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Lobster Tails

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    Lobster Tails

    Today is my 10 year anniversary. My wife LOVES lobster.
    I've never cared for lobster, it's fine but has always seemed like too much work for not enough meat.

    Any tips on how to prep/season and cook a really good lobster tail?
    Originally posted by MAr
    ... Nish deleted it...

    Originally posted by Axel "coffee-fueled, beer-cooled."

    Master Jar-Jar

    #2
    moving_target might be able to help ya. I think he posted something about lobster in one of the regional subforums.

    Congrats on 10 years. We will hit 10 years on Oct. 30th.
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    • Nish

      Nish

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      Editing a comment
      Thanks man.

    #3
    I always just boil them in a big pot of water and a lil salt. Get the water good and hot drop them in. Crack em open dip them in copious amounts of melted salted butter.

    Unless you want to broil them. Season to taste. I like garlic / butter combo lil lemon to bring out the taste.

    https://www.wholesomeyum.com/the-bes...r-tail-recipe/

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      #4
      You have a smoker right?
       

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        #5
        I've never actually made just tails before.

        Typically for preparation I just grab a lobster and drop em in a pot of boiling water, a little salt in the water can help but isn't necessary IMO.

        I've heard about grilling tails but never tried it myself.

        If you want to cheat your local Shaw's should offer free steaming for your lobsters, just call and order two or three chicks and have them steam em, then take em home and tear into em with some garlic butter.

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          #6
          Thanks for the advice guys.

          Can't cheat on this one. I already feel like I'm not doing enough for the big 10th.
          Originally posted by MAr
          ... Nish deleted it...

          Originally posted by Axel "coffee-fueled, beer-cooled."

          Master Jar-Jar

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            #7
            I either grill them, or remove from the shell and pan sauté in butter garlic. I would advise that the typical frozen lobster tail can be tough to remove from it's shell before and particularly after cooking. I would pay attention to the grilling suggestions that have you crack and remove prior to cooking.
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              #8
              Originally posted by Nish View Post
              Thanks for the advice guys.

              Can't cheat on this one. I already feel like I'm not doing enough for the big 10th.
              I can respect that. I've had quite a few lobster anniversaries that I've steamed lobsters for so no judgement here. Happy anniversary and I'm sure she'll appreciate you taking the time to make her lobster

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                #9
                Now that you guys have me thinking about it....

                Should I go with the lobster tail or just boil up a couple live lobsters? Does the meat loose taste from the freezing?

                Looking for opinions from you guys that like lobster.
                Last edited by Nish; 09-11-2020, 03:21 PM.
                Originally posted by MAr
                ... Nish deleted it...

                Originally posted by Axel "coffee-fueled, beer-cooled."

                Master Jar-Jar

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                  #10
                  If you go the tail route, I highly suggest snipping the length of the tail on the top and bottom with kitchen shears before you broil them. I like to loosen the meat from the sides with a table knife at this stage.

                  1. Preheat broiler.

                  2. Place butter in bowl our mug, add a bit of Tony's/Old Bay/garlic salt/whatever the hell you like, mix.

                  3. Place tails in shallow dish, glob on some butter.

                  4. Broil for 5 to 10 minutes, whatever it takes, flip if you have to (add more butter), it's done when the meat is all opaque.

                  5. Optional, stick fork in meat, remove shell with table knife, place tail on top of shell, finish with remaining butter mix and some juice from the pan, a tiny dusting of finely chopped something green (like parsley, cilantro, or spring onions) looks really cool too.

                  It's really not a f***upable entree. Just pay attention to it while it's cooking and it'll look great.
                  Feedback: https://www.mcarterbrown.com/forum/b...pec-s-feedback

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                    #11
                    Decision made for me. They had no tails and live lobster were on sale for $6 /lb
                    Originally posted by MAr
                    ... Nish deleted it...

                    Originally posted by Axel "coffee-fueled, beer-cooled."

                    Master Jar-Jar

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                      #12
                      No help on the prep, and I hate lobster and crab (shrimp, cradads, and prawns are muy bueno by me, though). The best part about lobster boils my family had when I was a kid was racing those bugs across the kitchen floor before they met their demise in the pot. They were so much fun to mess with, at least until a rubber band or two snapped.
                      “It is no measure of health to be well adjusted to a profoundly sick society.” -Krishnamurti

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