How to boil a lobster tail
Fabulous. Made easy.
If you hail from a land-locked town/city like me then, chances are, you probably don't know much about preparing seafood. Or, like me, perhaps you grew up in a household - in a land-locked town - with a mother who hated every form of seafood and never served it to your family.
So, when I moved to my *own* apartment in New York, I slowly began to cook with less familiar, more local ingredients. Seafood, being one of them. Last week, while perusing Fresh Direct, I decided to purchase a 4-ounce lobster tail to enjoy for dinner on Sunday night. The only problem was, I had never cooked one before! Well, except for that one time when I unsuccessfully attempted to grill a tail...But that doesn't count because it was such an epic fail. (Hey, that rhymes! Har, har har...) Anyways, after searching online for the easiest method possible, I found a great website that explains a) how to buy, and b) the best way to cook both warm and cold-water lobster tails!
With my fresh (not frozen), 4-ounce cold-water lobster tail, I chose boiling as my method of preparation. And here's how I did it:
Boiled lobster tails
(from Help with Cooking)
Fill a large saucepan with water and add 1 teaspoon of salt for each litre of water.
Bring the water to the boil and drop the lobster tail into the pan.
Boil the tail for about 1 minute per oz of total weight. If there is 4-oz of lobster tail, you will need to cook it for 4 minutes.
Drain the lobster tail and serve hot with melted butter, lemon juice or mayonnaise.
(www.lobsteranywhere.com)
Cooking - and enjoying - lobster at home was as simple to prepare as it was delicious to eat! Plus, it's a hell of a lot cheaper than ordering one at a restaurant!
How do you like to cook lobster?
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Until we eat again,
Lindsay, The Lunch Belle