Lobster tail sounds intimidating to cook, it isn't. Here's a straightforward guide to steaming, boiling, or broiling Ocean2Table's Atlantic lobster tails.
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Lobster has a reputation as a restaurant-only food, something too fussy or too easy to mess up to cook at home. Lobster tail specifically is one of the more forgiving shellfish to cook, there's no whole animal to deal with, just a straightforward piece of meat with a couple of reliable methods.
What Ocean2Table carries
Atlantic Lobster Tails, individually frozen at peak quality, in 7/8oz and 10/12oz sizes. The larger size is the better choice for a main course presentation, the smaller works well alongside another protein, like a surf-and-turf plate, or split among an appetizer course.
Thawing
Thaw lobster tails in the refrigerator overnight before cooking. Don't thaw at room temperature or in hot water, shellfish is more sensitive to temperature abuse than most other seafood.
How to cook them
Steamed (most forgiving). Bring about an inch of water to a boil in a pot with a steamer basket. Add the tails, cover, and steam for 5 to 8 minutes depending on size, until the shell turns bright red and the meat is opaque. This method is hard to overcook and keeps the meat tender.
Boiled. Drop the tails into boiling salted water for 4 to 6 minutes for the smaller size, slightly longer for the larger, until the shell is red and the meat is opaque throughout.
Broiled (best presentation). Butterfly the tail: use kitchen shears to cut through the top of the shell lengthwise, then gently pull the meat up and rest it on top of the split shell. Brush with melted butter and broil for 6 to 8 minutes until the meat is opaque and lightly browned on top. This is the presentation most people picture when they think "restaurant lobster tail."
Doneness
Health Canada's recommended safe minimum internal temperature for shellfish and crustaceans is 74°C (165°F). Visually, properly cooked lobster meat turns from translucent grey to opaque white, with the shell turning bright red. Overcooked lobster turns rubbery and tough, so once the meat is opaque throughout, it's done, there's no benefit to cooking it further.
Shop: Atlantic Lobster Tails
