yes.
if you cook it
yes because that means that the meat inside of it is raw
what is the sodium content in a 6oz. lobster tail
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 meat if the meat is squishy not firm, messy, and gooey. Then you have a bad lobster. If its firm and pink it is good.
Here are some great lobster tail recipes: http://www.foodnetwork.com/recipe-collections/lobster-tail/index.html, http://allrecipes.com/recipe/broiled-lobster-tails/ or http://www.tasteofhome.com/Recipes/Baked-Lobster-Tails
The only part of the lobster that is edible is the tail. The body and head are wasted.
Lobster. ..........what else?!?
One creative way to incorporate lobster tail dessert into a gourmet meal is to serve it as a sweet and savory appetizer by pairing it with a citrus-infused salad or a creamy vanilla sauce. Another option is to use the lobster tail as a garnish on a decadent dessert like a chocolate mousse or a fruit tart. Additionally, you could incorporate the lobster tail into a unique dessert dish by creating a lobster tail ice cream or a lobster tail crme brle.
The traditional recipe for making an Italian lobster tail involves stuffing a lobster tail with a mixture of breadcrumbs, garlic, parsley, and olive oil, then baking or grilling it until the lobster is cooked through and the stuffing is golden brown.
A. Female lobster generally are wider in the upper dorsal tail region. This allows room in the tail to store the premature eggs. Females can also be distinguished by their soft, thin set of first pleopods (swimmerets). Males have a hard, thicker set of first pleopods, and have smaller hard appendages (masculina) attached to their second set of pleopods.
No. Lobsters can regrow claws and legs, but the tail is too invovled with the lobster's internal organs to effectively regrow.
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 with oil.Baste the lobster meat with melted butter.Place the lobster tail on the grill, with the hard shell facing up, and cook for 4-5 minutes until grill marks appear.Turn the lobster tail over placing the hard shell on the grill.Grill for another 3-6 minutes, basting several times with melted butter.Serve hot with melted butter, or clarified butter, and lemon wedges.Baking Lobster TailsLobster tails can be baked various ways making for appealing presentations. Here are two very classic and traditional preparations, great for learning how to cook lobster tail.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 oven to 350 degrees FahrenheitPlace the lobster tail on a baking sheet with the hard shell facing down. Lightly baste with butter.Bake for 15 minutes and then remove from the oven.Serve hot with melted butter, or clarified butter, and lemon wedges.
The Lobster Tail Bakery offers a variety of pastries and desserts such as lobster tails, cannoli, cakes, cookies, and other sweet treats.