This is a fantastic choice for a main course protein served alongside some brightly coloured sautéed vegetables. It would also make a nice appetizer or topping for a salad or pasta dish.
Cutting the tails before cooking (optional)
A simple cut down the top of the shell is all you need to peel back the tail for a beautiful presentation; cut it down the middle for a butterflied tail.
Use sharp kitchen scissors or a sharp knife to cut the shell, and make a clean cut so you don’t get any of the shell on the tail meat. Cutting the shell open before cooking will reduce the cooking time and make it easier to judge when the lobster tail has fully cooked, as well as give a chance for the lobster meat to soak up the deliciously rich flavour from the butter.
Broiling
Brush the top of the lobster tail with melted butter and sprinkle with paprika and pepper before broiling. The butter and paprika creates a lovely golden red hue.
Place lobster tails on a baking sheet in the middle rack of the oven, underneath a broil-er. Do not place directly under the broiler: this may cause the lobster to burn on top while remaining raw in the middle.
Cooking time is about 10 minutes. This will vary depending on the size of the tails, your oven, and whether you preheat the broiler before putting lobster tails in the oven. If you have a very large lobster tail, it will take a bit longer. Small tails should be perfect after 10 minutes, or 2 minutes + 1 minute per ounce.
When is a lobster tail cooked?
A lobster tail is fully cooked when the flesh turns opaque (white) and the shell turns bright red. At this time, the meat has reduced slightly and become firmer. To ensure your lobster tail is perfectly cooked, insert a digital meat thermometer into the fattest part of the lobster tail (but keep the thermometer away from the shell). The internal temperature of fully cooked lobster is 140-145F.
If the flesh looks grey, it's not cooked. Avoid overcooking. Overcooked lobster results in tough, gummy meat and a fishier flavour.
From the kitchen of Angela MacDougall
Article: It’s Lobster Season in Albert County!
Cutting the tails before cooking (optional)
A simple cut down the top of the shell is all you need to peel back the tail for a beautiful presentation; cut it down the middle for a butterflied tail.
Use sharp kitchen scissors or a sharp knife to cut the shell, and make a clean cut so you don’t get any of the shell on the tail meat. Cutting the shell open before cooking will reduce the cooking time and make it easier to judge when the lobster tail has fully cooked, as well as give a chance for the lobster meat to soak up the deliciously rich flavour from the butter.
Broiling
Brush the top of the lobster tail with melted butter and sprinkle with paprika and pepper before broiling. The butter and paprika creates a lovely golden red hue.
Place lobster tails on a baking sheet in the middle rack of the oven, underneath a broil-er. Do not place directly under the broiler: this may cause the lobster to burn on top while remaining raw in the middle.
Cooking time is about 10 minutes. This will vary depending on the size of the tails, your oven, and whether you preheat the broiler before putting lobster tails in the oven. If you have a very large lobster tail, it will take a bit longer. Small tails should be perfect after 10 minutes, or 2 minutes + 1 minute per ounce.
When is a lobster tail cooked?
A lobster tail is fully cooked when the flesh turns opaque (white) and the shell turns bright red. At this time, the meat has reduced slightly and become firmer. To ensure your lobster tail is perfectly cooked, insert a digital meat thermometer into the fattest part of the lobster tail (but keep the thermometer away from the shell). The internal temperature of fully cooked lobster is 140-145F.
If the flesh looks grey, it's not cooked. Avoid overcooking. Overcooked lobster results in tough, gummy meat and a fishier flavour.
From the kitchen of Angela MacDougall
Article: It’s Lobster Season in Albert County!
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