Steamed Lobster Tail

 


Steamed Lobster Tail

Ingredients

4 lobster tails 3 oz each for a total of 12 oz of lobster tails

½ Tablespoon butter

Old Bay seasoning to taste

black pepper to taste

Before You Begin

When cutting open the shell, if you see a dark line in the flesh this is the digestive tract and should be removed.

Store leftovers in an air-tight container kept in the refrigerator for 3-4 days.

Lobster tail is finished cooking when it reaches 145F on an instant read thermometer. Cook according to the directions above, if desired you can check for doneness once the allotted time is up but you don’t want to open the steam pot while it’s cooking, releasing all the steam. Overcooking the tails will lead to rubbery, dry meat.

Instructions

Rinse and dry the lobster tails.

Using gloved hands, use kitchen shears to cut down the middle of the shell, stopping right before the last hump before the tail fin.

Turn tail over and gently loosen meat near the head end and lift out, leaving the meat connected near the tail fin.

Lift meat and gently close tail shell, resting meat on top of the closed shell. This is called crowning.

Season meat with old bay and pepper. We actually like to season both sides of the meat. To do this, we lay the shells upside down so that the meat you just crowned will lay on the work surface. Season then replace the meat to its crowned position. Season the exposed meat side with Old Bay and pepper.

Place crowned tails into the top of the steam pot.

Cut butter into thin slivers, placing a sliver on the crowned meat of each tail.

Bring water to a boil in the bottom of the steam pot.

Place the top of the steam pot over the bottom of the pot. Turn heat down to low and cover the pot.

Steam for 8-10 minutes.

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