Lobster Tails Recipe How To Cook The Best Broiled Lobster Tails

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Call us for Lobster prices now! 570-346-6883. Fill a pot with enough water to cover up to four tails (seasoning is optional). Bring the water to a boil and gently drop tails into the pot one by one. Be careful that you don't splash yourself! Once the tails have been placed in the pot, wait for the water to reach a slow boil, then reduce the.

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1/2 cup white wine. 2 tablespoons salt. 1 bay leaf. 1 lemon, halved. 3 tablespoons margarine, melted. In a large pot, combine the water, Old Bay, garlic, wine, salt and bay leaf. Squeeze the juice of the 1/2 the lemon into the pot, adding the rind and pulp after squeezing. Bring the mixture to a rapid boil.. See the full directions on my site.

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Thaw your lobster tails, then put a skewer through them to keep them from curling. 2.. Bring a pot of water to a boil. 3. Reduce heat to a soft boil and add Maine sea salt. 4. Drop tails in one at a time and set your kitchen timer for the times listed below. 5. Cool the cooked lobster tails right away with cold water or ice to keep them from.

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Bring a large pot of salted water to a boil: Fill a large pot 3/4 full of water. Add a tablespoon of salt for every quart of water. The water should be salty like sea water (in fact you can use clean sea water if you have it). Bring the water to a rapid boil. Lower the lobsters into the pot:

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Cut butter into thin slivers, placing a sliver on the crowned meat of each tail. Bring water to a boil in the bottom of the steam pot. Place the top of the steam pot over the bottom of the pot. Turn heat down to low and cover the pot. Steam for 8-10 minutes.

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Prepare the cooking water. Bring a medium pot of salted water to a boil and reduce the temperature to just slightly more than a simmer and add the Zatarain's liquid crab boil (if using). Cook the lobster. Add the lobster tails to the simmering water and cook for approximately 3-4 minutes, or until lobsters turn bright red and start to curl.

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Also, if you have it on hand, place 3 bay leaves into the boiling water. Then start cooking the lobster seafood boil. To start: Add the potatoes and cook for 10 minutes. Add the lobster tails and cook for 5-6 minutes. Add the mussels, crab legs, and corn on the cob and cook for 6 minutes. Add the smoked sausage and shrimp and coke for 4 minutes.

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Brush lobster meat with some of the melted butter. Place lobster tails, meat sides down, on the grill rack directly over heat. Cover and grill 6 minutes. Turn over lobster. Brush with the rest of the 2 tablespoons melted butter. Cover and grill for 6 to 8 minutes more or until lobster meat is opaque.

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Bring a large pot of water to a boil. Add the lobsters and cook for 8-10 minutes for the first pound and 3-4 minutes for each additional pound. Drain the lobsters and set aside. In a small bowl, combine the Old Bay seasoning, minced garlic, and melted butter. Stir well to make a paste.

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How Long to Cook Lobster Tail. The cooking time for lobster tails varies depending on the method and the size of the tails. As a general guideline, for boiling, baking, and broiling, allow 1-2 minutes of cooking time per ounce of tail meat. Steaming may require slightly longer, typically 3-4 minutes per ounce.

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1. Cut the tops of the lobster tails lengthwise and pull apart the shells. 2. Coat the meat with butter and season with the salt, pepper, and paprika. 3. Broil the lobster until lightly browned and serve with lemon wedges.

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Add in the potatoes and corn. Cook for about 8-10 minutes. Add lobster tails and continue cooking for 5 more minutes. Next, carefully lower the clams into the pot and cook for 5 more minutes. Finally, add in the smoked sausage and shrimp. Cook for about 2 minutes, or until shrimp are pink and all clams have opened.

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Add seawater or water in the bottom of the pot - about 3 quarts per 1.5-2 pounds of lobster. If you added regular water, add .25 cups of sea salt for each gallon of water. BOIL. Bring the water to a rolling boil and add your live lobsters one at a time. Cover and start timing immediately.

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1. Place a large pot filled with water on the stove. Fill the pot 2/3 full with water to help prevent boiling over. The size of the pot you need depends upon the number of tails you plan to boil. For 8 ounces (230 g) tails, a good rule of thumb is to use 1.5 cups (350 mL) of water per tail.

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Squeeze lemons into the water, tossing the halves in too. Add onions, chiles, garlic, thyme, seafood seasoning, kosher salt, and bay leaves; bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes. Stir potatoes into the pot and simmer for 15 to 20 minutes.

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Step 3: In a very large stockpot fitted with a perforated insert, bring 10 quarts [320 oz] water to a boil. Add the wine, onions, garlic, lemons, thyme, and bay leaves. Stir in the remaining Cajun spice blend. Add the potatoes and cook until mostly cooked for about 10-15 minutes. Add the lobster tails and boil for 2-3 minutes.