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Cooking Lobster Tails

p
P Town Jul 5, 2013 09:25 AM

My neighbor, who is in the seafood importing business, gave me a frozen bag of lobster tail meat. Any special technique to get that high end restaurant quality tender lobster.

  1. f
    fourunder Jul 5, 2013 01:34 PM

    Poach in butter.....

    1. c
      ChiliDude Jul 5, 2013 12:14 PM

      Steaming to keep meat moist is the way to go. Serve with clarified butter.

      1. j
        JackpineSavage Jul 5, 2013 12:09 PM

        My preferred technique for tail meat is to grill quickly and over medium-high heat.

        Is the tail meat still in the shell? If so, I butterfly the hard side of the shell, and grill meat side down until barely firm (2-3 min), then turn and cook until the shell is red. I usually serve with a round of garlic and dill compound butter.

        If the meat is out of the shell, you can grill, just like peeled shrimp, and take off when the meat starts to firm and turn pink along the hard shell side.

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