How to Prepare Lobster

There are a few methods of killing a lobster. One is to pierce its head, at the well-defined cross mark, with a strong sharp knife. This goes straight into the brain, and kills it instantly. The other method is given below.

- Tie the claws together with string or with a rubber band. If the lobster is alive you may prefer to place it in the freezer for 5-10 minutes prior to cooking, where it will quietly fall asleep.

- Place the lobster, dead or alive, in a large pan of salted with flavoring vegetables, if liked, and slowly bring to the boil. Cover with a lid and simmer for 15-20 minutes until the dark shell turns bright red.

- Leave the lobster to cool in the cooking liquid.

- Twist off the claws and remove the legs. Using shellfish crackers, or a hammer, crack the claws and pull out the meat.

- Cut away the thin under shell of the tail section using sharp scissors, and carefully pull out the flesh.

- Place the lobster tail on a board and cut in half along its length with a sharp knife. Remove the thin grey vein of intestine running along its length.

- Scrape out the red coral (if present) and reserve.

- If liked, add the liver to the flesh. This is the green-grey flesh near the head, and is delicious.

- Carefully lift out the bony part of the head and break it into pieces. Using a lobster pick or skewer, pick out the flesh and any remaining liver and roe.

- Pull away the grey spongy gills and stomach sac from the top of the head and discard.

- Wash the shell and dry well. This method of preparation means that both the head and tail sections of the lobster may be used to hold and serve the meat.

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Preparing Lobster Tails

Lobster, if the food of poor farmers is today as a special treatment for many. Although some people prefer the claw meat, I think that lobster tails are the best tasting part of this delightful creature. A large meal, lobster tails might seem like a gourmet feast for your guests, but are actually very simple to prepare. Add a sprig of contour and a delicious side dish and you are sure to impress even your mother-in.

Your lobster tails might start a new orfrozen, in New England, fresh lobster is easy to obtain, but that could be frozen all that is possible in some parts of the country and out of season. If your lobster tails are frozen, you need to thaw out (you can cook frozen, but can not be used for payment). Refrigerate for 10 hours or so or thaw in the microwave to defrost - be very careful if you choose this method, since it does not want them to start cooking in the microwave.

After they have been thawed and removed,The meat from the shell, the share by cutting the back of the bowl - this in the middle and open up to reveal the flesh. Lift the meat out - you can not leave the fan is displayed or tails. Remove the vein.

Boiling Lobster Tails
Boil a pot of water to float large enough for all queues, add 1 teaspoon of salt per liter of water. Leave the tails in boiling water and cook for about 1 minute per oz thawed (so 10 0z of tails must cook for 10 minutes).If you cook a lot of code, add one or two minutes total time.

Lobster tails cooked in the oven
Lobster tails can be baked or roasted in the oven. Thawed lobster in the oven to bake, set the oven to 400 degrees F. Brush Brush the tails with butter and 8 to 10 minutes. When roasting, place in queue 4 or 5 inches from the heat and cook for 2 to 5 minutes. When boiling keep a very close eye on them so they do not burn on the tops.

CookingGrilled lobster tails
Oil on the grill, the lobsters are still hanging. Place the grill over medium heat. Brush the lobster tails with butter and place on the grid. Sure that the tail does not burn - if the flames on the grill move the lobster away from it. Grill on each side 4-5 minutes.
Sure to overcook your lobster or it will be rubbery and tasteless. Lobster is cooked when it is more transparent.

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