Monday, March 2, 2015

Technique: Steakhouse-Style Lobster Tails

Ever wonder how steakhouses serve such amazing lobster that looks as delicious as it tastes? Well, it's an incredibly easy technique and all you need is a pair of scissors.
-Prepare an herb butter to spread on top!
-Remove the sand vein!
-Be gentle!

-Forget about it in the oven. You will regret it.

The Technique:

Start by snipping off all of the tiny lobster legs and clean up the general appearance of the entire tail. This must be done to separate the flesh from the shell. Take your pair of scissors and cut straight down the top half of the shell until you reach the last segment before the tail. Take your fingers an carefully separate the meat from the shell and gently pull the flesh out to sit on top of the shell, as if the meat is resting on the shell (piggybacking). Do not remove the flesh completely, it should still be attached at the tail end. Remember to clean the sand vein (intestine) out by removing it.

And that's it! You're done! Now how do we cook it?

Start by preparing an herb butter. Microwave some butter to soften it and mix in your choice of herbs. Some suggestions are garlic, parsley, shallots, olive oil, onions, and or paprika. Don't forget salt and pepper and do try as many different flavor combinations as you would like.

Preheat your oven by turning on the top broiler and moving one of your baking racks to the highest (or second highest) position. You want the lobster to be about 2-3 inches away from the top broiler flames. Spread your herb butter mixture on the lobster tail and broil for exactly 7 minutes.

And there we have it. Perfectly cooked lobster tails that look gorgeous. And to dispell the myth of price, if you can find a way into Costco each tail will run for about $6-7 each.

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