Bring the 8 cups of water and 2 cups of salt to a boil in a large pot. Carefully place the lobster tails in the boiling water, and boil for 1 minute per side, or until the tails are cooked through. Drain the lobsters and place them on a plate lined with paper towels.
Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in 1/2 teaspoon salt and 1 teaspoon pepper, then add the garlic and sauté until fragrant, 1 to 2 minutes more. Remove from heat and set aside.
- Whisk together the flour
- Baking powder
- Cinnamon
- Nutmeg
- Allspice
- Cloves
- Ginger
- Coriander
- Turmeric
- Cayenne
- Paprika
- Salt
Whisk the egg yolks into the mixture and whisk until smooth. Pour the batter into a greased 9-inch springform pan and bake until a toothpick inserted in center comes out clean, 25 to 30 minutes, rotating the pan halfway through baking.
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What is the best way to cook lobster tails at home?
It is best to broil the lobster tails for about one minute per ounce and having the lobster tail about 4 to 5 inches from the heat on the top rack in the oven. The white center of the lobster will turn into a beautiful opaque color. It is a good idea to use a meat thermometer to make sure it does not overcook.
To make the sauce, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, thyme, bay leaf, and salt and pepper. Cook until the onions are translucent and the garlic is fragrant, 5 to 10 minutes more.
Remove from heat and add the tomato paste, 1/2 cup of the cream and 1 teaspoon of sugar. Bring to a boil, then reduce heat to low and simmer until thickened, 15 to 20 minutes or until sauce thickens and coats the back of a spoon.
Is it better to boil or broil lobster tails?
You can cook lobster tails, boil them, grill them, bake them, or even smoke them when you buy them. If you’re not sure which method to use, boiling your lobster tails is the best way to avoid the most common problems with lobsters.
Can you cook lobster on the stove?
Rub lobster tails with salt and pepper. Butter and oil can be heated in a pan or skillet. For 2 minutes, sear the lobster, flesh side down, in the pan with 1 cup of lemon juice and a dash of cayenne pepper. Transfer to a plate and set aside. In a medium bowl, whisk together the flour, baking powder, and salt.
Whisk in the eggs, one at a time, scraping the bottom of the bowl as needed. Pour the batter into the prepared pan and spread evenly. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pan on a wire rack for 10 minutes, then turn out onto a rack to cool completely.
Do you split lobster tails before boiling?
The lobster tail can be cut with shears or a knife. 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. Once you have cut off the tail, place it in a large bowl and cover with cold water.
Let it soak for at least an hour, or up to 24 hours. The longer you let it sit, the better the flavor will develop. If you are using fresh lobster, you may want to soak it for a day or two before cooking it.
Is it better to boil or steam lobster?
As less water enters the shells, lobster is more tender. If you have a lot of people, boiling is the way to go, as it’s the best method for cooking four or more lobsters at one time.
If you don’t want to boil your lobster, you can boil it in a pot of salted water for a few minutes, then drain off the water and let it cool. You can also cook it on the stovetop, but be sure to use a thermometer to make sure it is at the proper temperature.
How long do you boil a 4 oz lobster tail?
Add lobster tails and cook them until they are bright red and tender. The lobster meat takes about 1 minute per ounce. In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onions are translucent and the garlic is fragrant, about 5 minutes.
Stir in the tomatoes, oregano, salt and pepper and bring to a boil. Reduce the heat to low and simmer, covered, for about 20 minutes, or until most of the liquid has evaporated. Strain the sauce through a fine-mesh sieve into a bowl.
Do you have to thaw lobster tails before cooking?
If they are frozen, thaw lobster tails. Placing them in the refrigerator for 24 hours prior to cooking is the most effective way to do this. If you need them quickly, you can thaw them in a bowl of cold water for a few hours, and if you need them immediately, you can thaw them in a bowl of cold water. If you are using frozen lobsters, make sure that you remove the shells from the lobster before you cook them.
This will ensure that they don’t get stuck to the bottom of the pot. You can also use a food processor to shred the shell, but be careful not to overdo it, or you’ll end up with a lot of shells that are too small to fit into the pan. I’ve found that the best method for shredding shells is to use the back of a spoon to scoop out a small amount of shell and place it on a paper towel.
Then, using a sharp knife, cut it into small pieces. Once you’ve done this, place the pieces into a large bowl and cover with plastic wrap. Let it sit for at least an hour to allow the water to evaporate.
How long will thawed lobster tails keep in the refrigerator?
You should only keep raw or fresh lobster refrigerated for a few days. As a bacterium grows quickly in the high- temperature environment of a refrigerator, the lobster is likely to begin to degrade rapidly. If you have a large lobster tail, it may be best to refrigerate it for 2-3 days before eating it.
