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Tales of Lobster Tails

Now that you have a few lobster tails…what are you going to do? Well, cook them of course. But many people really aren't quite sure how to go about it. Lobster tails are quite possibly one of the supreme treats from the sea, and should be treated accordingly.

For many people, it's not possible to get their lobster tails straight from the water, so they're purchased frozen online. For tenderness, these are second choice, but you can prepare them in a variety of ways and they will still be delicious.

Thaw your lobster tails in the fridge for eight to ten hours, or use the auto defrost on your microwave. They can be cooked frozen, but you gain a little tenderness in thawing them first.

Take a pair of kitchen shears or scissors, and insert the point of one blade between the meat and the shell of the back. Cut down the center of the lobster tails' shells, being careful not to damage the tail. Peel the shell away, carefully.

Then you can try one of the following:

• Brush with butter, and bake at 400F for 8-10 minutes. Serve with a hollandaise or beurre blanc sauce. Alternate choices: lemon juice or melted butter.
  
• Steam for 5-7 minutes depending on size. Remember to insert a wooden skewer lengthwise through the tail, as they tend to curl in the steaming. Water can be used, but white wine provides the base for a sauce.
  
• Grill them on the barbecue, but watch them carefully, or they dry out.
  
• Boil them in the shell 3-5 minutes for a three-ounce tail, 15-20 minutes for the whopper that weighs a pound. Use one teaspoon of salt for every quart of water used.

Of course, there are numerous gourmet dishes that you can put the meat from your lobster tails in. These include chowders, bisque or seafood salads. Whatever the dish you choose, these treasures of the sea are unforgettable.

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