Japanese street food | lobster recipe
japanese street food || lobster recipe
Different Ways of Cooking Lobster Tails:
There are several different variations when cooking lobster tails. I love how simple each of them are and how they all taste just about the same. It is all about preference and what is easiest for you in your kitchen. Lobster tails are cooked quickly and easily. In less than 10 minutes you will have a beautiful and decadent meal on your table anyway you cook them.
Broiled: This is my go-to way. It is quick and easy and simple broiled on high heat and up close to top of the over. This makes a tender lobster tail ever time.
Baked: Very similar to broiling except under average heat and extra time when cooking.
Poached: This is more of a simmer in a layer of butter. It is also known as butter poaching.
Boiled: For the easiest and simplest way of cooking lobster boiling it is the way to go. Boil water in a large pot and the lobster tails soak in and boil for minutes. Sometimes the lobster is not quite as tasty though and doesn’t have that rich buttery herb flavor attached to it compared to other ways of cooking.
Grilled: If you love to grill, this is for you! Simply add the lobster tails to your grill and let the heat cook the tails evenly and quickly.
Tips for the BEST Cooked Lobster:
Making it ahead: To help save time, butterfly your lobster tails the day of. Too early will discolor the lobster meat.
Types of Lobster: Any type of lobster works well. If you prefer spiny lobster that is great too. Just be careful!
Butterflying the lobster: If you cut through your meat, it will be okay. Sometimes this will help ensure it is cooked more evenly anyways. You will want to avoid cutting through the bottom shell though.
Meat thermometer: Try your best not to overcook the lobster tails. This will help by using a meat thermometer.
How long to broil your lobster tail: It is best to broil your lobster tail for about one minute per ounce of lobster tail.
Oven settings: Move your oven rack down to the middle setting if you are cooking a large or oversized lobster tail.
Female Lobster: It is fun to see a slightly pink lobster meat once it is cooked. This only tells you that it is a female lobster.
Can you make lobster tails ahead of time? It is best to enjoy the lobster tail right when it is done broiling. Lobster meat becomes tougher when reheating it.
Serving your lobster tail: Serve with lemon wedges and fresh parsley for garnishing the lobster tails.
Ingredients
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▢4 lobster tails
▢salt and pepper
▢1/4 cup butter melted
▢3 garlic cloves minced
▢1/2 teaspoon paprika
▢1 teaspoon thyme minced
▢1 teaspoon rosemary minced
▢1 teaspoon parsley chopped
Instructions
Preheat the oven to broil or 500 degrees. Start by preparing the lobster. Using kitchen shears butterfly the tail by cutting down the center. Loosen the meat and pull the lobster meat upward. Salt and pepper the meat and set on a baking sheet.
In a small bowl whisk together the melted butter, garlic, paprika, thyme, rosemary, and parsley. Spread evenly on each lobster tail.
Broil the lobster tails for about 8-10 minutes or until the meat is opaque and lightly brown on the top. Serve with melted butter if desired.
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