In today’s world it is very easy to learn how to cook lobster tails because they are so readily available frozen in our grocery stores. The old fashioned way of getting lobster tails is to plunge the whole lobster into simmering water. This poaching preserves the natural sweetness and tenderness of the meat.
To learn how to cook lobster tails you must learn the best method for you to get to the tail meat. The biggest challenge is to find a way to extract every little morsel of this succulent meat from the tails. Halving the lobster is one way. Lay the lobster on its back, steady it and cut through the center of the lobster and cut through the center of the tail meat. Although this opens the tail up to retrieve the tail meat, it will also be cut in half.
The other method is to separate the tail from the body of the lobster by twisting them apart. Break the flippers off the narrow end of the tail. A small fork can be inserted into the narrow tail opening and the meat can be pushed out through the wide end of the tail leaving it all in one piece. Slice the meat and remove the intestinal vein. Eating the lobster tail meat can be as simple as dipping it into melted butter.
As I said before the easiest way to learn how to cook lobster tails is to purchase only the frozen tails from your supermarket or nearby seafood supplier. There are many different recipes containing a variety of wonderful spices for sauces and mixtures which adds flavor to the meat.
With a small scissors cut through the transparent film that covers the tail meat from the edge of shell. Remove the film. Slip your fingers between the shell and tail meat to loosen the meat from the shell. Arrange the tails in an oiled baking dish. Dot each tail with 1 Tablespoon butter and sprinkle with paprika. Bake for about 12 minutes or until meat turn white. This is great served with French fries and coleslaw.
Preheat oven to 375F degrees
Heat butter and add onion and mushrooms; Cook over low heat until tender.
Blend in the flour and slowly add the cream, stirring until thickened; Add seasonings.
Stir some of the hot mixture into the yolks, beating constantly; Stir back into the remaining sauce.
Add the 1 cup of the grated cheese and stir over low heat until cheese is melted.
Add the brandy, lemon juice, and lobster meat; Blend.
Spoon mixture into greased ramekin dishes; top with buttered crumbs, remaining cheese and sprinkle of paprika.
Place in oven until cheese has melted and top is brown.
Sauté chopped onion in skillet in 1 tablespoon melted butter until tender.
Remove onion from pan to plate; set aside.
Melt 2 tablespoons butter in skillet; dust meat from tails with little flour and brown lightly in butter.
Remove lobster from skillet and set aside.
Melt 3 tablespoons butter in skillet over low heat; add flour, salt and pepper and blend well.
Remove from heat; gradually stir in milk and return to heat.
Cook stirring constantly until thickened and smooth.
Add onions, lobster, mushrooms, nutmeg and cayenne to sauce mixture; blend well.
Blend in brandy and serve immediately.
Melt 4 tablespoons butter in pan over direct heat.
Add 1 tablespoon chopped onion and 1 pound boiled lobster in cubes; simmer until meat turns red.
Sprinkle with a little paprika and add ½ cup sherry wine; simmer until wine evaporates.
Place pan over another pan of boiling water.
Combine 4 beaten egg yolks with 1 ½ cups thin cream; blend into lobster mixture.
Cook until thickened; stir in 1 tablespoon brandy; serve on buttered toast.
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