How to Best Prepare a Lobster Tail for Sauteing

A lobster's shell serves as a protectant for its flavorful meat.

Looks can sometimes be delightfully deceiving in cooking, especially when it comes to lobster. Because lobster exudes natural elegance, the assumption is that, lobster -- like the French filets of Sole Veronique -- take great time and effort to prepare. Well, pas vrai (not true). Although the most common way to prepare lobster is to boil it -- followed in favor by grilling -- sautéing lobster provides your guests with the added benefit of not having to do battle with the shell.

Instructions

Remove Meat from the Tail

1. Cover the lobster tail with a kitchen towel to protect your hands from the spikes on the lobster.

2. Hold the upper shell firmly in one hand and the tail in the other. Twist the shell and the tail in opposite directions. Gently separate the two sections.

3. Cut a slit in the underside of the tail. Remove the meat, using a small fork to loosen it from the shell. Pull out the meat from the wide end to the tail tip.

4. 

   It takes only minutes to sauté lobster meat.

Saute Buttery Tails

1. Season the lobster meat from between 6 and 8 tails with a few dashes of salt (or garlic salt) and pepper.

2. Heat 6 tablespoons of butter or margarine in a skillet on medium-high heat.

3. Add the lobster meat to the skillet and sauté for about five minutes, turning the meat occasionally.

4. Serve immediately, pouring the butter over the lobster meat.

5. 

   Save any leftover sautéed lobster meat for a cold lobster salad sandwich.

Lobster a la Champagne

1. In a skillet, combine the meat from 6 lobster tails, 1 1/3 cup champagne or sparkling wine, 4 minced scallions and 2 tsp. salt. Heat to boiling. Saute for about 15 minutes.

2. Remove the lobster from the skillet and set it aside. Cover it to keep it warm for a few minutes.

3. Add 1 1/3 cup whipping cream to the skillet. Boil quickly. Add 6 tbsp. of butter to the skillet. Stir until smooth.

4. 

   Toast your tails with a glass of champagne.

   Spoon the champagne sauce over the lobster and serve.

Tips & Warnings

• Those lobster shells don't have to go to waste. As the carrier of tasty lobster meat, they emanate flavor even after the meat is removed. Cook the shells in water, strain and freeze the broth for a seafood chowder or lobster sauce.

References

• Remove flesh from lobster tails
• LOBSTER TAILS SAUTÉED IN BUTTER
• LOBSTER TAILS IN CHAMPAGNE SAUCE

Resources

• ROCK LOBSTER A LA BORDELAISE