Lobster tail is a delicious dish that can be served on any occasion. It works as well for quiet candlelight dinners as it does for large holiday get togethers or lonely bachelor dinners. Lobster has become a world renowned delicacy, recognized and enjoyed by many people internationally.
There a few different ways of preparing lobster tails, but baking them is one of the easiest and most effective. Baking lobster tail will allow you to put together a first class gourmet meal in a short period of time and without much fuss. And you can be certain that whoever you’re serving the finished dish to will see you as a great cook.
1. Defrost the lobster tails unless you have fresh lobster (fresh lobster should simply be kept on ice in the fridge until you’re ready to use it). Let them thaw out for 10 to 12 hours. It’s advisable to leave the lobster tails in the refrigerator as they thaw, or at least in a cool clean area. A faster alternative is to thaw them using cold water. Add fresh water every 20 minutes. You can also put the lobster tails in zip lock bags before putting them in the water so they don’t get soggy. Within an hour using this method the lobster tail should be ready for cooking.
2. Once the lobster tails are thawed, make an incision in lobster tail lengthwise in the middle along the entire length. Scissors work well for this. Loosen shell slightly but leave it on. This will allow the heat (as well as the butter and spices) you will use to penetrate into the lobster meat while holding it in place.
3. Preheat the oven to 350 degrees. Put oil in a baking dish or pan. This will preferably be a pan you can serve the lobster in as well. The reason for this relates to the possibility of making “stuffing beds” for the lobster, as mentioned below. The best way to serve lobster tail in this case is to simply let the pan cool and set them out just as they went into the over – laying over the stuffing beds.
4. Stuffing Beds: You can create a kind of stuffing bed for each lobster tail. One good recipe is to crush up 1 cup of Ritz crackers, add three ounces of melted butter, and 2 ounces of crab meat. Form this mixture into a mound or patty, place it in the baking dish or pan, and lay the lobster tail on top. As the lobster bakes, these beds or patties will bake too, as well as receive the juices from the lobster tail as it cooks. This is a great way to serve lobster and turns it into even more of a sea delicacy. You can also try other stuffing recipes that you find and experiment with spicing them with various herbs. To get some other great stuffing ideas, check out the famous chef Emeril Lagassi’s recipe at this site: Discovery: Stuffed Lobster Tail.
5. All that said, the stuffing is not absolutely necessary. It’s fine to just put the lobster tails in the oiled pan and bake them that way. Regardless of whether you make stuffing, pour melted butter over the lobster tail, especially into the shell cut you’ve made. Then sprinkle on any spices that you like: salt, pepper, curry powder, and paprika are good choices. But again, experiment with seasonings – maybe you can find a recipe that’s all your own and that friends and family will rave about.
6. When you’re sure the oven in well preheated, put the lobster in and bake it for around 15 minutes. Take it out, let it cool for about 2 or 3 minutes, and serve it. That’s really about all there is to it. Serve with simple side dished such as corn, red potatoes, and fresh green salad. A glass of white wine also goes well with it. Enjoy your great lobster tail dinner!
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