The lobster tail is the tastiest part of the lobster and contains the bulk of the meat. And, it can be prepared in a variety of ways.
If frozen, thaw the tail first. You can thaw it in your refrigerator for several hours, or in your microwave for a few minutes.
Cooking the tail
Lobster tails are traditionally broiled. However, they can also be boiled, steamed, baked, or grilled. Each method has its virtues, and all methods are equally easy.
These cooking methods do not require you to remove the lobster tail from the shell. However, if you're broiling or grilling larger lobster tails, trim the length of the underside of the shell. Trimming the shell prevents the lobster meat from drying out and ensures that it cooks evenly.
Preparing the tail
One of the most beautiful ways to prepare and serve a lobster tail is to create a "cauliflower" pattern. It's not difficult. Just follow these steps:
- To create the "cauliflower" pattern, first cut down the center of the top of the tail shell. Tip: Cut only to the fan end of the tail.
- Gently pull the shell apart, working down the length to open up the cut you've made.
- Once you've worked the tail shell open, use your fingers and thumbs to pull the meat up and away from the shell. You should be able to use your fingers to free the meat from the shell while leaving the tail intact.
- When you reach the end of the tail, at the fan, simply pull the tail out of the shell (it will still be attached at the base) and lay it over the fan. Tip: Trim the ragged edge of the tail.
- Then, season and broil the tail!
Seasoning the tail
Add flavor to your lobster tail with seasoning. Try brushing the meat with butter and tarragon, salt and pepper, or choose your favorite spices.
Tip: Lobster meat dries out easily, so butter it frequently to keep it moist while broiling. Be mindful of cooking times, too. They're short!
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