How to Cook Lobster is a common question frequently asked.
In fact cooking lobster tail is very versatile.
Commonly boiled, broiled or grilled but what about panfry?
The integrity of the lobster tail meat will only comprise with the right cooking time and temperature.
You will need to thaw the frozen lobster tail overnight prior to cooking.
Its best to defrost lobster tails in the refrigerator for 10 to 12 hours.
After thawing, remove the lobster tail meat from the shell by carefully cutting vertically to open the back of the lobster shell to reveal the meat.
How to butterfly lobster tails?
Cut the tail
Hold a lobster tail in one hand with the hard top shell up. Using sturdy kitchen shears, to cut through the top of the shell and through the meat but stop just before the bottom shell.
Open the shell
Using your thumbs and fingers, spread the cut top shell apart and loosen it from the meat.
Separate the meat
With your thumbs, separate the meat. Gently pry the meat from the bottom shell, keeping it attached near the back end, and pull the meat upward so that it is partially on top of the shell halves. During cooking, the lobster meat will puff up and over the edge of the shell halves, making an attractive presentation. Now the tail is ready to brush with butter, season as desired, and broil until the lobster meat is opaque.
Note:
Do not overcook or else the lobster tails will turn rubbery.
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