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Ingredients
- According to the USDA’s Food Safety website: “Once frozen food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting.”
Details
Adapted from getmainelobster.com
Preparation
Step 1
Baking Maine Lobster Tails
Preheat oven to 375 degrees
Using a sharp, heavy chef’s knife, allow the lobster meat to sit on top of its shell by cutting all but a small amount of the meat out of the shell, lifting it up, and placing it on top. Be careful not to cut the shell the entire length. To do this, leave the tail flap and one inch above the shell intact. You and your dinner guests will appreciate this presentation!
Separate all of the meat from the shell, except for the intact area at the tail
Close the shell under the meat, allowing the meat to rest on top of it
Season the tail any way you like it. You can use butter or olive oil, or even lemon and dill
Cook the lobster tails 1 ½ minutes for every ounce of meat. This converts to eight ounces for 12 minutes, 10 ounces for 15 minutes, and 12 ounces for 18 minutes at 375 degrees
Serve immediately with warm olive oil or warm butter with lemon, or eat plain!
Grilling Maine Lobster Tails
You can cut the lobster tail in half for this method or leave it whole.
Set the grill to medium heat. If using charcoal, scatter the coals to create one area of intense heat and one cooler area
Brush the lobster tails with olive oil or butter. You can also season with your favorite flavorings, such as lemon, minced garlic, salt, pepper, etc.
First, with the meat side down, grill for three to five minutes. Flip tail over for another three to five minutes, being sure to remove the tail from any open flames to prevent burning. The lobster
tails are done when the meat becomes opaque, or eat plain!
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