How to cook lobster tails?
Watch how to make this recipe. Bring a large stockpot of water to a rolling boil, add lobsters, and cook at a fast boil until done, about 10 minutes. Transfer to a bowl of iced water to cool, then remove and reserve tail and claw meat for another use.
How do you make lobster stock with lobster carcasses?
To make lobster stock: Split the lobster carcasses down the middle and remove the grain sac. Cook the carrot, celery rib, garlic cloves, bay leaf, and thyme sprig in the olive oil in a 6- to 8-quart pot over moderate heat until softened.
What is lobster tail made out of?
It is simply a tail from a female lobster. Fully defrosted lobster tails can be cooked whole in the shell. The shell adds flavor to the tail meat while protecting the meat from high heat cooking methods like boiling, steaming, and grilling.
What to do with leftover lobster stock?
There are a lot of ways to use your lobster stock (probably more than you think). One particularly decadent yet easy-to-make dish is lobster risotto. This traditional dish from Sardinia uses "leftover" lobster meat from the body as opposed to the claws and tail, which usually get eaten first.
How do you make lobster stock?
In a large stockpot, heat the oil over medium-high heat. Add the lobster shells and sauté for 1 minute. Add enough water so that the pot is 2/3 full, then add the onion, bay leaves and peppercorns. Bring to a boil, then reduce heat to low and simmer for several hours or overnight.
Can you use the body of lobster for stock?
After having cooked fresh lobster at home, many people simply throw out the lobster shells and bodies. This is usually because they aren't aware that you can make a delicious broth if you just save those shells!
How long can you keep lobster shells for stock?
Cook to Cook: If you don't have the time to make the stock immediately, hold the shells in the refrigerator for a couple of days. Or, better yet, freeze them and whip up lobster stock on a cold day when the briny smell will transport you back to summer. Keeps refrigerated up to 3 days or frozen up to 6 months.
Can you overcook lobster stock?
Bring to a boil then reduce heat to med/low and simmer for 45 minutes. Be careful not to overcook the broth, which can ruin the smell and taste.
What can lobster shells be used for?
8 Ways to Cook with Lobster ShellsLobster Bouillabaisse. ... Farfalle with Lobster, Favas and Peas. ... Lobster Broth with Porcini. ... Lobster with Fideos. ... Lobster Pappardelle with Chive Butter. ... Lobster Américaine with Rice and Haricots Verts. ... Lobster Fisherman's Stew. ... Lobster Salad.
Can you use lobster heads for stock?
Don't throw away those lobster shells! Use them to make the MOST AMAZING STOCK!
What color should lobster stock be?
If HAL is making the stock for the bisque, the lobster shells may be being browned (roasted) before being added to make the stock. This will cause the stock to have a brown color and a richer flavor. The addition of sherry will also make the bisque brown.
How do you grind lobster shells?
Break up larger pieces of shell: Break thick shells (lobster or crab) into smaller pieces by putting in a sealed, thick plastic bag and either rolling with a rolling pin or hitting with a meat hammer to crush.
How long does lobster stock last in the freezer?
If you're going to spend on the money on lobster, shrimp, or crab, or even enjoy whole fish, you might as well reap the benefits of fresh, homemade seafood stock when you're done. Once made, you can store seafood stock in a freezer for up to 6 months until needed.
Should you cut lobster tail before boiling?
Use shears or a knife to cut the lobster tail along the middle. You should cut the lobster all the way back to the very tip of the fin. Try to avoid cutting into the meat, so that it does not break apart during the boiling. Instead, keep the shears well above the meat by pulling up on the shell as you cut.
Why is my lobster meat mushy?
Mushy Lobster Some chefs suspect that freezing, thawing, then refreezing could be a big factor in why meat becomes mushy. Another reason could be the lobster was recently dead or almost dead and released enzymes that start the decomposition process prior to being cooked.
What do you put in the water when boiling lobster?
Fill with water, allowing 3 quarts of water per 1-1/2 to 2 pounds of lobster. Add 1/4 cup sea salt for each gallon of water. Bring the water to a rolling boil. Add the live lobsters one at a time, and start timing immediately.
Before You Being Cooking Your Lobster Tails - What To Do First
The first step to making Maine lobster tails at home is finding the perfect size. Our best sellers range from 8-10oz, but we ship lobster tails ranging from 3oz to 36oz. We also offer an array of options for side dishes, as well as the supplies you may need.
Store Your Lobster Tails Properly Until You Are Ready To Use
Your lobster tails are shipped frozen in dry ice unless they are ordered with a fresh or live product. If you order was shipped with dry ice, don't worry, the gas in dry ice is as harmless as the carbon dioxide you exhale (but please don't breath it in).
Thaw Your Tails Thoroughly To Avoid Meat Sticking to the Shell
If you want to avoid your tails sticking to the shell, thaw your tails 24 hours prior to cooking in a refrigerator inside a leak-proof container. Your tails are defrosting so they will leak fluid. If your tails are frozen and you are planning on cooking them today, that is not a problem.
Step 2
Cook the carrot, celery rib, garlic cloves, bay leaf, and thyme sprig in the olive oil in a 6- to 8-quart pot over moderate heat until softened.
Step 3
Stir in the lobster carcasses and water. Bring to a boil and simmer until reduced to about 6 cups, about 11/2 hours.
Step 4
Strain through a cheesecloth-lined fine sieve. Cool and refrigerate up to 4 days or freeze up to 3 months.
How to Thaw Frozen Lobster Tails
Our cold-water tails ship in the shell fresh frozen and uncooked. After taking your frozen lobster tails out of the freezer it is best to defrost them fully before getting started. It’s recommended you slow-thaw your frozen lobster tails before you plan to cook them for tastier results.
How to Steam Lobster Tails
Whole lobster tails, butterfly or split lobster tails work best for steaming.
How to Grill Lobster Tails
For preparing lobster tails for the grill, butterfly or split lobster tails work well.
How to Broil Lobster Tails
Be careful when broiling lobster tails. This cooking method is a little trickier than other methods since the high heat of the broiler can dry out your tails in no time. Another option is to bake tails (see below) and finish them in the broiler for just a couple minutes to get a golden brown finish.
How to Bake Lobster Tails
Preheat oven to 350 degrees F and place prepared lobster tails on a baking sheet. We recommend the piggyback method for the best result.
How to Prevent the Meat from Sticking to the Shell
It can be very frustrating when you paid good money for lobster tails and after you cooked them the meat comes out of the shell in bits and shredded pieces. Typically this occurs when grilling lobster tails. Here are some tips for how to prevent the meat from sticking to the shell:
How Can You Tell Lobster Tails are Cooked?
There is only one way to ruin a good lobster tail and that’s by overcooking it! You can tell if your tails are done if the color of the meat turns from translucent to white or opaque color. Always remember to go by temperature and never by cooking time alone.
what makes this lobster stock so great?
Aromatics: Fennel, leek, onion, celery and garlic bring a ton of flavor to this lobster shell stock. We stay away from carrots to avoid discoloring the stock and to keep the flavor extra fresh. Make sure to toss in the fennel fronds and use more of the green leek than usual– both add so much flavor!
what to do with lobster stock
There are so many different and delicious recipes you can make with lobster stock. From the obvious bisque to elegant sauces, this seafood stock is the secret weapon to taking these dishes to the next level. Here are some ideas!
Answers to frequently asked questions about lobster stock
Lobster shell stock is a delicate broth that is lightly flavored with sweet, mild lobster and fragrant vegetables like fennel, leek and celery. It’s not fishy, like you might think.
lobster stock
e lobster stock is a flavor-rich broth and a resourceful way to use up leftover lobster shells. It’s your secret weapon to lobster chowder, bisque, lobster risotto and more!
To Butterfly Your Tails Before Baking, Follow These Steps
1. Be sure your tails are completely thawed, see our lobster tails thawing instructions if you are unsure.
How Long To Bake Lobster Tails
Lobster tails typically bake in 8 to 30 minutes depending on the size. They should be baked at 350 degrees F until the internal temperature reaches 140 degrees F.
Preparing the Lobster Tails for Baking
Preparing a lobster tail for baking is as simple as thoroughly thawing it out. This matters whether you bake the lobster whole or butterfly it first. If you thaw it out, it will bake as it should, instead of drying out as it bakes. You can make sure it's thawed by touch, or you can see if the lobster is flexible and bends easily.
Lobster Bisque recipe made easy with big chunks of garlic butter lobster tails in every bite and a quick homemade stock!
Smooth and creamy, our Lobster Bisque is always a crowd pleaser and has never been easier! Using lobster tails guarantees a rich and decadent bisque that cooks in under one hour.
LOBSTER BISQUE
Traditionally, lobster bisque is made with a stock made of whole lobster shells. Our version is much easier and just as robust, with a simple stock, aromatics, spices and simple ingredients!
HOW TO MAKE LOBSTER BISQUE
The secret is to build those flavours slowly, starting with a homemade lobster stock.
WHAT IS LOBSTER BISQUE MADE OF?
Once you have your quick stock, start making the base for the soup with a beautiful mirepoix — onion, carrot, and celery.
HOW DO YOU THICKEN LOBSTER BISQUE?
Tomato paste and hint of flour help to thicken your soup. Cook the flour for a couple of minutes first before adding liquids.
WHAT ALCOHOL IS IN LOBSTER BISQUE?
The pot gets deglazed with a dry white wine. Use a good quality Pinot Grigio, Sauv Blanc or Chardonnay, one that you would drink! If you can’t drink it, you shouldn’t cook with it.
BLEND
Puree right in the pot with an immersion blender OR pour into a blender. If using a blender, you may need to blend in batches of two or three to prevent pressure from building up inside the jug from the heat. Make sure you take the centre piece out of the lid to let the steam escape.
