How to Cook a 1-Pound Thawed Lobster Tail
Cooking a live lobster can be a daunting task for some. Thankfully, lobster tails, the part of the crustacean that contains most of the meat, are conveniently sold frozen. Their firm meat and delicate, sweet flavor make them a versatile addition for a special meal. They can be served in most ways that a live lobster is prepared and fare well with a variety of cooking methods. The easiest way to prepare a 1-lb. lobster tail is to steam it and dip it in butter; the sweetness of the meat complements the salty richness of the butter. Does this Spark an idea?
Instructions
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Place the frozen lobster tail in the refrigerator a day in advance to thaw it. If you're in a pinch for time, put the tail into a bowl in the sink, and run cold water over the tail until it's completely thawed.
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Pour a small amount of water, about an inch or so, into a pot. Cover the pot with a lid, and bring the water to a boil.
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Place the thawed lobster tail into a steamer basket, and ease it into the pot of boiling water.
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Cover the pot, and cook the lobster for 16 minutes.
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Take the lobster tail out of the steamer basket.
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Cut away the shell with scissors or lobster crackers, and serve the meat with melted butter for dipping.
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Tips & Warnings
Avoid overcooking lobster tails, which renders them tough and rubbery.
Whichever cooking method you utilize, the thawed lobster tails will take about six to eight minutes per inch of thickness to be cooked through. The shell's color transforms from dark brown to bright red, and the meat will be firm and white.
Always use caution in the kitchen to avoid injuries.
References
Resources
- Photo Credit lobsters on a red plate - close up image by Andrew Brown from Fotolia.com
