HOW TO COOK LOBSTER TAILS

By gammy

MADE LOBSTER FOR THE FIRST TIME AND IT TURNED OUT GOOD. JUST NOT ENOUGH OF IT!

Ingredients

• WEIGHT TIME
• 4-5 OZ 6 MINUTES
• 6 OZ 7 MINUTES
• 7 OZ 8 MINUTES
• 8 OZ 9 MINUTES
• 9 OZ 10 MINUTES
• IF YOUR LOBSTER TAIL VARY IN SIZE, USE 5 MINUTE RULE AND TEST DONENESS. A 5 MINUTE PERIOD WILL COOK THE AVERAGE SPLIT TAIL TIMED FROM START OF THE SECOND BOILING. REMEMBER THE WEIGHT IN OUNCES INCLUDES THE SHELL.

Preparation

Step 1

LOBSTER TAILS CAN BE BOILED, STEAMED, BROILED OR THE RAW MEAT CAN BE REMOVED FROM THE SHELL AND USED IN ANY PREPARED DISHES SUCH AS CURRIES, THERMADORS, NEWBURGS OR SALADS, FAST-COOKING IS ESSENTIAL TO A TENDER RESULT. FOR SIMPLE BOILING, THE TAIL IS USUALLY SPLIT LENGTHWISE THROUGH THE CENTER BY CUTTING THE UNDER SHELL AND DIVIDING IT IN TWO PIECES. IF THE LOBSTER TAILS ARE FROZEN, DEFROST SLOWLY IN REFRIGERATOR (OR IN A PAN OF WATER WHEN TIME IS SHORT.) THESE CAN BE COOKED FROZEN OR IN A PARTIALLY FROZEN STATE, IF NECESSARY, WITH LOBSTER TAIL ONLY BEGIN TIMING WHEN THE WATER COMES TO A BOIL THE SECOND TIME. USE ANY AMOUNT OF WATER IN A LARGE POT TO COVER THE TAILS AND ADD 1 TABLESPOON OF VINEGAR TO EACH QUART OF WATER.