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Started By
Message
What do I do with lobster tails
Posted on 11/6/25 at 6:40 pm
Posted on 11/6/25 at 6:40 pm
I have 3 tails from Canada that I picked up. I have no idea what to do with them. Any ideas on what I should try? I may go pick up a few more tomorrow. Thanks.
9
Posted on 11/6/25 at 6:41 pm to TDTOM
Lobster rolls lol
Posted on 11/6/25 at 7:00 pm to TDTOM
Sous vide. I know, I know, but this is the perfect application for an immersion circulator. Put a knob of butter, a smashed garlic clove, & a sprig of thyme or tarragon in the bag with it. 132°F for 45 minutes. Don't have one? Too bad. Its the best way to get perfectly tender lobster.
Posted on 11/6/25 at 7:04 pm to BigDropper
Lobster Thermidor
Posted on 11/6/25 at 7:06 pm to BigDropper
I have a sous vide and use it weekly. Do I keep them in the shell? Do I cut the top of the shell and remove the poop chute? Once out of the sous vide do I do anything to them? Serve with butter?
Posted on 11/6/25 at 7:14 pm to TDTOM
Remove them completely from the shell & remove the grits vein.
You can do anything with them. Eat as is with drawn butter, make a lobster roll, add it to pasta...
I would recommend that if you want to continue cooking them, like grilling, after sous vide, cook them at a lower temperature like 125°F so you don't over cook them with the second heat treatment.
Look up Serious Eats sous lobster. Kenji tests different time & temps and gives a breakdown of taste & texture for each.
https://www.seriouseats.com/sous-vide-lobster-recipe#toc-timing-and-temperature
You can do anything with them. Eat as is with drawn butter, make a lobster roll, add it to pasta...
I would recommend that if you want to continue cooking them, like grilling, after sous vide, cook them at a lower temperature like 125°F so you don't over cook them with the second heat treatment.
Look up Serious Eats sous lobster. Kenji tests different time & temps and gives a breakdown of taste & texture for each.
https://www.seriouseats.com/sous-vide-lobster-recipe#toc-timing-and-temperature
This post was edited on 11/6/25 at 7:17 pm
Posted on 11/6/25 at 7:46 pm to TDTOM
quote:
I have no idea what to do with them
quote:
I may go pick up a few more tomorrow
But why?
Posted on 11/6/25 at 8:01 pm to TDTOM
George Costanza like to put lobster is scrambled eggs
I generally don't care for lobster as it's bland bland bland. I have had it in a thai curry and it was amazing. And my friend that lives in Connecticut made lobster one time and it was very good, I wish I would have watched her make it. Out of the 20 or so lobster rolls I've had only 1 was worth a crap and that was from a little seafood stand in Providence. Ive also had lobster in tacos and that was a disappointing even though other tacos at that place were very good.
I generally don't care for lobster as it's bland bland bland. I have had it in a thai curry and it was amazing. And my friend that lives in Connecticut made lobster one time and it was very good, I wish I would have watched her make it. Out of the 20 or so lobster rolls I've had only 1 was worth a crap and that was from a little seafood stand in Providence. Ive also had lobster in tacos and that was a disappointing even though other tacos at that place were very good.
This post was edited on 11/6/25 at 10:21 pm
Posted on 11/6/25 at 8:25 pm to Zappas Stache
Best ones are the ones you get out of the commercial traps left unattended.
Posted on 11/6/25 at 8:27 pm to Tiger Ryno
quote:
Best ones
#sayhisname
Posted on 11/6/25 at 10:19 pm to TDTOM
Grill them. Cut down the middle, put on the fire, then put some melted butter mixed with minced garlic on them.
Posted on 11/6/25 at 10:24 pm to TDTOM
Rolls or Bisque!
Posted on 11/7/25 at 5:01 am to SloaneRanger
This is the answer.
Posted on 11/7/25 at 7:17 am to TDTOM
Make a Surf and Turf. Grill rib eye steaks and make Emeril's Lobster Mac and Cheese
I use the small shell shaped macaroni, instead of the elbow. The shells hold more of the cheese sauce and look better..
I use the small shell shaped macaroni, instead of the elbow. The shells hold more of the cheese sauce and look better..
This post was edited on 11/7/25 at 7:57 am
Posted on 11/7/25 at 8:46 am to Zappas Stache
quote:
I generally don't care for lobster as it's bland bland bland
Agreed. The most overrated "luxury" food.
Posted on 11/7/25 at 11:48 am to bdevill
quote:
steaks and Emeril's Lobster Mac and Cheese
Caesar Salad goes great with the mac and cheese.. especially if you have a little anchovy in the dressing.
Posted on 11/7/25 at 2:08 pm to BigDropper
quote:
Sous vide. I know, I know, but this is the perfect application for an immersion circulator. Put a knob of butter, a smashed garlic clove, & a sprig of thyme or tarragon in the bag with it. 132°F for 45 minutes. Don't have one? Too bad. Its the best way to get perfectly tender lobster.
This is the way. I put a little butter and use that butter after to cook the dish.
This post was edited on 11/7/25 at 2:11 pm
Posted on 11/7/25 at 2:25 pm to TDTOM
sous vide with garlic and butter. If you like the texture/flavor of grilled shrimp, you can sous vide the lobsters at a lower temp and finish them on the grill.
Delicious either way.
Delicious either way.
Posted on 11/7/25 at 2:31 pm to NOLAGT
quote:
NOLAGT
Shoot me an email if you have some time.
This post was edited on 11/7/25 at 3:23 pm
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