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Steamed Lobster tail

post #1 of 7
12/14/05 at 8:58am
Thread Starter 
Looking to creat a surf and turf combination this weekend. I've got the turf part down pat, but need some help with the surf. I have a very nice outdoor aluminum steamer that I planned on steaming two lobster tails. Is there a better way to cook lobster tails? I plan on buying the tails fresh....what should I look for (any warnings signs)? Also need a simple recipe for drawn butter.
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post #2 of 7
12/14/05 at 9:34am
Classic: Split them down the center on the top, pull the meat out and rest it on top of the shell, broil.

If you need knife technique let us know. :)
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post #3 of 7
12/14/05 at 1:28pm
And Kuan knows :p
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post #4 of 7
12/14/05 at 2:16pm
ROTFLMAO!!!!!!:crazy: :crazy: :crazy: :crazy:

Sorry Kuan!
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post #5 of 7
12/14/05 at 5:35pm
Chrose is the fond on the roasting pan on life.

"Buying the tails fresh"? (and Kuan, don't give me any crap about where I place the punctuation marks in relation to my quotation marks. Thank you. :D )

If you go to a high quality fish market with good turnover, you can find fresh lobsters broken down into their component parts, but if you want REALLY fresh, buy a whole live lobster, harvest the tails yourself, and use the rest for other purposes.

Look for lobsters that are heavy for their size and lively, (especially when you poke their genitals, and I'm not being funny).

Here's my article on butter that includes simple step-by-step, instructions for drawn (i.e. clarified), butter:

http://www.ahherald.com/food/2003/ft_030612_butter.htm

Mark
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post #6 of 7
12/14/05 at 5:44pm
Yah yah, Funny. I'd give you all half a peace sign if I could. :D
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post #7 of 7
12/14/05 at 5:51pm
Now that's funny!

Mark
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