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Lobster Tails


Brentastic
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So my buddy and I are going to have 24oz lobster tails and steak for our SB dinner. I want to grill them but he's arguing that they're better boiled. Huddle chefs, can you confirm which method brings out the best?

 

E2A: These will be frozen cold water lobster tails which I will thaw out the previous night.

Edited by Brentastic
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So my buddy and I are going to have 24oz lobster tails and steak for our SB dinner. I want to grill them but he's arguing that they're better boiled. Huddle chefs, can you confirm which method brings out the best?

 

E2A: These will be frozen cold water lobster tails which I will thaw out the previous night.

I prefer grilled or broiled to boiled.

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I only boil live lobster. If it's just the tail then grill them. You can boil the tails but I think that grilling adds just a touch of flavor.

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I would steam them.

 

The best cooking way is to steam cook them.

 

Steaming them will curl the tails so before steaming,

 

run a wooden skewer through them to prevent that

 

from happening. Use 1 quart or 4-5 cups of water

 

and bring water to a full boil. Place up to 4 average

 

size tails in top steam colander and cover the pot.

 

Lobster will turn red and the flesh becomes white. Allow to steam 1 and 1/2 minutes per ounce . Once cooked, take the steam colander to the sink and run cold water over them which stop the cooking process and allow you to rinse-wash the tails.

 

I have boiled, broiled and grilled, but I perfer the above method.

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So, it's looking like grilling is not an option because his grill isn't big enough to handle two mamouth steaks and two large lobster tails. And, I don't think he has a steamer (nor do I). I guess my question is: will I lose flavor by boiling alone? I've grilled smaller tails in the past with decent results I suppose (possibly a little over cooked). I just don't want to mess these up.

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So, it's looking like grilling is not an option because his grill isn't big enough to handle two mamouth steaks and two large lobster tails. And, I don't think he has a steamer (nor do I). I guess my question is: will I lose flavor by boiling alone? I've grilled smaller tails in the past with decent results I suppose (possibly a little over cooked). I just don't want to mess these up.

 

 

i have also paoched in a butter/wine bath. if you are just looking to boil, you can add misc seasoning to the water. does he have a broiler?

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i have also paoched in a butter/wine bath. if you are just looking to boil, you can add misc seasoning to the water. does he have a broiler?

Yes (bottom of the oven, right?). Are you recommending that I boil then broil? If so, how long for each? We have two, 24 oz tails.

 

Poaching sounds interesting - I'm guessing it would flavor them up? Would you like to give instructions and a recipe for poaching?

Edited by Brentastic
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Since grilling the tails is apparently not an option ...

 

Unless you really want the "presentation" associated with serving the lobster still "in the tail", boil, pick out the meat (into bite-sized chunks), then assemble like this:

 

http://forums.thehuddle.com/index.php?show...t&p=3080922

I usually drop the pre-boiled lobster meat into a sauce pan with tons of butter, add the few drops of sherry, then heat slowly before placing the heated lobster / melted butter / sherry mix into a casserole~serving dish to be topped with breadcrumbs then popped under the broiler for just a couple of minutes.

Edited by ts
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Yes (bottom of the oven, right?). Are you recommending that I boil then broil? If so, how long for each? We have two, 24 oz tails.

 

Poaching sounds interesting - I'm guessing it would flavor them up? Would you like to give instructions and a recipe for poaching?

 

 

at work.... can't give an extended response...

 

det- if you are around, could you walk him through it?

No prob.

 

Technically, the way you want to do it is to slowly poach them in a butter emulsion as described here.

 

Thing is, as you'll read, that's not entirely easy because the emulsion will break if it gets too hot and, as you can imagine, that's not entirely unlikely. The good news is that failing somewhat in this technique is not a disaster. Certainly you don't want to over cook them. However, if the emulsion breaks, it's not a total disaster but there will be unemulsified butter fat likely clinging to the lobster which may or may not be a drag to you.

 

However, if you're not prepared to try pretty damned hard to pull that technique off as described, I suggest you just bail out and simply create a rich poaching liquid with far more water/white wine to butter ratio than the above which is nearly all butter. Season that liquid with a bit of salt and perhaps put some pepper corns, lemon peel, and bay leaf. In other words, created a typical shellfish boil with a good amount of butter added. You'll still want to cook it slow and low (which is basically the difference between poaching and boiling) carefully heating it through.

 

Of course, as has been mentioned you can grill them while the steaks rest. It doesn't take long at all to cook a lobster tail, even if you're starting from raw. In fact, it will likely take about exactly as long as you're going to want to rest your steaks.

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No prob.

 

Technically, the way you want to do it is to slowly poach them in a butter emulsion as described here.

 

Thing is, as you'll read, that's not entirely easy because the emulsion will break if it gets too hot and, as you can imagine, that's not entirely unlikely. The good news is that failing somewhat in this technique is not a disaster. Certainly you don't want to over cook them. However, if the emulsion breaks, it's not a total disaster but there will be unemulsified butter fat likely clinging to the lobster which may or may not be a drag to you.

 

However, if you're not prepared to try pretty damned hard to pull that technique off as described, I suggest you just bail out and simply create a rich poaching liquid with far more water/white wine to butter ratio than the above which is nearly all butter. Season that liquid with a bit of salt and perhaps put some pepper corns, lemon peel, and bay leaf. In other words, created a typical shellfish boil with a good amount of butter added. You'll still want to cook it slow and low (which is basically the difference between poaching and boiling) carefully heating it through.

 

Of course, as has been mentioned you can grill them while the steaks rest. It doesn't take long at all to cook a lobster tail, even if you're starting from raw. In fact, it will likely take about exactly as long as you're going to want to rest your steaks.

Well, I'm pretty much a perfectionist at most things I do, so pulling off the poaching method you linked seems doable and I think I will try that.

 

But basically, whatever you poach it in, whether it be mostly butter or another liquid - I want to have enough liquid to just cover the tails, right? And we're only talking about 7 minutes on a very low, simmering heat - even considering these are rather large tails (24oz)?

 

Thanks guys.

 

E2A: If I were to do a white wine and butter mixture - could I do a 50/50 split of wine and butter? Will that ratio work?

Edited by Brentastic
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yes. you want it submerged. should not be too tough as the mass will displace the liquid. i used the butter/water or wine. i used to use a cali sav blanc with some orange rind in there......

 

i have also placed some butter and the tails in a zip-lock and cooked it in simmering water....

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Sorry if I'm being tedious. How important is it to bring them to room temp before poaching?

 

Also, I read another poaching recipe that recommends a 2 min boil in water with shell, then remove shell, rinse in cold water and cut into pieces - then poach pieces in butter/wine etc.... for 2-4 minutes.

 

E2A: I knew I forgot one final question. Any guesses on how many sticks of butter to get enough liquid (assuming I'm mixing with wine.)?

Edited by Brentastic
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Sorry if I'm being tedious. How important is it to bring them to room temp before poaching?

 

Also, I read another poaching recipe that recommends a 2 min boil in water with shell, then remove shell, rinse in cold water and cut into pieces - then poach pieces in butter/wine etc.... for 2-4 minutes.

 

i have always gone directly from my chilled drawer to the water or grill.

 

never tried that approach. would think that would be fine if you were trying to cook it a little more quickly or wanted to use it for a pasta dish.

 

also...for your 50/50 question.... i think it would work, just be less rich but prob won't hold the emulsion.

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i have always gone directly from my chilled drawer to the water or grill.

 

never tried that approach. would think that would be fine if you were trying to cook it a little more quickly or wanted to use it for a pasta dish.

 

also...for your 50/50 question.... i think it would work, just be less rich but prob won't hold the emulsion.

Thanks again for the assistance (you too Charlie!).

 

So, I think I'm going with the poach method and I'm REALLY excited about it. I think I will try 25% wine and 75% butter since you said 50/50 will lose the richness. My fat ass loves rich food! Tell me if I'm missing anything. I will just poach from a chilled temperature (no room temp) and avoid boiling the emulsion. :wacko:

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Thanks again for the assistance (you too Charlie!).

 

So, I think I'm going with the poach method and I'm REALLY excited about it. I think I will try 25% wine and 75% butter since you said 50/50 will lose the richness. My fat ass loves rich food! Tell me if I'm missing anything. I will just poach from a chilled temperature (no room temp) and avoid boiling the emulsion. :wacko:

Let us know how it turns out.

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trim the skewers if you are compelled to hav them keep form.

 

 

when i grilled them, i would just cut through the back and pull the tail out with "tail" still attatched.... so the meat lays on top of the shell

Yeah I do that as well and it makes for a real nice presentation.

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I found smaller skewers at the fish market. Is there a 'rule' for timing the poach? My friend was telling me he is going to boil his 1 minute per ounce of tail. He's a health freak and doesn't want butter (buddycat). I'm poaching mine but would like to have some idea on timing - again, these are big girls at 24 oz per.

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I found smaller skewers at the fish market. Is there a 'rule' for timing the poach? My friend was telling me he is going to boil his 1 minute per ounce of tail. He's a health freak and doesn't want butter (buddycat). I'm poaching mine but would like to have some idea on timing - again, these are big girls at 24 oz per.

Your friend is going to be eating 24 oz of rubber. If he wants to back off on the butter, so be it, but boiling that thing for nearly a half hour is insanity. Unfortunately, I'm horrible about telling people how long things cook. I just cook them til they seem done. It pisses my wife off all the time when I can't give her a straight answer in that regard.

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