Title: How To Cook Lobster Tails: A Guide For People Who Don't Have Butlers To Do All The Work
Headings: How To Cook Lobster Tails: A Guide For People Who Don't Have Butlers To Do All The Work
How To Cook Lobster Tails: A Guide For People Who Don't Have Butlers To Do All The Work
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Long before you do anything else, you'll need to thaw your pair of lobster tails to room temperature (assuming you bought frozen lobster tails, which you likely did unless you live in Maine or foolishly bought entire live lobsters, instructions for the dispatching of which I will not be providing). There are a couple of acceptable ways to do this; a good rule of thumb is that the more slowly they thaw, the fresher they'll seem when thawed. The best way to do it is to put your tails in a covered bowl or pan and sock this vessel into your refrigerator early a whole day before you plan to cook. If this isn't an option, wrap the tails tightly in plastic wrap, put them in a bowl, and stick the bowl under a cold tap. This is still going to take an hour or more, depending on how big the tails are, and it might yield slightly tougher, more rubbery meat, but it'll bail you out if you forgot to thaw them in the fridge overnight. Advertisement
So your lobster tails are thawed, which is to say that they're no longer frozen. You still have to get them all the way to room temperature. That's easy: