How To Cook Lobster Claws And Tails
In a large pan melt 6 tbsp butter on medium heat.
How to cook lobster claws and tails. You may just wish to order lobster tails and save the trouble. Transfer to serving platter and garnish with parsley if desired. Stir in lobster meat lemon zest and tarragon.
Put the lobster tails and claws on the grill. Bring a large pot of salted water to a rolling boil. Grill on high heat for 7 minutes flip the tail over and cook from the underside of the shell.
Large tails can take 6 minutes or more. Bring the pot to a rolling boil over high heat. Place the thawed lobster into the water cover and let the water simmer for 5 minutes for each 4 ounce tail and one extra minute for each additional ounce of lobster that you are cooking.
The tail is done once you see bubbles of moisture. The rule of thumb is to boil them for about 45 seconds per ounce. If you are boiling lobsters whole and then removing the claws for eating after place the lobsters in claws first and start to time five minutes for every one pound of lobsters.
Best explained that there s a lot of delicious meat around lobster claws as well as around the head and the claws. Small lobster tails could take as little as 2 to 4 minutes. When done lobster meat should be opaque and white in the center and register 145 f on an instant read thermometer.
Place lobster tails meat side up on the unheated rack of a broiler pan. Broil 4 inches from heat for 12 to 14 minutes or until lobster meat is opaque. If desired sprinkle with snipped fresh parsley and serve with clarified butter.