مترجم سایت

آموزش و طرز تهیه لابستر Cooking Lobster

Defrost the lobster tails

Grab your kitchen shears

Begin the cut with the bottom blade right under the shell. Only cut the shell and not the meat.

Proceed the cut down the center all the way to the base of the tale

Cut to base of tail

Grab each side of the shell and gently pry away the shell away from the meat

Continue to pry the shell away from the meat but keep the back of the meat connected to the shell

Once the meat is freed, grab the meat, squeeze the shell together to close the gap and lay the meat on top of the shell

The meat on top of the shell

Cut a small slit in the top of the meat

Grab the loose part of the meat and fold over the shell

Here's the meat folded over each side of the lobster shell

Cut additional slits on the top for presentation

Prepare lobster marinade of melted butter, a dash of peprika, a dash of garlic powder, a squirt of lemon juice and a dash of white pepper.

Drizzle lobster tail with marinade

Move the lobster tails to a pan and broil according the chart below. Baste tail with marinade half way through cooking.

Lobster Cooking Times
bake lobster tail at 450F according to the times below

Lobster Tail Weight Cooking Time
2 Oz. 12 minutes
4 Oz. 18 minutes
6 Oz. 22 minutes
8 Oz. 26 minutes
12 Oz. 30 minutes
14 Oz. + 35 minutes

Cooking times vary, make sure you keep an eye on the lobster tail so it doesn't burn!

Remove tails from pan, dunk in butter and enjoy!

Other helpful resources:

Easiest Way to Cook Lobster - Learn the easiest to cook lobster.

Easiest Way to Eat Lobster - Learn the easiest way to eat lobster.

Lobster Tail Recipe - Recipes for lobster tails.

Lobster Butter - Learn how to make clarified butter for lobster.

Frozen Lobster Tails - Learn what to buy and how to cook frozen lobster tails.

Buy Lobster - Fresh Maine Lobster and lobster tails delivered to you!

Ingredients

•1/2 pound fully cooked lobster meat or 1 (2 1/2 pound) live lobster
•1/2 medium cucumber, peeled, seeded and finely diced

•1/4 cup bottled mayonnaise

•1/2 tablespoon fresh tarragon

•2 small scallions, thinly sliced

•Kosher or sea salt

•Freshly ground pepper

•2 to 3 New England-style hot dog buns

•2 to 3 tablespoons unsalted butter, softened

Directions

1. If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails.

2. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.

3. Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions.

4. Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour.

5. Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect).

6. Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead.

7. When the buns are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate; garnish with pickles and potato chips. Serve at once.