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How to Cook Lobster Tails
An extra special treat for any occasion - If you are using small
sized lobster tails you probably want to add steak to your menu.
Ingredients:
Frozen uncooked lobster tails, thawed - 4oz to 5oz Butter
Cayenne Pepper
Using kitchen shears, cut through the shell, down the center
right to the end of the shell only. If not completely thawed,
hold under room temperature tap water to speed the process up.
Spread the shell apart slightly and cut meat down the center
being careful not to cut all the way through. Insert a finger
under the meat (between the cartilage) and gently bring meat to
top of the shell. Push the shell together so meat stays on top
of the lobster shell.
Spread the softened butter generously in a think layer over
meat. Sprinkle lightly with the cayenne pepper and arrange on a
shallow baking pan. If you're not quite ready to serve you can
refrigerate them until ready.
Bake in oven at 550 degrees Fahrenheit for about 7 minutes.
Serve with melted butter in little bowls or dishes for dipping.
For poached lobster tails place the thawed lobster tails in
boiling salted water, cover and let simmer for about 10 minutes.
Remove cartilage and serve as is, or loosen and cut up meat and
replace in shell before serving.
This meal goes lovely with baked potatoes, carrots and a Cesar
salad. If your guests are big eaters then adding steak to the
dinner might be a good idea. If you feel like keeping the dinner
fancy and extra special then Tournados might be a lovely
addition.
Tournados
Fillet steaks, 1 ¼ - 1 ½ inches thick. Bacon Slices Margarine
Pepper Mushroom Caps Bread Slices
Around each steak circle a slice of bacon and secure with wooden
toothpick. Fry in margarine, browning both sides for about 3
minutes for rare and about 5 minutes each side for medium. It is
important to turn the steaks without piercing the meat. Sprinkle
with pepper and remove and keep hot.
Sauté mushroom caps in frying pan. Cut bread in circles slightly
larger than steaks and then fry to brown both sides. Place
fillets on fried bread rounds and top each fillet with a
mushroom cap.
Once again this recipe is a lovely addition to the lobster
tails or by itself. Serve with potatoes, carrots, salad or
any other special side dish you have cooked up!
About the author:
Logan Rokwild writes about various steak and
lobster topics. This article is free to re-print as long as
nothing is changed, all links remained intact, the bio remains
in full and the rel="nofollow" tag is not added to any of the
links. Thank-you
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