How to Cook a 12-Ounce Australian Lobster Tail
Australian lobster tails are prized in the culinary world for their unique blue-green shells and mild, delicate flavor. Australian lobster tails are imported to many different locales all over the world and are widely available from fish markets and gourmet food stores. Because of its delicate flavor, Australian lobster tail is usually boiled or baked to maintain the flavor and texture of the meat. Does this Spark an idea?
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Things You'll Need
- Saucepan with tight-fitting top
- Strainer
- Serving plate
- Aluminum foil
- Salt and pepper (to taste)
- Drawn butter (optional)
- Fresh or dried herbs (optional)
Instructions
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Boiled Australian Lobster Tail
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1
Add enough salted water to a saucepan to cover the lobster tail by 2 inches; bring to a boil over high heat.
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2
Put the lobster tail in the boiling water, cover the pot and bring the water to a boil once more.
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3
Cook the lobster tail in the boiling water for eight to nine minutes.
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4
Transfer the cooked lobster tail to a strainer to drainer the excess water. Plate the lobster tail, and serve after one minute.
Baked Australian Lobster Tail
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5
Preheat the oven to 450 degrees Fahrenheit.
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6
Place the lobster tail in a piece of aluminum foil large enough to cover the whole tail when folded over.
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7
Season the lobster tail with salt and pepper to taste along with any drawn butter and fresh or dried herbs you wish to use.
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8
Cook the lobster tail for approximately 30 minutes. Cooking times may vary depending on the particular lobster tail and your oven, so check the lobster regularly to avoid overcooking and burning it.
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1
Tips & Warnings
To make drawn butter for serving, heat the desired amount of butter in a small saucepan over low heat until nearly boiling. Skim the foam and milk fat off the top until the finished product is clear. Strain the butter through cheesecloth after allowing it to cool for two to three minutes. Discard any solid pieces, and serve immediately while still warm.
If you use dried herbs for seasoning your lobster tail, use less than you would with fresh herbs. Dried herbs tend to have a stronger, more concentrated flavor and can easily overpower the light, fresh taste of Australian lobster tail.
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