Boiled Lobster Tails
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Boiled Lobster Tails
Prep Time5 Minutes
Servings2
Cook Time4 Minutes
Ingredients
2 - 4 oz. cold water lobster tails
2 teaspoons unsalted butter, melted
fresh lemon juice, for garnish
fresh herbs, for garnish
finishing salt, for garnish
Directions
- To prevent from curling up, insert a wooden skewer lengthwise through each thawed lobster tail.
- In large soup pot, heat water to simmer (185 F).
- Cook whole, uncut tail 3-4 minutes (flesh should be creamy white and opaque - not translucent).
- Remove tails from pot.
- Wearing gloves, squeeze bottom of tail - top cracks and opens up quickly. Use kitchen shears to release meat.
- Brush tails with melted butter; garnish with lemon juice, herbs and/or salt, if desired.
- Serve immediately.
5 minutes
Prep Time
4 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Canadian Cold Water Lobster Tails, 4 Ounce
Deal
$8.99 was $10.99$2.25/oz
Hope Creamery Unsalted Butter, 1 Pound
$9.99$9.99/lb
Fancy Large Lemons, 0.5 Pound
Huge Deal
$1.00 avg/ea was $1.50 avg/ea$1.99/lb
L&B Fresh Tarragon, 0.75 Ounce
$3.49$4.65/oz
Maldon Sea Salt Flakes, 8.5 Ounce
$9.59$1.13/oz
Directions
- To prevent from curling up, insert a wooden skewer lengthwise through each thawed lobster tail.
- In large soup pot, heat water to simmer (185 F).
- Cook whole, uncut tail 3-4 minutes (flesh should be creamy white and opaque - not translucent).
- Remove tails from pot.
- Wearing gloves, squeeze bottom of tail - top cracks and opens up quickly. Use kitchen shears to release meat.
- Brush tails with melted butter; garnish with lemon juice, herbs and/or salt, if desired.
- Serve immediately.