How do you fry a lobster tail?
Things You'll Need
1 tbsp. butter or olive oil
Cut lengthwise through the shell on top of each of two lobster tails.
Pull the sides of the shell apart like a book to expose the meat inside.
Lift the meat out of the shell with one end of the meat still attached to the base of the tail.
Push together the sides of the shell with the meat on the outside and lay the lobster meat on top.
Slit the meat down the center lengthwise and fold over the flaps to butterfly the lobster tail. Repeat with the remaining tail.
Heat a skillet over medium heat for one minute or until hot. Add the butter or olive oil and heat until the butter melts or the olive oil begins to shimmer.
Place the butterflied lobster tails into the hot oil with the meat side down.
Fry the lobster tails for five minutes or until the shell brightens to red and the meat is opaque white. Move the lobster in the skillet and out with tongs around the sides of the tail to avoid damaging the meat.
Serve the pan-fried lobster tails with drawn butter and lemon wedges.
There are actually a few ways you can cook lobster tails. Although, different people like it cooked in different ways depending on the person(s) taste. One of the ways is butter flying lobster tails. This method of preparation is most common in restaurants. This method results in a lobster tail that puffs out of the shell and makes for a spectacular presentation. This is one of the more complex methods of cooking a lobster tail…
it depends if your talking about the American-Itallian pastry or thee actual lobster. The pastry is a flaky pastry filled with eclair dough then cooked and filled with a ice creamy filling made of 1/3 part ricotta, 1/3 part whipped cream, and 1/3 custard. If you are talking about a lobster then it is just the tail of the lobster
Up to a week, if lively when purchased. Put wet news paper around him to keep him moist. When you buy the lobster, make sure his claws & tail are extending out. A lively lobster will often start flicking his tail or be sticking straight out. If he is not lively & his claws Tail are hanging down & bearly moving, he is near death
The asker of the question provided this additional information as background to the question: "I had a lobster last night from a well-known establishment... and when I pulled the tail off, I found some things I never found in a lobster before: black goo and this red paste that went all the way down through the middle of the tail." Answer: There is no black tomalley. The black substance inside the abdominal cavity along with…
This is a two step method using an entire lobster tail. Prepare the tail by placing a well soaked skewer though the middle of the meaty end down the length of the tail until it pokes through the tail end. Situate it so the tail is at the very end of the skewer. This acts as a good handle and prevents the tail from curling up. In a roiling pot of boiling water spiced with…
Lay your lobster tail on a cutting board, with the underside (the soft shell side) facing up. With kitchen scissors cut a slit in the soft shell lengthwise down the center, leaving the hard shell on the backside of the lobster intact. Be careful not to cut into the lobster meat. Preheat grill to medium high heat, or for a charcoal grill make sure the coals are evenly heated. Clean and baste the grill rack…
Boiled lobster tails Fill a large saucepan with water and add 1 teaspoon of salt for each litre of water. Bring the water to the boil and drop the lobster tails into the pan. Boil the tails for about 1 minute per oz of total weight. If there are 5 oz of lobster tails, you will need to cook them for 5 minutes. Drain the lobster tails and serve hot with melted butter, lemon juice…
All lobsters whether good or bad will turn red after you boil/steam them. To know if your lobster is good or bad. The part where the tail meets the back you want to break and make a hole for your finger to fit. Your finger should be going into the tail not going into the back of the lobster. On the roof you should feel the shell and then under your finger there will be…