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Steaming Lobster Tail
Cooking lobster tail is a very fast procedure as seafood requires shorter cooking time than beef or chicken. Lobster tail can be purchased frozen or fresh, but always remember to cook the lobster tail the day it has been thawed. The best and the fastest way of making a lobster tail is to steam cook them. |
Steaming lobster tail not only speeds up the cooking process, but also keeps the lobster tail more flavorful and tender. Before you start steaming the lobster tail, the very first fact to know is that the tails curl up during this process. That is why you need to insert wooden skewers to prevent the curling of the tails.
For steaming lobster tail, fill a pot with around 4-5 cups of water and bring it to a boil. With the water at full boil, immerse the skewed lobster tails into a steam colander and cover the pot. Steam the lobster tails for approximately 1/2 minute per ounce. Make sure not to cook the tails for too long.
Once the lobster tail is done, take the steam colander and run cold water on the tails to stop further cooking. A sign to ensure your lobster tail is cooked well is to look for the color of the flesh, which will turn white when properly cooked.
Now, your delicious lobster tails are ready to be served with melted butter and some lemon wedges. Or you can make a delicious lobster salad using the succulent meat and mixing it with mayonnaise. Serve the salad with warm garlic bread and fresh ripe tomatoes.
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