February 25th, 2013 06:00:00 am
HOW TO COOK LOBSTER TAILS WITH EASE AND NO MESS!
We made a lovely dinner for Valentine's Day this year... I am of the impression that Valentine's Day is one of the worst days to dine out. The food tends to be subpar and there are too many people out and about. We choose to treat ourselves to our favorite foods and dine in on this romantic evening. We selected Lobster Tails and Lamb Chops and a nice bottle of Malbec from Argentina. This was probably one of the easiest meals we've prepared so far this year, and the clean up was simply two pans, wipe out, done. Here is our table set for dining, complete with the red roses from my husband.... But, since this is such an easy prep, you can do this meal anytime and use it for entertaining as well.
LOBSTER TAILS: We started with two tails that were about 3/4 of a pound. Slice them down the length/center of the tail so you have 2 even halves with each tail.
Next, boil about 1/4 inch of water in the bottom of your Titanium frying pan (or sauce pan if you are making more for a a larger group). These pans are designed to allow vapor cooking stovetop, which locks in flavor and nutrients but also allows for very quick cooking, all wiithout turning on your oven.
Season each tail with a bit of sea salt, pepper, and a nice sprinkling of paprika. Minced fresh parsley is also a nice touch. Squeeze a bit of lemon on top too. Add the tails, crust side down into the small amount of boiling water and add the lid. Turn your heat down to med or so. See the vapor build on the lid and watch it closely. If it starts to foam or boil up toward the lid, lift and blow on it lightly and turn your heat down. Replace the lid and keep watch.
Cook for 8- 11 minutes, depending on the heat of your stovetop and the size of your lobster tails. Ours were 3/4 of a pound and took about 11 minutes. You want to make sure the "glassy" appearance of the inside of the meat is gone and replaced with a more solid white color.
Meanwhile, melt butter and put it into a bowl on the table for dipping, or if you have a group, put it into small ramekins at each place setting. Add a wedge of lemon for each guest to squeeze on top of the cooked lobster.
Serve with a salad and if you are really indulging... some lamb chops or a filet for "Surf and Turf."
LAMB CHOPS: Brush the chops with some extra virgin olive oil. Press a mixture of spices into the oil/flesh to make a crust. Use Rosemary, Tarragon, Thyme, Salt and Pepper. Crust both sides of the chop. Next, heat your grill pan to high. Add the chops and set the timer for 3 minutes and add the lid. This will brown/sear whilst cooking the thick inside of the chop. Lower the heat to med-high. At 3 minutes, flip and sear for another 3 minutes with the lid on. Mine were thick so I completed the final cooking with the chop standing on its fatty sides, searing that area as well. We like are slightly pink in the middle. 9 to 11 minutes depending on your preference. (130-139 degrees). With how simple this is to prepare, it is easy to have the lobster tails and meat cooking on the stovetop at the same time, allowing you to easily present fresh, hot food all at once and look like a pro doing it.
You will find that the most exquisite thing about this method of how to cook lobster tails, provides an incredibly moist and flavorful entre. Both the flavor and the moisture are locked in. You will be impressed for sure, as will those dining with you!
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