Lobster Tail Recipe

Mark_B_Good

Does anyone have a good recipe for lobster tails.
Normally I get frozen tails ... cut the top of the shell, pull out the meat and rest on top of shell.
Then I cook, and in parallel, I'll melt butter add in a heaped teaspoon of chopped garlic, and some salt.

It's okay, but it kind of lacks flavor ... even with the garlic butter drizzled all over it.

What am I doing wrong?

six_egg

I love lobster myself but I do not do anything much different than you. I spilt the shell leave lobster in it. I then salt it and let it cook to internal temp. I serve with Kerrygold melted butter.  

fishlessman

theres lots of stuffed recipes out there, lots stuffed with crab stuffing. if its a maine style lobster though, i can say i honestly dont like them grilled

nolaegghead

Kill it and cook it fairly fast.  It can turn black. 

This is why:

https://en.wikipedia.org/wiki/Phenoloxidase_system

GrateEggspectations

Lobster tails were born for sous vide cooking, IMO. Helps maintain all moisture, including all the natural brine. Because you’re not doing anything to the texture (e.g., searing), SV is the perfect choice. Throw a few knobs of butter into your ziplock or vac-sealer bags along with some garlic and let her rip. 

Mark_B_Good

Do you guys add anything to the butter other than garlic and some salt? I see pictures of lobster tails with some kind of herb seasoning, sometimes even a redish seasoning ... what is that?

fishlessman

i would be hung serving lobster with garlic in it in new england though i do like it.  mostly we use the butter used for the steamer clams and its either just melted or clarified drawn butter

nolaegghead

fishlessman said:

i would be hung serving lobster with garlic in it in new england though i do like it.  mostly we use the butter used for the steamer clams and its either just melted or clarified drawn butter

Are you saying you don't put anything on your lobster?  Boil or steam in water and eat.

fishlessman

nolaegghead said:

fishlessman said:

i would be hung serving lobster with garlic in it in new england though i do like it.  mostly we use the butter used for the steamer clams and its either just melted or clarified drawn butter

Are you saying you don't put anything on your lobster?  Boil or steam in water and eat.

steamed served with a bowl of drawn or melted butter. i dont dip, i drown it it the bowl. steamers are dipped in clam broth, then drawn butter

Mark_B_Good

fishlessman said:

i would be hung serving lobster with garlic in it in new england though i do like it.  mostly we use the butter used for the steamer clams and its either just melted or clarified drawn butter

Is that a salted butter, or unsalted?

fishlessman

Mark_B_Good said:

Do you guys add anything to the butter other than garlic and some salt? I see pictures of lobster tails with some kind of herb seasoning, sometimes even a redish seasoning ... what is that?

the red might be lobster roe, i see it added into newburg sometimes.  with the butter, i only have salted in the fridge

NorthEgg

Attached is the sous vide lobster tail recipe from Cooks Illustrated. Pretty hard to not make great lobster tail IMHO.

SGH

fishlessman said:

steamed served with a bowl 

At first glance without my glasses on I thought you said served with a bowel. I was about to give you the SGH Seal Of Approval a million times over. Lobster and bowel. You talk about the pinnacle of fine dining. 

Atlas, it was not to be unfortunately.  

Botch

Mark_B_Good said:

Do you guys add anything to the butter other than garlic and some salt? I see pictures of lobster tails with some kind of herb seasoning, sometimes even a redish seasoning ... what is that?

Three guesses (that would all be great on lobster):  smoked paprika, cayenne, or Old Bay seasoning.  Dried chipotle may be a bit much, but I see a taste testing in my near future...

caliking

I made this lobster oil, when I SV’ed some tails several years ago. It’s one of the best things I’ve made. 

Yes, it takes a little effort, but so damn worth it. 

Lobster oil. (Adapted from Tom Aikens)

Thyme sprig, fresh  1 piece

Rosemary sprig, fresh   1 piece

 Fennel bulb  1 piece

 Shallots, chopped  2 pieces

 Garlic cloves, smashed   3 pieces

 Olive oil 700ml

 Star anise 6 pieces

 Black peppercorn 12 pieces

 Fennel seeds 1 tsp

 Tomato paste 1 TBSP

 Small bunch of tarragon 1 piece

 Carrots 2 pieces

 Salt 3g

 Pepper a/n

Heat 200 ml of olive oil, add in the lobster shells and sauté for 4 minutes. 

Add the carrots and cook for a further 4 minutes, then add the shallots, fennel and garlic and continue cooking for 4 minutes. 

Add the salt, the thyme and rosemary, star anise, peppercorn and fennel seeds, cook for 3 minutes and add the tomato paste. 

After 3 more minutes finally add 400 ml of olive oil. Bring to a simmer and cook for 5 minutes. 

Off the heat add the stalks of tarragon to the oil (reserve the leaves for later) and leave to cool to room temperature then chill for 12 hours. 

Pass the oil through a fine sieve and reserve.

Drizzle the oil over the tails, prior to serving. 

nolaegghead

Damn, Ashish, you expect all of us to be chemists or something?!

On the serious side, that sounds good.  I have made lobstah broth/stock a number of times with the shells/guts, this looks like a good alternative.

caliking

nolaegghead said:

Damn, Ashish, you expect all of us to be chemists or something?!

On the serious side, that sounds good.  I have made lobstah broth/stock a number of times with the shells/guts, this looks like a good alternative.

Its delicious. Very flavorful, and lasts a while. 

I garnished with capers when I made it, and they countered the richness of the oil and lobster nicely. 

Mark_B_Good

Botch said:

Mark_B_Good said:

Do you guys add anything to the butter other than garlic and some salt? I see pictures of lobster tails with some kind of herb seasoning, sometimes even a redish seasoning ... what is that?

Three guesses (that would all be great on lobster):  smoked paprika, cayenne, or Old Bay seasoning.  Dried chipotle may be a bit much, but I see a taste testing in my near future...

Those sound good. Wonder if a bit of sweetness would be good mixed in too? Brown sugar or maple syrup?  Not overly done ... just enough to taste it and wonder what it is.

Mark_B_Good

caliking said:

nolaegghead said:

Damn, Ashish, you expect all of us to be chemists or something?!

On the serious side, that sounds good.  I have made lobstah broth/stock a number of times with the shells/guts, this looks like a good alternative.

Its delicious. Very flavorful, and lasts a while. 

I garnished with capers when I made it, and they countered the richness of the oil and lobster nicely. 

You are dedicated to lobster tail excellence ... that's for sure!

dstearn

Mark_B_Good said:

Does anyone have a good recipe for lobster tails.
Normally I get frozen tails ... cut the top of the shell, pull out the meat and rest on top of shell.
Then I cook, and in parallel, I'll melt butter add in a heaped teaspoon of chopped garlic, and some salt.

It's okay, but it kind of lacks flavor ... even with the garlic butter drizzled all over it.

What am I doing wrong?

https://youtu.be/UMWylX1OrPw
There is a recipe for Cedar Plank Lobster tail that looks good on this video.

Mark_B_Good

Here's another one that looks good!

dannys

Every time I see this thread I think of Mike's Pastry.