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Have three frozen lobster tails to pair with a bone-in ribeye. Best way to cook?
Posted on 6/18/16 at 1:24 pm
Posted on 6/18/16 at 1:24 pm
Will be reverse searing the ribeye (2 inches thick, little over 2 lbs). Planning on grilling the lobster but what is the best method/seasoning choice?
3
Posted on 6/18/16 at 1:47 pm to josecanseco
While I'm not a huge fan of those frozen lobster tails, I've enjoyed them when poached in a mix of white wine and butter. Every other preparation I've had turned out more like leather than lobster. IMO, you really need to try and preserve any semblance of moisture left, so my suggestion is to poach it in your choice liquid.
Posted on 6/18/16 at 2:04 pm to Canard Noir
I'd do that then sear for flavor.
Posted on 6/18/16 at 2:12 pm to Canard Noir
quote:Perhaps blanch and shock the tail for easy removal of the meat.
Every other preparation I've had turned out more like leather than lobster
Make a beurre monté.
Add tarragon, beurre monté, tail meat and vacuum seal.
Sous vide at 140 degrees for 20-30 minutes.
The result is the opposite of leather.
Thank me later.
Posted on 6/18/16 at 2:15 pm to Degas
Yes please! I stand corrected, add sous vide to the list of suggested preparations...
Posted on 6/18/16 at 2:19 pm to Canard Noir
Soooo seems like grilling isn't preferred?
Assuming sous vide is out, any more details on the butter/wine poaching method? I like that idea. Thanks
Assuming sous vide is out, any more details on the butter/wine poaching method? I like that idea. Thanks
Posted on 6/18/16 at 2:25 pm to josecanseco
They're awesome on the grill too. I was merely trying to solve the texture problem.
Snip up and down the tail outside of the paddles to expose the meat. Depending on the your heat, perhaps grill flesh side down for a minute or two. Turn over, then add an herbed butter and let them baste in the shell ftw.
Snip up and down the tail outside of the paddles to expose the meat. Depending on the your heat, perhaps grill flesh side down for a minute or two. Turn over, then add an herbed butter and let them baste in the shell ftw.
Posted on 6/18/16 at 2:36 pm to josecanseco
I've butter poached them about 3 times in the last several months. Delicious. Below is the recipe I used for the procedure. I used fresh tarragon, parsley and a little dill. A few times, I've sauteed some shallots in the butter. I also used the herbed Kerrygold butter sticks. Highly recommend this process and its so much better than grilled in my opinion. You could make the butter mixture, though, and baste them on the grill with it.
LINK
LINK
Posted on 6/18/16 at 2:46 pm to josecanseco
You can go like Degas said on the grill and it will be fine so long as you don't over cook it. I did a quick search and found this but it's probably a bit too much work as an addition to the steak. Poached lobster. You don't need to do all the vegetables and reducing if you don't want but it should give you an idea of how to approach the heat, liquid, and cook time.
Posted on 6/18/16 at 3:14 pm to Gris Gris
gris Gris, that looks fantastic. OP, her recipe is less work than what I posted, I'd go with that. You can finish on the grill for a short time too if you really wanted some grilled flavor.
I guess my opinion is grilled lobster tail is great if it hasn't been frozen or, even better, you did the killing. Once it's frozen, I think extra attention should be paid to preserving or adding to the moisture/ texture.
Good luck and let us know how it goes.
I guess my opinion is grilled lobster tail is great if it hasn't been frozen or, even better, you did the killing. Once it's frozen, I think extra attention should be paid to preserving or adding to the moisture/ texture.
Good luck and let us know how it goes.
This post was edited on 6/18/16 at 3:18 pm
Posted on 6/19/16 at 3:52 am to Canard Noir
It's very simple and does a frozen tail justice. A little browning of the butter during cooking also goes a long way.
Posted on 6/19/16 at 11:59 am to josecanseco
Did grilled steak and lobster last night. I put a lemon juice, butter, and dill sauce on top of the lobster and grilled them, then had additional sauce to dip it in. It was awesome.
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