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Old 12-28-2009, 02:48 PM   #1
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Purchasing and Cooking Lobster?

Wanted to make Lobster (tails) on New Years eve and wondering if anyone has some good advice on buying and cooking . I have cooked a lot of Seafood, but not lobster. This is for my new Girlfriend, so I really want it to be excellent. I would appreciate any help. Thank You

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Old 12-28-2009, 02:54 PM   #2
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here are some basic links:
cooking lobster tails - Google Search
I am making lobster tail, too. I usually like them done pretty simply, steamed or boiled, with lots of melted butter. That's it. I'll put onion, celery, lemon, peppercorns, bay leaf in the water when cooking them.
Although this year, I'd like to try something a little different, so am looking forward to the responses.
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Old 12-28-2009, 03:06 PM   #3
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In perusing the links, I just read one where you simmer the lobstertails in champagne, then when done, remove the tails, add cream to the champagne, reduce, swirl in butter. Remove meat from shells, slice into medallions and ladle sauce over..... (cooks.com, I think)
The other one that looked good was a stuffed tail, using crab meat and bread crumbs.
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Old 12-28-2009, 04:13 PM   #4
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Be careful when searching directions. Lobster and lobster TAILS are not prepared the same way!
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Old 12-28-2009, 04:42 PM   #5
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I just bake them in the oven for a few min. at about 350
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Old 12-28-2009, 05:20 PM   #6
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That's why I searched for "lobster tails"
I'm going to make a lobster/crab newburg.
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Old 12-28-2009, 05:25 PM   #7
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If you have just the tail, split the underside all of the way to the flipper with scissors. Prepare a steaming pot (1" of water and a rack). Put the tails into the hot steaming pot (with lid), and steam for 8 minutes - and DON'T peek.

I serve mine with garlic butter.
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Old 12-28-2009, 05:29 PM   #8
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I use a skewer so they don't curl up when cooking. Works with boiling, steaming, baking/roasting.
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Old 12-28-2009, 06:50 PM   #9
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Quote:
Originally Posted by Selkie View Post
and DON'T peek.
Why not? Steaming lobster is not like steaming rice where if you peek you let out necessary steam. You can take a look at the steaming tails and if they are not done you can put the lid back on and continue steaming with no harm.
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Old 12-28-2009, 07:23 PM   #10
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I know it's not the same as rice, but it is a timed process, and "looking" will tell you nothing about how done it is or isn't, so there's no need. And removing the lid, especially more than once, will lower the temperature and effect the doneness, so rather than be tempted to "check" it every minute or so, it's just best to leave the lid on the entire time.
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