Best way to cook lobster tails and prepare it like the restaurants do?

Answer 1

Baked Stuffed Lobster Tails

4 lobster tails (6-8 ounce each), thawed if frozen
4 tablespoon melted unsalted butter
1 cup soft fresh bread crumbs
1 teaspoon dried tarragon
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Lemon wedges

Preheat the oven to 450 degrees. With scissors, remove the thin shell covering the underside of the tail by cutting along each side. In a small bowl, combine 2 tablespoons melted butter, bread crumbs, tarragon, salt and pepper. Spoon the bread crumb mixture over the lobster tails. Drizzle with the remaining butter. Place the lobster tails in a baking pan. Bake 20 minutes or until the lobster meat is opaque and the crumbs are brown. Serve with lemon wedges.



Broiled Lobster Tails with Lime Butter Sauce

You can use fresh or frozen lobster tails for this recipe.

split: Lobster tails
melted butter or olive oil
freshly ground black pepper
1 teaspoon lime or lemon juice

Do not remove meat from the shells. Several hours before cooking, marinate lobster tails in melted butter or olive oil or a mixture of the two, allowing 2 to 3 tablespoons of fat for each lobster, plus: freshly ground black pepper and 1 teaspoon lime or lemon juice. Broil until top is crisp and golden brown, 10 to 15 minutes. Keep basting with the marinade. Serve hot, with the drippings or extra butter and cut limes or lemons, if desired.



Citrus Buttered Lobster Tails

Yield: 2 Servings

16 oz (2) Frozen Lobster Tails
1/2 c Water
1/4 c Butter Or Margaine
1 tablespoon Lemon Juice
1/2 teaspoon Finely Shredded Orange Peel
1/8 teaspoon Salt
Dash Ground Ginger
Dash Paprika

Place frozen lobster tails in a shallow baking dish. Micro-cook, covered, on 30% power for 7 to 8 minutes or till thawed, rotating dish a quarter-turn once. The tails are thawed when the shells are flexible enough to bend. Using a heavy knife, cut through the center of the top shells. Continue cutting through meat but not through undersehells. Spread the tails open, butterfly style, so meat is on top. Return to shallow baking dish. Pour water atop. Micro-cook, covered, on 50% power for 6 to 8 minutes or just till meat is opaque, rotating dish a quarter-turn every minute. (Shield cooked meat with small pieces of foil, if necessary, to prevent overcooking.) Let stand, covered, for 5 minutes. Meanwhile, combine butter or margarine, lemon juice, orange peel, salt, ginger and paprika. Micro-cook, uncovered, on 100% power for 1-1/2 to 2 minutes or till butter is melted. Mix well. Drizzle lobster tails with butter mixture.



Lobster Tails with Cream Sauce

4 2 to 2-1/2 lb lobsters
4 cloves garlic
1 small onion
1 shallot
2 cups heavy cream
2 slices cooked crumbled bacon
1/2 cup grated Romano cheese
1/2 cup parsley
1/2 cup basil
3 tablespoon lemon juice

Boil lobsters and remove all meat. Reserve tails. Chop knuckle and claw meat. Coat the bottom of a pan with olive oil and sauté the garlic, onion and shallot until it starts to get soft. Add parsley basil and lemon juice. Cook for 2 mins on med heat. Add chopped lobster meat and cream. Simmer for 5 mins. Sprinkle the tails with cheese then pour sauce over tails and crumble bacon bits over the top.



Red Lobster Lobsterchops

6 (4-5 ounce) North American or Maine lobster tails (in the shell)
12 jumbo sea scallops with side muscle removed
1-1/4 cups Lemon-Garlic Butter Sauce (see recipe below)
1 tablespoon McCormick Season-All
6 cups cooked rice (a lightly seasoned pilaf)
4 lemon wedges
1/4 cup parsley, fresh chopped
1/2 cup butter, melted (for dipping)
12 (8-inch) metal skewers

Preheat oven or grill to 450 degrees F. Cut each lobster tail completely in half lengthwise and remove the vein. Gently lift the lobster meat from the shell, leaving meat attached at tail end, and place meat back into shell. (This makes it easier to eat the lobster after it is cooked.) Wrap each lobster tail, including the shell, around one scallop, similar to wrapping bacon around a filet mignon. To skewer, gently pierce the base of the tail fins, passing the skewer through the scallop and piercing through the other end of the tail. Leave approximately 1-2" at the end of the skewer to prevent chop from sliding off during cooking. Lightly brush the topside of each LobsterChop with the Lemon-Garlic Butter. (A light coating will prevent "flare-ups" when grilling.)
Sprinkle the LobsterChops with Season-All , place on a wax-paper lined tray and refrigerate until ready to grill. Place LobsterChops, meat side down, on preheated grill. Cook for 4-5 minutes, rotating LobsterChops 90 degrees after 2 minutes. Turn LobsterChops over and cook for another 4-5 minutes or until the lobster and the scallop have reached an internal temperature of 150 degrees F. Lightly brush the meat side of each LobsterChop with Lemon-Garlic Butter just before removing from the grill. For each plate, place 3 LobsterChops on a bed of your favorite rice accompanied by a small cup of melted butter and a lemon wedge. Sprinkle with chopped parsley and serve.

Lemon-Garlic Butter Sauce
1 pound butter, unsalted (softened)
3 ounces white wine
2 tablespoons lemon juice, freshly squeezed
1 tablespoon Worcestershire sauce
1 tablespoon kosher salt
2 tablespoons garlic, freshly minced
2 teaspoons black pepper, freshly ground
2 tablespoons parsley, fresh chopped

Soften butter and place in a five-quart mixer. Combine wine, lemon juice, and Worcestershire sauce. Gradually add wine mixture to butter. Add salt and garlic. Mix well. Add black pepper and chopped parsley. Refrigerate until ready to use.



Red Lobster Roasted Maine Lobster with Crabmeat Stuffing

Serves: 2

Stuffing
1 pound blue crab meat
1 teaspoon shallot, minced
1 teaspoon parsley
1 tablespoon mayonnaise
1 tablespoon bread crumbs
1 whole egg
1 teaspoon lemon juice
1/8 teaspoon Worcestershire sauce

Blend all ingredients except crab. Fold in crab meat; refrigerate.

Lobsters
2 whole 1-1/4 pound Maine lobsters
1/2 cup (1 stick) butter, cut into pieces
1 teaspoon paprika
2 tablespoons lemon juice

Split lobsters lengthwise with a large knife, remove stomach sac. Place equal portions of crab stuffing in each head. Crack claws with the blunt side of knife. Pour lemon juice on tail meat, then sprinkle with paprika and dot with pieces of butter. Bake at 400 degrees F for 15 minutes. Serve with melted butter and lemon wedges.

NOTE:
To clean crab meat of shell pieces and cartilage: Spread chilled crab over a cookie sheet and place under a red hot broiler on top rack for 30 to 60 seconds. Bone fragments will be easy to pick out at this time.

Answer 2

This Site Might Help You.

RE:
Best way to cook lobster tails and prepare it like the restaurants do?

Answer 3

You need a steamer ... don't boil them or you'll lose the flavor and get a rubbery texture. And be prepared ... restaurants steam lobsters ALIVE, and the screech is memorable.

I misread the question ... sorry. You've got some good answers here on how to prepare the tails only.

Answer 4

this guy worked for Red Lobster for years.

The easiest way to cook a Maine lobster is to boil for 12 minutes in salted water.

1. Add 1 tsp. salt for every quart of water.

2. Bring water to a rapid boil and plunge lobster head-first into water.

3. Return to a boil and cook for 12 to 15 minutes.

4. Remove lobster and serve with melted butter, lemon wedges, lobster crackers and lots and lots of napkins. Serve with a nice white wine.

Answer 5

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Answer 6

crack the shell, (but not all the way by the tail part) pull the meat out and lay it on top of the shell, run some melted butter down the meat, and some season salt and cook in the oven for about 8 minutes, don't over cook it or it will get hard and nasty!

Answer 7

Youll have to cut the tail open right down the center of the back with a very sharp knife or kitchen shears,load it up with butter,lemon and old bay seasoning,then stick it under the broiler in your stove for about 15mins or so,use low or medium broil

Answer 8

I prefer it chinese style!

GINGER GARLIC LOBSTER

Ingredients:
1 fresh Lobster, live or dead.
Fresh Ginger, about 5 tsp, sliced and skin removed
Fresh Garlic, about 5 cloves, sliced or crushed
1 bunch of green onions, loosely sliced
flour or corn starch
Water

Chop the lobster into pieces, using a chinese cleaver, chop off the claws (crack it again for easier eating), then divide the body into 3 or 4 pieces. When severing the head from the body, try to cut it cleanly off the body. If its still alive, you can cut it alive or freeze it for 1 hour til dead.

In a bowl add 1/4 cup of tap water and 3 tsp of corn starch. Mix well until dissolved. Put aside.

Using a wok or large hot skillet, add 3 tsp of oil, heating to med/high. Then add some crushed garlic, a handful of onions, and the lobster. Mix well, stir frying. Add the ginger and more onions, and more garlic if you wish. The lobster will slowly start turning red. When it does lower the heat to med. Slowly stir in the corn starch mixture. Mix the lobster, cover for 2 to 4 minutes, mix again. Cover and lower heat.

When the lobster is bright red, remove from heat.
Note: Keep covered to keep it warm (until ready to eat) or transfer to a serving bowl and put in oven at lowest setting to keep warm.

Answer 9

in some restaurants they use beer or sprite in steaming them. this makes the lobster really red and tasty. i do that too and sometimes i add garlic.

Answer 10

Steam them, Pull them part way out of the shell, cover with lemon juice...

Answer 11

steam them