How to Cut Lobster Tail Like a Pro – Learn the best techniques for cutting lobster tail so that you can get the most out of your seafood.
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Lobster tails are a decadent and delicious treat, but they can be a bit tricky to prepare. This guide will show you how to cut lobster tail like a pro, so you can enjoy this seafood delicacy at home any time you like.
Lobster tails are best cooked quickly, so they remain tender and juicy. The most common way to cook lobster tail is to boil it, but you can also grill, bake, or broil it. Whichever cooking method you choose, the key to success is properly preparing the lobster tail before cooking.
Most lobster tails come pre-cooked and only need to be reheated before serving. However, if you have raw lobster tail, you will need to cook it before cutting. Boiling is the quickest and easiest way to cook lobster tail. To boil lobster tail:
1. Fill a large pot with enough water to cover the tails completely. Add 1-2 tablespoons of salt per gallon of water.
2. Bring the water to a boil over high heat.
3. Carefully add the raw lobster tails to the pot (one at a time). Use tongs or a slotted spoon to avoid getting splashed with hot water.
4. Cover the pot and return the water to a boil. Cook for 8-12 minutes, or until the lobster meat is opaque and cooked through.*
##Heading: Cutting Raw Lobster Tail
Using a large chefs knife, start by finding the hard top shell of the lobster tail (it will be thinner than the bottom shell). You want to make sure that your knife is sharp so that you dont have any trouble cutting through the hard shell. Place your thumb on top of the hard shell for stability and then slice downwards with your knife until you reach about halfway through the thickness of thetail.* At this point, stop cutting and use your fingers to gently pull apartthe two halves ofthe shell.* You may needto wiggle your knife backand fortha bitto get it started, butonceyouve cut throughthe halfshellsmarking,the rest should come apart quite easily.*
Now thatthe tailis split in half lengthwise,youllnotice that thereis still asmall pieceof connectivetissuethat holds them together atthe very baseof Tail.* Usingyour knife (or kitchen shears if its easier),cut throughthis connectingtissue so that eachhalfofthelobstertail is now completely disconnected from one another.*
Next upis removingthe intestinal vein that runs alongthe centerof eachhalfofthetail.* Usingyour knife (again),make another lengthwisecut downeachhalfofthetail*this time stopping just beforeyou hitwherethelobstertailflesh begins tobulge outwards (this is wherethe intestinal vein is located).* Gently wiggle your knifeto loosen upthis tissueand then usethe pointofyour knifeto scrape/cutit out completelydiscarding asyou go.*
Finally allthatleftto doisto removethelobsterssmallerbottom shellsothat eachhalfofthetailis now fully exposedunencumberedby any hardshell pieces!To do this simplyhold onehalfofthetailfleshsideo upin onehandwhile usingyour other handto gently peel/pryawaythelittleshell piecesuntil they allcome offleaving behind cleanlobster meatthat readyfor whatever cooking methodyou choose!
The Right Tools
If you’re lucky enough to have a whole lobster, you’ll need a large, sharp knife to cut it open. A lobster cracker or mallet will come in handy for breaking open the hard shell, and a fork will help you remove the meat from the shell once it’s cooked.
The Right Technique
With a sharp knife, make a cut along the top of the lobster tail, starting at the wide end and going 3/4 of the way towards the narrow end. Cut through just the top shell — you should be able to see the meat inside. Gently pull back on each side of the shell to open up the cut.
With your thumbs in the center of the cut, push down with both thumbs until you hear a cracking sound. This will help crack open the hard top shell so it is easier to cut through. If necessary, use your knife to score through any remaining hard sections of shell.
With the lobster tail open, locate the thin vein running along its length and remove it with your fingers or a small paring knife. This step is optional, but removing the vein will make for a cleaner, more pleasant eating experience.
Holding onto both ends of the tail, gently bend it back until it snaps in half — this should happen easily since you’ve already cracked open the shell. If necessary, use your knife to cut through any remaining hard sections of shell.
You should now have two halves of lobster tail — one with meat still attached to half of its shell, and one with meat completely free from its shell.
The Right Time
Cutting lobster tails can be a bit daunting, but if you know the right time to do it, it’s actually quite simple. The key is to wait until the lobster is cooked before you start cutting.
If you cut the lobster too early, the flesh will be tough and difficult to eat. But if you wait until it’s properly cooked, the flesh will be tender and succulent.
Here’s a quick guide on how to tell when a lobster tail is cooked:
The easiest way to tell if a lobster tail is cooked is to use a thermometer. Insert the thermometer into the thickest part of the tail meat and check for an internal temperature of 145 degrees Fahrenheit.
If you don’t have a thermometer, there are still a few ways to tell if the lobster is cooked. First, look at the color of the tail meat. It should be opaque all the way through and not translucent at all.
Next, give the tail a gentle squeeze. If it feels firm to the touch, it’s probably done cooking. If it feels mushy or squishy, it needs more time.
Finally, try slightly bending the tail meat. If it cracks or breaks easily, it’s done cooking. If it bends without breaking, it needs more time.
The Right Place
There is a hard, protective shell on the top of the lobster tail that needs to be removed before cooking. Use a sharp knife to make a lengthwise cut down the top of the shell, being careful not to cut into the meat. You can then peel back and discard the shell.
You will also need to remove the small, thin membrane that covers the meat. This is easiest to do while the tail is still raw. Use your fingers to loosen one end of the membrane and then peel it away from the meat. If any bits of membrane remain, you can remove them with a sharp knife.