The Ultimate Guide to Cooking Perfect Small Lobster Tails

As a self-proclaimed seafood enthusiast, I've always been drawn to the allure of lobster. There's something truly special about its succulent, sweet, and slightly briny flavour, the tender, juicy meat, and the satisfying crack of the shell. But let's be honest, cooking lobster can feel a bit intimidating, especially when you're dealing with those smaller tails. It's like working with a delicate little creature, and you don't want to end up with a rubbery mess. So, I've compiled this guide, a collection of my own experiences and lessons learned, to help you master the art of cooking small lobster tails like a seasoned pro.

(Part 1)

The Basics

Before we dive in, let's talk about those little lobster tails, often called "split tails." They've already been halved lengthwise, which makes them much easier to cook and eat. You can typically find them in the frozen section of most supermarkets, but if you're lucky enough to have access to a local fishmonger, fresh lobster tails are always the way to go.

Buying the Best

When choosing your lobster tails, look for those with a vibrant, almost iridescent, shell. This indicates freshness. The shell should feel firm and springy to the touch, and the meat inside should feel plump and full. If the tail is limp or feels soft, it might be past its prime and not worth your time.

Storing Your Tails

Fresh lobster tails are best enjoyed within a day or two, but you can store them in the fridge for a few days if you need to. Wrap them tightly in plastic wrap and place them on a plate in the coldest part of the fridge. This helps keep them fresh and prevents any unwanted smells from permeating your fridge.

(Part 2)

The Perfect Prep

Before you start cooking, you need to prepare your lobster tails. This is where you'll get rid of that pesky shell and ensure your tails are ready for the heat.

1. Defrosting

If you're using frozen tails, the key is to defrost them slowly in the fridge overnight. This method helps prevent the meat from becoming tough and maintains its delicious flavour. Never defrost them at room temperature, as this can encourage bacteria growth. Think about it – you wouldn't defrost a steak at room temperature, would you? The same principle applies to lobster.

2. The Shell Game

Now, for the fun part – removing the shell. You can use either a pair of kitchen shears or a sharp chef's knife. If you're using shears, carefully cut along the outside of the shell, working your way from the bottom towards the tail fan. If you're using a knife, make a small cut at the base of the tail and then carefully slice down the centre of the shell. Once the shell is off, you can gently separate the meat from the vein running down the centre. This vein, called the "sand vein," can have a slightly gritty texture. If you're feeling fancy, you can also remove the tail fan. It's not strictly necessary, but it does look more elegant on a plate.

(Part 3)

Cooking Methods

There are several different ways to cook small lobster tails, each offering its own unique flavour and texture. It's all about finding the method that suits your taste and cooking style.

1. Steaming

Steaming is a classic method for cooking lobster tails, known for its delicate flavour and tender texture. You'll need a steamer basket and a pot with a lid. Fill the pot with about an inch of water, bring it to a boil, and then add the lobster tails to the steamer basket. Cover the pot and steam for about 8-10 minutes, or until the meat is opaque and firm. The steam gently cooks the lobster, preserving its natural flavour and preventing it from drying out.

2. Grilling

For a smoky, slightly charred flavour, grilling is a great option. Pre-heat your grill to medium-high heat. If you're using a gas grill, make sure it's evenly heated. If you're using a charcoal grill, use high-quality charcoal and let it heat up until the coals are white-hot. Place the lobster tails directly on the grill grates, skin-side down, and cook for about 4-5 minutes per side, or until the meat is opaque and firm. The grill marks add a lovely visual appeal and a unique flavour profile.

3. Baking

Baking is a simple and fuss-free method, perfect for larger quantities of lobster tails. Preheat your oven to 400°F (200°C). Place your lobster tails on a baking sheet lined with parchment paper, and bake for about 10-12 minutes, or until the meat is opaque and firm. The oven's even heat ensures that the lobster cooks evenly, and you can even add a bit of butter or oil to the tails for extra moisture and flavour.

(Part 4)

Seasoning and Sauces

Now, we're getting to the fun part! Seasoning and sauces can really elevate your lobster tails to a whole new level of deliciousness. You can keep it simple with a squeeze of lemon and some fresh parsley, or go all out with a decadent butter sauce.

1. Simple is Best

Sometimes the simplest things are the most delicious. A squeeze of fresh lemon juice, a sprinkle of salt and pepper, and some fresh herbs can really enhance the natural flavour of the lobster. A sprinkle of paprika or cayenne pepper adds a subtle kick. Don't underestimate the power of simplicity – it often leads to the most memorable flavours.

2. Butter, Butter, Butter

Who doesn't love a good butter sauce? It's a classic for a reason. There are endless possibilities for butter sauces, from classic garlic butter to a rich, creamy lemon-herb butter. You can also add a touch of citrus, like lemon or orange zest, for a bright and refreshing flavour. A little bit of melted butter goes a long way in making your lobster tails truly luxurious.

3. A Touch of Spice

For those who like a little heat, there are plenty of spicy sauces that pair well with lobster. Try a dollop of sriracha, a drizzle of chili oil, or a sprinkle of chili flakes. A touch of spice can really wake up your taste buds and add an exciting dimension to your lobster dish.

(Part 5)

Serving and Enjoying

Your lobster tails are cooked to perfection, and they're looking absolutely delicious. Now, it's time to serve and enjoy.

1. The Presentation

Presentation matters, and your lobster tails deserve to be showcased. Use a nice platter or individual serving plates. Add a touch of greenery, like parsley or chives, for a pop of colour. You can also serve them with a side of lemon wedges, drawn butter, and a crusty bread for dipping. Think about it as a mini-seafood feast on a plate.

2. The Eating Experience

Now, for the most important part – eating! The fun part is cracking the shell open and getting to the tender meat. Use a lobster cracker to crack open the shell and a lobster pick to remove the meat. Once the meat is out of the shell, you can enjoy it as is, or add some of your favourite sauces. Don't be afraid to get a little messy – it's all part of the experience.

(Part 6)

lobster tail recipes

Here are a few of my favourite recipes that will inspire your creativity with those little lobster tails.

1. grilled lobster Tails with Garlic Herb Butter

This recipe is easy to follow and delivers delicious results. You'll need 4 small lobster tails, 2 tablespoons of butter, 2 cloves of garlic, minced, 1 tablespoon of chopped fresh parsley, 1 teaspoon of lemon juice, and salt and pepper to taste. Simply melt the butter in a small saucepan over low heat, add the garlic, parsley, and lemon juice, and season with salt and pepper. Grill your lobster tails for 4-5 minutes per side. Then, brush with the garlic herb butter and serve. The grilled flavour combined with the aromatic butter sauce is a classic combination.

2. baked lobster tails with Lemon and Dill

Another simple and delicious option. You'll need 4 small lobster tails, 1 tablespoon of butter, 1 lemon, juiced and zested, 2 tablespoons of chopped fresh dill, salt and pepper to taste. Preheat your oven to 400°F (200°C). Place the lobster tails on a baking sheet lined with parchment paper. Melt the butter in a small bowl and mix in the lemon juice, lemon zest, and dill. Season with salt and pepper. Pour the butter mixture over the lobster tails and bake for 10-12 minutes. The lemon and dill add a bright and refreshing flavour to the baked lobster tails.

3. steamed lobster tails with Lemon and Chili

This recipe is perfect for a light and refreshing meal. You'll need 4 small lobster tails, 1 lemon, juiced and zested, 1/2 teaspoon of chili flakes, salt and pepper to taste. Fill a pot with about an inch of water and bring it to a boil. Place the lobster tails in a steamer basket and steam for 8-10 minutes. In a small bowl, combine the lemon juice, lemon zest, chili flakes, and season with salt and pepper. Pour the lemon and chili mixture over the cooked lobster tails and serve. The combination of citrus, spice, and the natural sweetness of the lobster creates a truly harmonious flavour.

(Part 7)

Variations and Tips

Now that you have the basics down, let's explore some variations and tips for cooking perfect small lobster tails.

1. Spice It Up!

Don't be afraid to experiment with different spices and flavours. You can add a pinch of paprika or cayenne pepper for a touch of heat, or a sprinkle of cumin or coriander for an earthy flavour. Get creative and let your taste buds guide you.

2. Keep It Moist

Lobster meat can dry out easily, so it's important to keep it moist. You can do this by brushing the lobster tails with butter or oil before cooking, or by adding a little bit of broth or water to the bottom of the pan or steamer basket. A little moisture goes a long way in ensuring that the lobster stays tender and juicy.

3. Don't Overcook!

Overcooked lobster is tough and rubbery. Cook the lobster tails according to the recommended times, and be sure to check for doneness. The meat should be opaque and firm, but not dry or rubbery. A simple test is to insert a fork into the thickest part of the meat. If the meat springs back, it's cooked. If it's still soft, it needs more time.

(Part 8)

FAQs

Here are some frequently asked questions about cooking small lobster tails.

1. Can I freeze cooked lobster tails?

It's best to avoid freezing cooked lobster tails. Freezing can cause the meat to become dry and tough. If you must freeze them, be sure to wrap them tightly in plastic wrap or aluminum foil. They can be frozen for up to 3 months, but the quality will deteriorate.

2. How do I know when lobster tails are cooked?

Lobster tails are cooked when the meat is opaque and firm. The shell should also be a vibrant red colour. You can also check for doneness by inserting a fork into the thickest part of the meat. If the meat springs back, it's cooked.

3. How do I serve lobster tails?

Lobster tails can be served hot or cold. They're delicious on their own, or served with a side of rice, pasta, or vegetables. You can also add them to salads, sandwiches, or soups. The possibilities are endless!

4. What's the best way to crack a lobster shell?

Use a lobster cracker to crack open the shell. Place the lobster tail on a cutting board, and position the cracker at the edge of the shell. Press down firmly to crack the shell, and then use a lobster pick to remove the meat. This is where the fun begins!

5. What are some good side dishes to serve with lobster tails?

Some classic side dishes for lobster tails include corn on the cob, asparagus, drawn butter, and crusty bread. You can also serve them with a side of mashed potatoes, roasted vegetables, or a green salad. The key is to choose sides that complement the flavour of the lobster.

There you have it, a complete guide to cooking perfect small lobster tails! I hope this helps you elevate your seafood game and impress your friends and family with this delicious and versatile dish. Remember, practice makes perfect, so don't be afraid to experiment and have fun with it. Happy cooking!