LOBSTER TAILS IN OVEN RECIPES
BAKED LOBSTER TAILS RECIPE: HOW TO MAKE IT
Wondering how to cook lobster tails in the oven? Then these lobster tails are for you! Lobster tail recipes are always a rich and special entree, especially when served alongside steak. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage. , Pour water into a 13x9-in. baking dish; place lobster tails in dish. Combine the parsley, salt and pepper; sprinkle over lobster. Drizzle with butter and lemon juice. , Bake, uncovered, at 375° until meat is firm and opaque, 20-25 minutes Serve with lemon wedges and melted butter if desired.
Nutrition Facts : Calories 120 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 405mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 21g protein. Diabetic Exchanges 3 very lean meat
SOUS VIDE LOBSTER - SOUS VIDE RECIPES
Lobster was the first meat that I ever cooked sous vide, and it's still one of my favorites. If buttery, tender, sweet poached flavor is what you're after, there's no better way to cook it. It's better than the best steamed or boiled lobster you've ever tasted. How much better? If I were in a mood for writing in hyperbolic tropes I'd tell you that it's [insert arbitrarily large number here] times better. But if I'm being honest, it's a lot better than boiled lobster, significantly better than steamed lobster, and a plain old better than roasted lobster. It's also heck of a lot more foolproof than any of those methods and also affords the opportunity to infuse that lobster meat with extra flavor. Think: lobster with the butter built right into it. Doesn't that sound swell?Sous Vide Lobster Cooking Temperature120°F / 49°C - Soft and translucent.130°F / 54°C - Tender and succulent.140°F / 60°C - Close to traditional steamed lobster texture.NOTE: If you can't get live lobsters, frozen lobster tails will work as well. Ignore all instructions pertaining to claws and serve 1 1/2 to 2 lobster tails per person, depending on their size. Start with Step 4 and omit any directions pertaining to claws or knuckles.p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial; color: #232323; -webkit-text-stroke: #232323}span.s1 {font-kerning: none}
Provided by J. Kenji López-Alt
Total Time 020 minutes
Prep Time 020 minutes
Yield Ingredients for 2
Number Of Ingredients 5
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SOUS VIDE LOBSTER - SOUS VIDE RECIPES
Lobster was the first meat that I ever cooked sous vide, and it's still one of my favorites. If buttery, tender, sweet poached flavor is what you're after, there's no better way to cook it. It's better than the best steamed or boiled lobster you've ever tasted. How much better? If I were in a mood for writing in hyperbolic tropes I'd tell you that it's [insert arbitrarily large number here] times better. But if I'm being honest, it's a lot better than boiled lobster, significantly better than steamed lobster, and a plain old better than roasted lobster. It's also heck of a lot more foolproof than any of those methods and also affords the opportunity to infuse that lobster meat with extra flavor. Think: lobster with the butter built right into it. Doesn't that sound swell?Sous Vide Lobster Cooking Temperature120°F / 49°C - Soft and translucent.130°F / 54°C - Tender and succulent.140°F / 60°C - Close to traditional steamed lobster texture.NOTE: If you can't get live lobsters, frozen lobster tails will work as well. Ignore all instructions pertaining to claws and serve 1 1/2 to 2 lobster tails per person, depending on their size. Start with Step 4 and omit any directions pertaining to claws or knuckles.p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial; color: #232323; -webkit-text-stroke: #232323}span.s1 {font-kerning: none}
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