to rinse-wash the lobster.

Step 9

• Serve each person some melted butter in a small cup plus some lemon wedges.

RELATED ARTICLES

A. Cook Fresh Lobster

• The traditional way of cooking fresh lobster is by boiling. More and more people today are choosing to purchase their lobsters pre-cooked, but the reason why people still prefer to cook their own is because after cooking, the texture of the flesh turns very spongy rather quickly. So if you can, buy live lobster and and do the cooking yourself at home to achieve the best results. Here's how to cook fresh lobster.

• The traditional way of cooking lobsters is to drop it into boiling water. It was once believed to be rather cruel and inhumane to boil lobster. People thought it would be 'nicer' to the lobster to bring the water from cold to a boil, slowly, with the lobster already in the pot, but this is now to be considered more inhumane than it's predecessor.

• If you plunge a knife into the lobster directly behind it's head in one movement it kills the lobster fairly painlessly. Another method is to put the lobster in a freezer, for two hours, to chill the lobster into unconsciousness. Lobsters have a enourmous tolerance to cold don't forget they are usually lurking around in very deep cold ocean waters. So this method of the freezer won't be uncomfortable for it all.

• Nearing the end of the chilling time, bring a large pot of water to a boil. Salt the water so that it is as salty as sea water. The way to tell if it's sea water like is if a raw egg floats it is salty enough. When the water has reached a full boil, drop the lobster in carefully and put the lid on the pot.

• Then turn down the heat so the water simmers during the overall cooking time.

• The standard of cooking times is generally, 15 minutes for lobsters 1.5 lbs, 20 minutes up to 2.5 lbs and an extra 15 minutes for every lb after than.

• This is the traditional method on how to cook fresh lobster.

B. Ways Cook Lobster

• Can't get over the taste of the delicious lobster that you had in your favorite restaurant? If yes, then it's the time for you to learn the art of cooking lobster at home. While eating one at the restaurant could have been a wonderful experience, believe me, preparing and then devouring the luscious dish, right amidst the comforts of your cozy home, would be an unforgettable treat (and a inexpensive one as well)!! Cooking lobsters is not as tough as it seems to be. It is all about bringing the basics of cooking into practicality. There are different methods for cooking a lobster. You can either boil the lobster or steam it or even resort to grilling it. Whichever way you chose, the yummy delight would surely prove to be an appetizing dish on the dining table. To get detailed information on how to cook lobster in different ways, read through the following lines.

Different Ways Of Cooking Lobster

Boiling

• Take a large pot and fill it with water. Make sure there is enough water to cover the lobster completely.

• Put 2 tbsp of sea salt for every 2 liters of water added to the pot.

• Once the water boils, take the live lobster from behind the claws and drop it headfirst into the boiling water.

• Cover the pot with a lid. Once the water comes to a second boil, start keeping a track of the cooking time.

• For the first lb of weight, you need to boil the lobster for 10 minutes. For every extra pound, add 3 minutes to the cooking time. For instance, while a 2 lb lobster gets done in 13 minutes, a 3 lb lobster would take about 16 minutes.

• Once the lobster has been cooked, drain the water and serve hot.

Steaming

• For steaming a lobster, take a large pot and place a steaming rack on the bottom. This is basically done to hold the lobster.

• Pour about 2 inches of water into the pot and add about a tbsp of sea salt.

• Now, cover the pot and bring the water to boil. Once the water starts boiling, place the lobster on the rack and cover the pot.

• Bring the water to a boil once again.

• Once the water has boiled, you need to start keeping a track of the cooking time.

• For the first lb of weight, steam the lobster for about 14 minutes. Thereafter, cook an extra 3 minutes for every lb of weight. For instance, a 2 lb lobster will cook in 17 minutes and a 3 lb in 20 minutes.

• Once cooked, drain the water from the lobster and serve the yummy delight while it's still hot.

Grilling

• Fill a large pot with water and add sea salt to it. For every 2 liters of water, put 2 tbsp of sea salt.

• Once the water comes to a boil, hold the lobster from behind its claws and drop it headfirst into the boiling water.

• Now, allow the water to boil for the second time.

• Once the water has boiled, time the lobster to boil for further 5 minutes.

• Now, remove the lobster from the pot and place it on its back.

• In the meanwhile, pre-heat the grill at about medium to hot.

• Using a sharp knife, cut the lobster down the middle. Remove the black vein that runs down the tail, the green tomalley and the sand sac, which is located in the head area behind the eyes.

• Apply melted butter and lemon juice on the lobster meat and place it over the preheated grill, shell-side down, for around 8-10 minutes, until it is thoroughly cooked.

• Serve the dish hot.

C. Recipe Frozen Lobster 

1. Frozen Lobster Tails

• The best frozen lobster recipes will ask that you defrost the lobster tails in the refrigerator overnight before cooking. Then most recipes for lobster tails will be great!

• There are many wonderful and delectable frozen lobster tail recipes available on the internet. Here is a very easy one to prepare. All you need are your de-thawed lobster tails, butter or oil, and your favorite seasonings.

• You start by rinsing your lobster tails with cool water and then crack the shell. Open the shell to expose the meat cut away as much shell as possible to expose the tender meat inside. Gently rinse again. Place the lobster tails in a baking dish and season with your favorite seasonings. Drizzle the melted butter on the exposed meat of the lobster tails.

• Add just a bit of white wine in the baking dish, if you prefer not to use wine you can also use water or even try pineapple juice for added flavor. Bake for around 15 minutes.

• Frozen lobster tails are easy to prepare. If you are in a hurry and need to cook the lobster tails while they are still frozen, here is a fast and easy way. Fill a pot with enough water that will cover your lobster tails. Bring the water to a rolling boil and then drop in your tails. Let the water return to a boil, reduce the heat and simmer for around 8 minutes. That’s it your lobster tails are ready.

• You can also use frozen lobster tails for grilling and broiling, but it is best if you par-boil the lobster tails first. You should par-boil for about 5 minutes then remove and cut the lobster tails and then break the shell into a butterfly style exposing the meat. You can now drizzle melted butter, lemon juice, or lime juice on the tender meat and grill or broil as usual.

• Frozen lobster tails can also be used in many casseroles and any other dish that calls for lobster tails. Frozen lobster tails can be a little tougher than fresh, so watch your cooking time. If you overcook the lobster tails they will for sure be tough and rubbery. I recommend that you always de-thaw the lobster tails; this will help the lobster tails not to become tough while cooking. You can also marinate the tails after de-thawing in an acidy juice like lemon, lime, or pineapple. This will not only help tenderize but will also add a unique and delectable flavor to your lobster tail meal.

2. Frozen Lobster Salad

Ingredients for Frozen Lobster Salad

• Mix

• 1 cup lobster meat cut in pieces with

• ½ cup white sauce

• ½ cup white stock in which

• 1 tablespoon gelatin has been soaked and dissolved

• ¼ teaspoon salt and

Instructions

•  Few gratings nutmet.

•  Leave until cold.

• Beat

• 1/4 cup cream until stiff, heat in

• 1/2 cup mayonnaise dressing, add to the lobster mixture and freeze in refrigerator pan.

• Serve on a bed of lettuce or Romaine.

• Crab meat or other shell fish, salmon or chicken may be used in place of lobster. 

D. Cook Freeze Lobster

• Frozen lobster has some definite benefits over fresh live Lobster.

• Frozen lobster can be bought and stored until you are ready to use it.

• Frozen lobster will be less expensive.

• Frozen Lobster tail is easier to obtain.

• A big benefit is that the frozen lobster has already been prepared so you don't have to deal with the dilemma of cooking a live lobster.

• It is true that fresh live Lobster will generally taste better but that comes at a considerably higher cost. This is because fresh lobster is usually bought for the meat in the tail and claws. Frozen Lobsters tails can come from any of dozens of other different varieties of claw-less species which makes them more available and less costly.

Sources Of Frozen Lobster

• In general, there are two distinct sources for frozen Lobster tails. Some are harvested from warm waters and some come from cold waters. Most chefs consider the warm water varieties to be the least desirable. This is because by the time that they are harvested and get to you the meat is of poor quality in a large percentage of the tail.

• You should always try to buy your frozen tail from the cold waters of southern countries and avoid the central American variety. Sometimes the information is on the package though often it is not. Then you have to rely on the information the vendor can give you or guess based on the price. The warm water tails will always be the least expensive.

Cooking the Lobster

• To get the best flavor and texture from frozen lobster tails they should be thawed prior to cooking. It is possible to cook frozen tails but doing so will produce a tough less tasty meat.

• To thaw frozen lobster tails let them sit in their unopened packaging in the refrigerator for about 24 hours. You can thaw them faster by immersing the package in water, then letting that sit in the fridge.

• In a rush you can use a microwave with a defrost setting to thaw the tails. Just be careful so that you don't start cooking the Lobster tails this way.

• Once thawed, the Lobster Tails should be cooked in a timely manner. After thawing they can be boiled, steamed, baked, broiled or grilled. It's up to you.

Here are the two most popular and easiest ways to cook Lobster, boiling and steaming.

Boiling thawed frozen Lobster is really easy.

• Fill a pot with enough water to cover the Lobsters you are cooking,

• Add about one tbsp salt per quart of water

• Heat the water to a rolling boil

• Drop the Lobsters into the boiling water

• Cook for about 1 minute per ounce of Lobster

• Steaming is similar except you will use less water. You will need a steaming basket that can hang into the pot but not reach into the water and a tight lid.

• Put 1 to 1 ½ inches of water into pot.

• Add salt (1 tbsp per quart of water)

• Heat the water to boiling

• Hang the steaming basket into the pot

• Cover with heavy Lid (If you don't have a heavy lid sit a brick or rock on top to hold the lid down)

• Cook them for 7 to 8 minutes

• Just remember, be careful and watch out for the hot steam when you open the pot and remember that the pot, lid, strainer and Lobsters will all be extremely hot.

• Serve the Lobster on a platter with some hot clarified butter and you are ready to feast.

E. Cook Frozen Crab

• Now the other problem with crab is that, it is so rare within the common household, not many people know what to do with it or even have an idea how to start. Weather you get Frozen Crab, Fresh Crab Claws or even get yourself some Fresh Crabs Delivered is completely up to you.

• How to cook frozen crab is easy, and in many cases you don't even have to cook it as it may already be pre-cooked meaning it only needs to be dressed and served. Now to cook frozen crab you may simply want to heat and serve. There are many simple methods and tricks available for this procedure.

• Within this website you will find some delicious recipes and methods of cooking crab varieties and other related products such as shellfish. Enjoy your stay, bookmark this page and return as often as you would like.

• Crabs is are extremely healthy and good for you. High in protein and low in fat, get eating them and get your friends eating them.

• A very popular type of crab meat is from the King crab, and more specifically their legs. They have a soft, sweet and juicy taste and are valued as a delicacy within most popular restaurants. Those looking to get slim, then king crab legs are a must for you. The calories within King Crab legs are unbelievable, as a single serving of this dish will provide you with approximately 100 calories whilst in today's usual snack food industry such as Burger King and McDonald's, you can be sure to ingest more than 400-500 calories per serving. Now what sounds more appealing to you?

Cook Frozen Crab

• So to weigh your options then, tasty and healthy crab legs in comparison to the grease filled burgers that you probably have had a few times a week for the past few years?

• Crab meat overall is filled with health benefits with a high source of Vitamin C + B12, folate, phosphorus, zinc, magnesium, copper and selenium. Another great benefit is the amount of omega-3 fatty acids they hold which are clinically proven to prevent cancers, heart attacks and other heart diseases, as well as boosting the immune system.

• Crab legs can be prepared with a number of cooking methods and served in a number of healthy ways due to their smooth and delicate texture, not to mention their flavor. You can use real recipes or imitation crab recipes to create the perfect dish.

• To touch back on the subject of calories again, if you are really concerned with calories and want to go on a strict diet, you would be better to steam or boil the crab meat. This only takes a few minutes from which you can then simply dip in oil, lemon juice or even serve them with soups or salads.

F. Cook Frozen Shrimp

• Shrimp scampi, shrimp newburg, shrimp paella, coconut shrimp, shrimp and cashews--there are myriads of dishes that highlight the versatility of shrimp. Frozen shrimp has found its way into almost every household freezer as one of the few seafoods that don't turn into mush when frozen. Many times, people think they are buying fresh shrimp from their grocery store but are actually buying frozen shrimp the fishmonger has thawed for the display case. Look for shrimp sized at least at 36 to 40 count per pound, preferably raw. Any smaller than that and you are dealing with salad shrimp, which are fine, just tiny and impossible to peel. Do a little math yourself and make sure that the thawed shrimp is not more expensive than the frozen packages, in which case the frozen will be fresher and cheaper.

Instructions

Step 1

• Empty the package of frozen shrimp into a container of cold tap water. Let it sit for ten minutes before adding fresh tap water. Within about thirty minutes, the shrimp should be thawed enough to peel.

Step 2

• Peel the thawed shrimp. By grasping the tiny little feet on the bottom and pulling up, the whole skin should peel off with the exception of the tail. Pull on the tip of the tail and it should slide off easily. If you notice the shrimp smells like ammonia or is mushy, discard it. If the shrimp was frozen properly, there should be no fishy smell.

Step 3

• Squeeze a little fresh lemon juice over the shrimp and discard of the shells. They will smell up your kitchen quickly if not removed. Cover the shrimp and refrigerate if not using them immediately.

Step 4

• The shrimp are ready for any recipe that calls for fresh or frozen shrimp. It is recommended that they be used within six hours of being thawed as they are highly perishable. At no time before cooking should they be left out of refrigeration for more than ten to fifteen minutes.

G. Cook Frozen Crawfish

• Wouldn't it be nice if we didn't have to buy frozen crawfish? Just imagine of we had a steady, dependable, reasonably inexpensive supply of them year round. Sadly, that's not the case. While they aren't quite as good as the fresh version, sometimes our only choice is to buy frozen crawfish. Think of it this way: isn't a cake with just a little bit less icing still better than no cake and no icing? In other words, oh well.

• We can use frozen crawfish tails for every recipe, except the boiled one. They are processed in plants across Louisiana (stay away from the ones that are processed in China!) by workers that literally work their tails off. I once knew a large family of Vietnamese-Americans that would travel to a plant near Breaux Bridge every weekend during the season. I believe that there were nine members of that family that would work 14 hour days on the weekends. They would peel so many of them to be turned into frozen crawfish that they would come back on Mondays with cuts ALL over their hands. They could barely even open them from the swelling. These guys truly knew what it meant to work for a buck, since they are only paid according to how many pounds of tail meat they produce.

• Frozen crawfish are generally sold by the pound. They normally come in one pound packages, and the costs for these can vary wildly depending on the time of the year and the region of the country that you are in. If you are in a region where you can't find them (Yankee!), you can even order them online from many companies right here in Louisiana. I found one site that had them listed for $17 per pound. Just do a Google search for "frozen Louisiana crawfish" and you will see plenty of online suppliers. Whenever you do buy frozen crawfish, just make sure that you read the package. If it says "China" or any other name that you can't pronounce in English, complain to the owner and remind him that he is supporting Communism when a superior American product is readily available.

• You can also freeze your leftover crawfish from a boil. Whenever we have a crawfish boil and there are any left over (very rare), we all sit around and peel every one of them to throw into the freezer. I like to keep all of the fat and juice in them and freeze it that way, by not washing them off. A friend of mine swears that they will freeze better, or taste better in the end actually, if you put enough water in the ziploc to cover them before putting it in the freezer. I can't say that this really makes a difference, but he sure can cook a lot better than me, so maybe he's on to something.

Cook Frozen Crawfish Tail

• Well if you are speaking of frozen craw-fish tails the most suitable dish would be what's called Crawfish Etouffe. There are a number of ways to do this. You will need at least one pound of cleaned, craw fish tails. The easiest would be to defrost the crawfish in cold water or the fridge. It is not safe for seafood to be at room temp. for too long. Chop onion, bell pepper, celery and saute in butter. Add crawfish tails, one can of cream of mushroom soup, and 1 can of Rotel brand chopped, or stewed tomato's (if desired). Bring to a boil on medium heat, stirring occasionally. Cover and simmer approx 20 min. Season with garlic salt or powder, Cayenne pepper, and sea salt. (season to your taste). If a thicker etouffe gravy is desired use a mixture of corn starch disolved in cold water and add to boiling mixture. If you are a cajun, creole, or if you are a chef use a medium roux to flavor and thicken. Simmer approximately 20 minutes. Serve over hot cooked white rice and garnish with green onion and parsley. You'll love it!!

H. How to Cook Whole Frozen Lobster

• Although very high in cholesterol and sodium, lobster is very low in saturated fat, has no sugar, is high in phosphorus, potassium, selenium, vitamin B12, and zinc.

Instructions

Things You'll Need:

• frozen lobster top-steam colander wooden skewer melted butter lemon wedges

How to Cook Frozen Lobster

Step 1

• Let the frozen lobster thaw in the refrigerator 24 hours before cooking. Cooking un-thawed tails will result in tough meat.

Step 2

• Lobster will thaw faster if placed in a plastic bag and immersed in water while in the refrigerator.

Step 3

• The best way cook the now-thawed lobster is to steam cook (If you are steaming tails, they’ll curl, so before steaming run a wooden skewer through them.)

Step 4

• Bring 4 to 5 cups of water to a full boil in your steaming pot.

Step 5

• Place up to four average size tails in a top-steam colander and cover the pot.

Step 6

• The Lobster will turn red and the flesh becomes white.

Step 7

• Steam 1 1/2 minutes per ounce.

Step 8

• Once the lobster is cooked, carefully remove the steam colander. Bring colander to the sink and run cold water over the now-cooked lobster. This stops the cooking process and allows you to rinse-wash the lobster.

Step 9

• Serve each person some melted butter in a small cup plus some lemon wedges.

Tips And Warnings

• Another option is to brush butter on the lobster to barbecue grill or broil them. They will dry out quickly; only bbq or broil for only a minute. If you’d rather just broil without steam cooking, allow 5 to 6 minutes per pound.

• Seafood can be easily overcooked. Don’t buy cooked seafood unless it will be served right away. Double cooking toughens the lobster meat.

lobster recipes

Lobster Recipes

• Like all recipes, there are unlimited ways to prepare the same dish. Baked stuffed lobster is no exception. Here's an easy recipe for baked stuffed lobster.

Instructions

Things You'll Need:

• 1 (1 to 1-1/2 pounds) live lobster

• 2 cups crushed buttery cracker crumbs (such as Ritz)

• 1/2 cup butter, melted

• 1/4 cup minced celery

• 1/4 cup minced onion

• 1/4 cup minced green pepper

• 4 tablespoons tomalley (optional)

• 4 tablespoons coral roe (optional)

• 1/4 cup cubed lobster meat (optional)

• 1/4 cup cubed crab meat (optional)

• Sharp knife

• Kitchen shears

• Rubber gloves

Step 1

• Use rubber gloves to handle the lobster if you wish. If you prefer to kill the lobster humanely, insert a sharp knife underneath the lobster between the body and tail. Inserting the knife through the body behind the eyes is another method. Preheat the oven to 375 degrees Fahrenheit.

Step 2

• Grab the body and the tail and use both hands to break and separate. You can also use a knife instead. You do one of three things to the greenish or yellowish tomalley (basically, liver) and pinkish coral roe (eggs). You can use them for the stuffing, leave them in the body, or discard them.

Step 3

• With shears, cut the top of the tail from the torn side up to the fan tail. Lift up the meat without separating it. Let the meat lie on the top of the tail and set aside.

Step 4

• Heat and melt 1/2 cup of butter mix it with the crackers in a bowl. Blend until there is a pasty consistency. Add the celery, onions, green peppers, and add optional ingredients if desired.

Step 5

• Stuff the paste-like stuffing into the body cavity and the tail cavity. If there are any leftover stuffing, roll them into a ball like a crabcake to cook along with the lobster. Put the stuffed lobster into a 2 inch baking pan or Pyrex.

Step 6

• Cook the lobster for 30 minutes at 375 degrees Fahrenheit or until the meat is white and firm. Enjoy your baked stuffed lobster.

Tips And Warnings

• The recipe for the stuffing can be varied alot. Even the plain old stuffing you use for turkey at Thanksgiving can be used instead of the stuffing recipe used here. This will make the preparation even faster.

RELATED ARTICLES

A. Crab Recipes

Chili Crab Recipes

INGREDIENTS :

• 6 live Blue crabs [or 2 Dungeness and/or Malaysian mud crabs about 1½-lb each]

• 4 tbsp peanut or vegetable oil

• 3 tbsp garlic, finely minced

• 2 tbsp ginger, finely grated

• 1 large egg

• salt and pepper

To Combine [Chili Sauce] :

• 4-5 tbsp or to taste, chili paste

• 1 cup tomato ketchup

• 2 tbsp sugar

• 2 tbsp rice vinegar or lemon juice

• 1 tbsp dark soy sauce

• ½-1 tbsp soy bean paste [Miso paste]

• 1 tbsp cornstarch

• 1 cup water

Variation :

• For Chili Prawns substitute with 1½ to 2-lb jumbo prawns or colossal shrimp. For Chili Lobster substitute with a 1½ to 2-lb lobster.

To Prepare :

• Clean Blue crabs and cut into halves. Dungeness or Mud crabs can be cut into 4. Crack the shells and claws ever so gently with a wooden mallet

•  In a bowl combine chili sauce ingredients, mix well

• Heat peanut or vegetable oil in a hot wok, add garlic, ginger and chili paste

• stir-fry for 2-3 mins Add combined chili sauce ingredients to wok

• Bring sauce to a boil, add salt and pepper to taste [Note: Miso paste is salty, therefore taste before adding salt]

• Toss in crabs, stir-fry to coat with the sauce, about 2 mins

• Cover and cook crabs over med-high heat until the turn red in color

• Lift cover from time to time to give it a good stir [check the sauce does not dry up, add some water if necessary]

• When crabs are almost fully cooked, push crabs to the sides of the wok, or remove them with a slotted spoon

• Break an egg into the sauce, stirring gently to form yellow and white streaks, then mix in the crabs

• Remove crabs from the wok and keep warm, let stand 10 mins for flavors to meld

• Serve with French baguette to dip into the yummy sauce - and have a nice cold one... preferably a Tiger!

B. Shrimp Recipes

• Here are more than a dozen delicious shrimp recipes, including several recipes for shrimp scampi and garlic shrimp, grilled shrimp, shrimp salad recipes, and shrimp appetizers. Scroll down the page for more shrimp recipes and other seafood recipe pages.

1. Shrimp Scampi

One of the most popular recipes on this site, this shrimp scampi is made with butter, garlic, green onions, white wine, lemon juice, and parsley, along with large shrimp and seasonings.

• This shrimp scampi recipes is one of the most popular recipes on this site. An easy recipe for shrimp scampi, made with shrimp, garlic, butter, and a little white wine and lemon juice.

Ingredients:

• 1 1/2 pounds large shrimp (about 16 to 24)
• 1/3 cup clarified butter
• 4 tablespoons minced garlic
• 6 green onions, thinly sliced
• 1/4 cup dry white wine
• 2 tablespoons lemon juice, fresh if possible
• 2 tablespoons chopped fresh parsley
• salt and pepper, to taste

Preparation:

• Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired. Makes 8 first-course servings.

2. Shrimp Scampi II

• Another delicious scampi recipe, this one is made with shrimp, olive oil and vermouth, garlic, lemon, and other seasonings.

• Shrimp scampi is always a favorite, and so easy!

Ingredients:

• 2 pounds shrimp, peeled and deveined
• 1/3 cup olive oil
• 1/3 cup vermouth
• 2 large cloves garlic, crushed
• 3/4 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 3 tablespoons chopped fresh parsley
• 3 tablespoons fresh lemon juice, about 1 large lemon

Preparation:

• Heat oil over medium low heat in a large skillet. Sauté shrimp; add vermouth, garlic, salt, and pepper; simmer until liquid is almost evaporated. Sprinkle with parsley and lemon juice. Gently stir and serve with toothpicks as an appetizer.

3. Grilled or Broiled Shrimp

• Shrimp is marinated in a lemon or lime and garlic mixture then skewered and grilled or broiled.

• Grilled shrimp recipe with garlic.

Ingredients:

• 2 pounds jumbo shrimps, shelled and deveined, tail left on
• 1 large clove garlic, crushed
• salt
• juice of 1 lime or lemon
• 1/3 cup olive oil
• garlic butter, below

Preparation:

• Use scissors to remove shells without disturbing tails. In a non-reactive bowl, combine crushed garlic, salt, lime juice, and olive oil. Put shrimp in bowl; stir to coat well. Cover and refrigerate for 2 hours. Thread shrimp onto skewers and grill 5 to 6 inches from coals for about 12 to 15 minutes, turning frequently. Remove tails if cooking under broiler.

• Serves 4.

Garlic Butter for Dipping

• 1/2 cup butter
• 1 teaspoon Worcestershire sauce
• 1 tablespoon lemon juice (about 1/2 lemon)
• 1/8 teaspoon hot pepper sauce
• 1 large garlic clove, crushed
• salt

• In a small saucepan, melt butter. Add remaining ingredients; heat for 1 minute. Serve with shrimp or other seafood.

4. Grilled Shrimp

• Before grilling, shrimp is marinated in a mixture of lemon juice, green onions, garlic, and herbs, along with other seasonings.

• Recipe for grilled shrimp with a marinade of lemon juice green onions, parsley, garlic and oil.

Ingredients:

• 2 pounds jumbo shrimp
• 1/4 cup vegetable oil
• 2 to 3 Tbsp fresh lemon juice
• 1 bunch green onions, with a few inches of green, thinly sliced
• 1/4 cup chopped parsley
• 3 cloves garlic, finely minced
• 1 teaspoon dried basil
• 1 teaspoon dry mustard
• 1 teaspoon salt

Preparation:

• Place shrimp in a glass bowl. Stir remaining ingredients together; pour over shrimp. Cover and marinate for 3 to 4 hours. Grill over hot coals for about 5 to 7 minutes, turning halfway through the cooking time.

• Serves 4 to 6.

5. Shrimp Scampi III

• The shrimp is baked in this delicious version, with melted butter, garlic, parsley, and other herbs and seasonings.

• Easy and delicious, and look for more shrimp scampi recipes below.

Cook Time: 12 minutes

Total Time: 12 minutes

Ingredients:

• 2 pounds large uncooked shrimp, shelled and deveined*
• 1/2 cup butter
• 1 teaspoon salt
• 6 cloves garlic, crushed
• 1/4 cup chopped fresh parsley
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• lemon wedges

Preparation:

Directions for Shrimp Scampi

• Leave shell on tail section, if desired. Preheat oven to 400°. Melt butter in a 13x9x2-inch baking pan in oven. To the melted butter, add the salt, crushed garlic, and 1 tablespoon of the chopped parsley. Stir well. Arrange shrimp scampi in baking pan in a single layer. Bake, uncovered, for 5 minutes. Turn shrimp; sprinkle with lemon zest, lemon juice, and the rest of the parsley. Bake shrimp scampi for 8 to 10 minutes, or until just done. Arrange shrimp scampi on hot serving platter; pour garlic butter from pan over the shrimp and garnish with several lemon wedges. Shrimp scampi serves 4 to 6. 

C. Easy Lobster Recipes

1. Boiled Lobsters

Ingredients

• 2 or 3 tablespoons salt

• 4 live lobsters (about 1 1/2 pounds each)

• 1/2 cup (1 stick) melted butter

• Lemon wedges

Directions

• Fill a large stockpot about half full of water. Add the salt and bring to a boil. When the water has come to a rolling boil, plunge the lobsters headfirst into the pot. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook the lobsters for 12 to 18 minutes (hard-shell lobsters will take the longer time), until the shells turn bright red and the tail meat is firm and opaque when checked.

• Lift the lobsters out of the water with tongs and drain in a colander. Place underside up on a work surface and, grasping firmly, split the tails lengthwise with a large knife. Drain off the excess liquid. Serve with melted butter and lemon wedges.

Note:

• Lobsters must be kept alive until they are cooked because their flesh begins to deteriorate soon after they die or are killed. Some experts recommend numbing the lobsters first by placing them in the freezer for about 10 minutes before cooking.

2. Boiled Maine Lobster

Ingredients

• 1 gallon water

• 3 fresh thyme sprigs

• 6 fresh flat leaf parsley sprigs

• 2 bay leaves

• 1 lemon

• 1 cup dry white wine

• 1 tablespoon black peppercorns

• 1/4 cup sea salt

• 4 (2-pound) lobsters

Directions

• To make a court-bouillon: Pour 1 gallon of water into a 16-quart stock pot over medium heat. Tie the thyme, parsley and bay leaves together with kitchen string to make a bouquet garni. Place the herb bundle in the stock pot and secure the end of the string to the pot handle for easy removal. Cut the lemon in half and squeeze the juice into the water, then drop in the lemons. Add wine, peppercorns and sea salt. Bring to a rolling boil.

• Cut off the rubber bands that secure the lobster claws. Place live lobsters in the freezer for 15 minutes to disable movement. Plunge lobsters head first into the stock pot, cover, and boil for 15 minutes. The lobster shells will be red and the tails will curl up when done. Remove lobsters from boiling liquid with tongs.

• 2 sticks unsalted butter, softened

• In a small saucepan, melt the butter over medium heat. Bring to a boil until the milk solids have separated and sunk to the bottom of the pan. Ladle out the clarified butter and place in a warm cup until the lobster is done.

Steamed Lobsters

Ingredients

• 4 live lobsters, 3/4 to 2 pounds

• 4 wooden skewers

• Drawn Butter, recipe follows

Directions

• Choose a pot with a tight-fitting lid that is large enough to fit the lobsters comfortably with enough room for the steam to circulate around them. Wrap the lid tightly with a kitchen towel. Place a steamer basket or an upturned colander in the pot, and pour in cold water to a depth of about 2 inches. Cover and bring to a boil.

• Meanwhile, put the lobsters on a cutting board. Place the tip of a large, heavy knife at the cross marks on the back of a lobster's head. In one quick motion cut down through the head to the cutting board. Repeat with the remaining lobsters.

• To keep the tails straight and ensure even cooking, slip a thin wooden skewer through the length of the lobster's tails.

• When the water is boiling, quickly add the lobsters to the pot and cover. Steam the lobsters, shaking the pot occasionally, until cooked through, about 8 minutes for 3/4 to 1 pound lobsters, about 10 minutes for 1 to 1 1/4 pound lobsters, and about 11 minutes for 1 1/2 to 2 pound lobsters.

• Remove the lobsters from the pot and, if you are serving them whole, set them aside for several minutes to rest. Using the back of the heavy knife or a mallet crack the claws. Transfer the lobsters to plates and serve with drawn butter and lobster claw crackers.

• To remove all the meat from the lobster: Transfer the lobster to a colander in the sink and rinse under cold running water to stop the cooking. Using your hands, twist the claws, knuckles, and tails off of the lobsters. Reserve the bodies for making broth.

• On a work surface, rest the tails on their sides and, using the palm of your hand, press down on them to crack the shells. Holding a tail with both hands, with the belly facing you, break the tail shell back and pop out the meat. Repeat with the remaining tails. If you have female lobsters (the swimmerets at top of the tail are soft and have hair-like wisps protruding from them), you may want to prepare CORAL BUTTER, (recipe follows) with the roe. The roe are the dark green eggs located in the body and the top of the tail. Carefully cut open the top of the tail and the body and remove the roe.

• Grab the "thumb" of a lobster claw and move it back and forth. Try to wiggle the shell off of the meat while pulling out the internal piece of cartilage, leaving the meat attached to the claw (this is a tricky maneuver, if it doesn't work you should be able to shake the meat out). Place the claw horizontally upright with the curve of the claw facing up. Using the heavy part of the blade of the knife, with a short and swift motion, crack the back end of the claw. Drop the claw to its side and, with the back of the knife, crack the side of the back of the claw. Remove the cracked back end of the claw and wiggle the meat out from the shell. Repeat with the remaining claws.

• Place the knuckles on the work surface and cover with a kitchen towel. Using the back of the knife, crack the knuckles. Using your hands, remove the shell from the knuckles and carefully pick out the meat. You may also use kitchen shears to cut open the knuckles and remove the meat.

Drawn Butter:

• 1/2 pound unsalted butter

• Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.

• Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a serving bowl or several small ramekins, taking care not include the watery liquid in the bottom of the pan. Serve.

Yield: about 1 cup

• CORAL BUTTER

• 1/2 pound unsalted butter

• 1 to 4 tablespoons lobster roe (eggs), also called coral, preferably uncooked

• Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.

• Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a small bowl. Wipe out the sauce and return the drawn butter to it.

• Place the roe in a medium bowl and whisk lightly to break it up. Heat the butter over medium heat until just hot. Gradually pour the warmed butter over the roe, while whisking, until the eggs turn bright red. Serve with lobster or other shellfish.

D. Lobster Tail Recipes

1. Baked Lobster Tail with White Chocolate and Pomegranate Reduction

• If you’re looking for a Valentine’s Day treat, this recipe screams Besame Mucho! In an unusual but spot-on pairing, the white chocolate and pomegranate bolster the delicate flavor of the lobster without overpowering it. Plus, your date will think you spent years at culinary school for pulling off this dish. You can skip the Panther Musk cologne tonight – this meal is the only aphrodisiac you’ll need.

Makes: 2 lovers swoon

Total kitchen time: 30 minutes

Shopping list:

• 2 fresh lobster tails (as large or small as your budget)

• 1 pomegranate (or, if you’re in a hurry, 1/2 cup pomegranate juice)

• 4 Oz. high-quality white chocolate

• 3 tbsp. unsalted butter, cut into cubes

• Preheat your oven to 350°F. Set the top rack about 10″ below the heating element. This recipe also works great in a toaster oven, if you’ve got one.

• Cut off the top and bottom of the pomegranate. In a large bowl filled halfway with water, peel apart the pomegranate. The arils (they look like purple corn kernels) will sink to the bottom and the pith will float to the top. Discard all but the arils.

• Using my favorite squeezing tool, a potato ricer, squeeze as much juice as possible from the arils and reserve.

• Prepare each lobster tail by removing the membrane that covers the meat. Turn the tail upside down (as pictured) and cut away the transparent exoskeleton by trimming along the edges.

• Arrange the lobster tails, meat side up, on a rimmed baking sheet. If necessary, make a “U” out of a tin foil log to help keep the tails stable. Divide the butter between the two tails and bake for 15 minutes or until the lobster is just tender.

• Reduce the pomegranate juice in a small skillet over very high heat. You’re looking for the juice to reduce by about half, or until it starts to look slightly syrupy.

• Melt the white chocolate in a small saucepan over VERY low heat. White chocolate will burn easily if it is overheated. If this happens, throw out the chocolate and start again.

• Once the white chocolate is melted, drizzle in the reduced pomegranate juice. Use a spoon to swirl the pomegranate into the white chocolate so it looks pretty.

• Plate the lobster and spoon the white chocolate sauce onto the meat.

• Serve hot atop a bed of julienned asian pears. As a side, try a souffle or a panzanela salad. You and your date will be quite happy for your efforts.

2. Grilling the Perfect Lobster Tail

• One of the best things to make during a barbecue feast is a delectable grilled lobster tail. You can make a delicious surf -n turf dinner with grilled fresh lobster tails and filet mignon.

Grilling Lobster Tails

• Lobster tails should be cooked on medium heat, so if you are using charcoal, you will need to move most of the coals to one side of the grill. Grill the lobster tails on the cooler side of the grill. They only take a few minutes to grill, so when you are done grilling the steaks (and they are resting), you can grill the lobster tails.

Enhancing Your Lobster Tails

• What are fresh lobster tails without garlic butter? You can also make the garlic butter on the grill. Put ¼ cup butter in a thick-bottomed pan. Add two tablespoons of garlic powder or one tablespoon crushed garlic to the butter.

• Set the pan on a cooler part of the grill. If you prefer a different type of dipping sauce, you can either prepare it ahead of time, or if it only takes a few minutes, prepare it at the time you would prepare the garlic butter.

• Add the lobster tails to the grill. You do not need to wrap them in foil. Put them as they are right on the grill. Using tongs, flip them over one time. The shell should be bright red when they are finished.

• Remove the tails from the grill, and using a chef's knife or large kitchen shears, cut the top part of the shell open. If using a knife, take care not to cut down into the lobster meat too far.

• Garnish with lemon twists and parsley sprigs. Serve with the steaks and a side of garlic butter for a delicious steak and lobster dinner.

E. Boiled Lobster 

• Boiling is a common and easy way of preparing lobster - although many people prefer it steamed (see User's Tips). You can eat the lobster by itself - it's simple and elegant with some melted butter - or use the meat in recipes such as crepes, salads or risotto.

Instructions

Things You'll Need:

• lobsters

• salt

• fresh lemon juice(3-4 lemons)

• Groceries

• Covered Stockpots

• Juicers

• Nutcrackers

• Paring Knives

• Tongs

• Paper Towels

• Paper Towels

• Mallets

• Paper towels

Step 1

• Fill a large stockpot with enough water to cover the lobsters, and bring to a boil over high heat.

Step 2

• Salt the water lightly and add lemon juice.

Step 3

• Put live lobsters headfirst into the boiling water. If you choose to kill them quickly before boiling, do this now (see Tips).

Step 4

• Allow the water to boil again, and then turn the heat down to medium.

Step 5

• Cover the pot and cook 5 minutes for the first pound and an additional 3 minutes for each additional pound. Like all shellfish, lobsters overcook almost instantly, so remove them from the water as soon as they're done.

Step 6

• Remove the lobsters from the water and drain them on paper towels.

Step 7

• To prepare the lobsters for the table, twist off each large claw, leaving the claw joints intact (there's a lot of meat in the joints). Crack the claw shell with a nutcracker or mallet.

Step 8

• Hold the body of the cooked lobster with a clean kitchen towel (it should still be hot) and twist off the tails with your hands. Remove the tail meat by separating and removing the tail shell with your fingers.

F. Grilled Lobster Recipes

• Tired of cooking the same old burgers, hot dogs and chicken on the barbecue? Grilled lobster is a treat! If you are searching for a grilled lobster recipe, here are the basics of how to grill lobsters. Lobsters cooked on the grill have a wonderful smoky flavor, and they are easier to eat than traditional boiled whole lobsters.

Time Required: 30 minutes

Here's How:

• Select live lobsters that weigh between 1-1/2 and 2 pounds.

• In a large pot, bring about two gallons of water to a boil. Parboil two lobsters at a time in a covered pot for five to seven minutes.

• Remove lobsters from the cooking pot, turn them upside down on a cutting board, and slice them in half lengthwise from the tail to the top of the head. Use a sharp knife to split the claws only on the side that will be turned up on the grill.

• Place each half lobster, shell side down, on a grill that has been pre-heated to medium temperature.

• Baste the exposed lobster meat with melted butter or oil and sprinkle with salt and pepper. For added flavor, use seasoned oils, or add garlic, herbs and spices or lemon or lime juice to the butter.

• Cover lobsters with a metal pie plate or a shallow roasting pan to ensure quick and even cooking. Remove the cover periodically to baste the lobsters and to check cooking progress.

• Grill lobsters for about 10 minutes. Be sure to check the meat at the thickest part of the tail in order to determine that lobsters are completely cooked. When the meat is white and opaque, your grilled lobsters are ready to eat.

• Serve grilled lobster with melted drawn butter and a slice of lemon.

Tips:

• See a photo of each step in the lobster grilling process with my step-by-step visual guide.

• Lobsters should be cooked on the day they are purchased. Store live lobsters in your refrigerator until you are ready to begin the cooking process.

• Split lobsters take up quite a lot of room on the grill, so the larger the grilling space, the more lobsters you can cook at a time.

• You can use just about any kind of grill to cook lobsters, including gas and charcoal grills. Try using wood charcoal for the flavor it imparts. I wouldn't recommend you try grilling lobsters on a George Foreman or other electric grill, though.

What You Need:

• Lobsters

• Lobster Pot

• Grill

•  Butter or Oil

• Salt and Pepper

• Lemon

• Tongs

G. Cooking Lobster

• Fine seafood restaurants are not the only place to have delicious lobster. You can cook lobster very easily in your own home. There are several ways to cook lobster--steaming, broiling and baking--but the simplest way to cook lobster is by boiling. Whether you are planning a meal for that special someone or cooking up several lobsters for a large crowd, boiling lobster is a great option.

Instructions

Things You'll Need:

• Lobster cracker

• Salt

• Water

•  Large pot

• Cooking tongs

• Lobster

• Butter

Step 1

• Purchase several large lobsters from your local grocery store or seafood market. Cooking lobster live may seem cruel, but it is the only way to make sure the lobster meat is fresh and tender. Know the weight of the lobster you are purchasing so that you can adjust cooking times appropriately.

Step 2

• Fill a large pot three-quarters of the way full with water. Add 1 tablespoon of salt per quart of water. Make sure that the pot is big enough to cover the lobsters completely. Heat on high until the water comes to a rolling boil.

Step 3

• Put the lobsters into the boiling water, claws first. Many people are squeamish and do not like this part of cooking lobster.

Step 4

• Start timing when the water returns to a rolling boil. For 1 pound of lobster, cook 5 minutes. For each additional 1/2 pound, boil an additional 3 minutes.

Step 5

• Turn off the heat and remove the lobster from the water using kitchen tongs. Serve the lobster shortly after it finishes cooking, or the meat will get tough. Crack the lobster and remove the meat. Dip in melted butter and eat.

Tips And Warnings

• At large functions, serve 1 1/2 pounds of lobster per person.

• Do not overcrowd lobsters in the pot. It is recommended to cook only four lobsters at a time unless you have commercial-sized cooking pots.

H. Spiny Lobster Recipies

• Let's get this over with at the start: Spiny lobsters are not the same thing as a New England or European homard lobster. Biologically, they are only distant cousins, and in the kitchen, spiny lobsters are a bit tougher and are not as rich-tasting as a Maine lobster.

• But that doesn't mean spiny lobsters are not delicious delicacies all their own. They are a rare treat in California, gathered in traps or by hand by divers and sold live in tanks. This makes the U.S. spiny lobster fishery a "best choice" if you are eager to eat only sustainable seafood.

• The same can be said for lobsters taken in Baja, Mexico and Australia.

• Sadly, spiny lobster stocks in the Caribbean are being overfished, so avoid them if you can.

• From an eating standpoint, most of the meat in a spiny lobster is in its tail. Unlike New England lobsters, spinies lack claws, which is too bad because I like the claw meat in a Maine lobster best of all.

• Spiny lobsters go a long way toward making up for this by housing an enormous amount of meat in their bodies -- there's an especially yummy chunk at the base of each antenna. Spiny lobsters, pound for pound, have more meat in their bodies than New England lobsters do. That means you will do well to buy whole, live spiny lobsters if you can find them.

• Spiny lobster tails are traditionally grilled, basted with butter. They are also excellent steamed and roasted. Be sure to get the thin little strips of meat from the tail flippers!

• If you get the whole lobster, make lobster stock out of the body and legs -- once you've picked the body meat out.

• When doing that, know that pretty much everything inside the body is edible except for the lungs, which are grayish and feathery and attached to the flanks of the critter, the sand sac between the eyes, and anything tube-like or crunchy. You can eat the tomalley, but if you do don't make a habit of it -- it's like a liver, and is where the lobster stores toxins. The coral or roe is excellent.

• What do you do with the body meat? Lobster Thermidor springs to mind, as does lobster salad or lobster sauce for pasta. The possibilities are endless.

• When buying a spiny lobster, look for a lively one. Never buy a dead lobster that has not been frozen! Enzymes in the lobster rot the meat very quickly. When buying frozen tails, look for ones that have been vacuum-sealed: They will last up to a year that way.