HOW TO COOK LOBSTER TAIL ON THE STOVE RECIPES
INSTANT POT LOBSTER TAILS – MELANIE COOKS
These Instant Pot lobster tails are perfectly cooked in less than 5 minutes! Lobster dinner at home for a fraction of a restaurant price! Instant Pot is a game changer!
Provided by MelanieCooks.com
Categories Seafood
Total Time 4 minutes
Cook Time 4 minutes
Yield 4
Number Of Ingredients 2
Steps:
- Put water and lobster tails in the Instant Pot.
- Close the Instant Pot lid and turn the valve to a Sealing position.
- Press the "Pressure Cook" or "Manual" button and set the time to 2 minutes on High pressure for small lobster tails, 3 minutes for medium, and 4 minutes for large (add an extra 1 minute for frozen lobster tail).
- When the Instant Pot is done cooking, quick release (QR) the steam.
- Remove the cooked lobster tails from the Instant Pot and serve. Enjoy!
Nutrition Facts : Calories 49 kcal, ProteinContent 10 g, FatContent 1 g, SaturatedFatContent 1 g, CholesterolContent 80 mg, SodiumContent 271 mg, ServingSize 1 serving
LOBSTER RISOTTO RECIPE - PUREWOW
On date night--or any special day, for that matter--you're out to impress. And if that involves cooking dinner for your bae, then look no further than this recipe for lobster risotto. It's surprisingly easy. The trick? Look for lobster tails in your grocer's fresh seafood section, and you're well on...
Provided by PureWow Editors
Total Time 1 hours 15 minutes
Prep Time 25 minutes
Cook Time 50 minutes
Yield 2 servings
Number Of Ingredients 10
Steps:
- 1. Bring a medium pot of salted water to a boil over medium-high heat. When the water is at a rolling boil, drop in the lobster tails. Boil until the shells are bright red and the lobster meat is cooked through, 7 to 9 minutes (add 3 to 4 more minutes for large tails). Drain the tails, and then remove and discard the shells, reserving the meat. (Here's a video tutorial on how to crack that shell.) 2. Rinse the pot and return it to the stove. Add 1 tablespoon of the butter and melt over medium heat. Add the onion and saut� until translucent, 4 to 5 minutes. Add the garlic and saut� until fragrant, 1 minute more. 3. Add the rice and cook, stirring constantly, for 1 to 2 minutes. Stir in the lemon zest and juice and bring to a simmer. 4. Add the broth � cup at a time, bringing the mixture to a simmer and stirring constantly as the broth is absorbed. When the broth is nearly absorbed, add another � cup of broth and repeat. Continue until all the broth has been added and absorbed. 5. In a medium pan, heat 2 tablespoons of the butter over medium heat. Add the thyme and cook until the butter is very fragrant, 3 to 4 minutes. Add the lobster tails and cook, tossing occasionally, until heated through, 2 to 3 minutes more. 6. Remove the risotto pot from the heat. Stir in the final 1 tablespoon butter and the Parmesan, and then season with salt and pepper. 7. Divide the risotto between two plates and then top each portion with two small (or one large) lobster tail and 1 to 2 teaspoons of the thyme butter. Serve immediately.
Nutrition Facts : Calories 972 calories, CarbohydrateContent 71 grams carbohydrate, FatContent 37 grams fat, ProteinContent 86 grams protein, SugarContent 14 grams sugar
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