With your thumbs, open the shell to loosen it from the meat, opening the meat away from the shell side walls.With the shell facing up, cut down through the centre of the back to the end of the tail, leaving tail fan intact. Hold a lobster tail in one hand, or place it on a bench top supporting it with your hand.Slow thawing is best when it comes to seafood. Please don’t be tempted to microwave them or put them in hot water to quicken the thawing process. If you’re in a hurry and need to thaw them faster, place them in a pot filled with cold water for about half an hour, then thoroughly pat them dry with paper towel before cooking. You can also buy frozen and thaw them in the refrigerator overnight.
What can be mistaken for as complicated or stressful is actually quite the opposite! If you don’t have a grill or barbecue, OR you don’t necessarily want to use your oven, the easiest way to get delicious, crispy and charred lobster meat is straight in the pan.įor the best seared lobster results, we buy fresh lobster the morning of cooking and store them in the refrigerator. Now, you can add juicy lobster to that list! There’s something about searing seafood in buttery grease (like this incredible Shrimp Scampi) that provides a depth flavour no other cooking method can beat. With a touch of lemon, garlic, butter and oil, you’re minutes away from perfect, juicy, flavourful seared lobster tails.įorget boiling or steaming.
#TAILS OF IRON FOOD HOW TO#
Jump to Recipe Print Recipe EVER WONDERED HOW TO COOK LOBSTER TAIL RIGHT ON THE STOVE? OUR BUTTER SEARED LOBSTER TAILS RECIPE IS A HIT!
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