Content

• To step
• Method 1 of 3: Part 1: Buy lobster tail
• Method 2 of 3: Part 2: Preparing the water
• Method 3 of 3: Part 3: Cooking the lobster
• Tips
• Necessities

You can cook, bake, grill or steam lobster tail. Cooked lobster tail retains its juiciness and is easy to prepare at home. Read on to learn how.

To step

Method 1 of 3: Part 1: Buy lobster tail

1. Look for frozen lobster tail, unless you have freshly caught lobster.
2. Buy at least 230 grams of lobster tail per person.
3. Take home the frozen lobster tail. Put it in the fridge the night before you want to prepare it. It takes about 8 to 10 hours to thaw.

Method 2 of 3: Part 2: Preparing the water

1. Put a large (soup) pan on the fire. Fill this 2/3 with water. The size of the pan depends on the number of tails you want to cook.
   • You can also cook lobster tails in multiple batches instead of all at once.
2. Add 1 to 2 tablespoons of salt to the water.
   • You can also use court bouillon instead of water for more flavor. You make this by adding 4 liters of water with 250 ml of white wine, chopped celery, onion, carrot and herbs. You can also add salt, pepper, parsley, bay leaf, thyme, and lemon. Let it simmer for 30 minutes. Then use it right away to cook the lobster tails.
3. Turn up the heat. The water has to boil vigorously.

Method 3 of 3: Part 3: Cooking the lobster

1. Place the lobster tails in the water or the court bouillon.
2. Reduce the heat so that it simmers instead of boiling hard.
3. Cook the lobster for 1 minute per 30 grams. Most lobster tails require between 5 and 12 minutes to cook.
4. Prick the lobster meat with a fork. When it feels soft and the bowl has lightened, they are done.
5. Remove the lobster tails from the water. Drain them in a sieve.
6. Turn the tails upside down. Cut them in half lengthwise. This makes it easier to eat them with a fork.
7. Pour clarified butter over the tails. Sprinkle some parsley on top. Serve immediately.

Tips

• You can also make "pig tails" from the lobster tails before serving. Use kitchen scissors to cut through the top half of the bowl. Cut the lobster meat in half along the center line. Lift the tail up through the slit in the shell and let it rest on top of the shell.

Necessities

• Lobster tails
• Water
• Pan
• salt
• Fork
• Knife
• Court broth (optional)
• Clarified butter
• Parsley
• Sieve