Table of Contents
Introduction
skip the fancy restaurant and make it yourself at home! This guide is your new best friend in the kitchen, teaching you how to cook lobster like a pro. We’ll tell you all about the different lobsters you can buy and show you ways to cook them that are much more exciting than just boiling water in a pot.
- Preparation Time
15 minutes - Cooking Time
10 minutes - Serves
4 adults - Difficulty
Easy
Ingredients
- 4 lobster tails 5-6 oz each
- 1 tbsp fresh parsley chopped
- 2 cloves garlic minced
- 1 tsp Dijon mustard
- Pinch of salt
- Dash of black pepper
- 1 ½ tbsp olive oil
- 1 ½ tbsp fresh lemon juice
- 4 tbsp unsalted butter
Instructions
- Grab your shears and snip the top of each lobster tail, cutting through some meat. Flip and crack the shell open gently with your thumbs.
- Loosen the flesh, remove the vein (if present), and lay it back on the shell, open-faced.
- Whip up a marinade with parsley, garlic, Dijon, olive oil, lemon juice, a pinch of salt, and a dash of pepper.
- Preheat your oven to broil (high heat) and position the rack for distance from the broiler.
- Place butterflied tails in a dish, brush with marinade, and dot with butter pieces.
- Broil for 10-11 minutes (adjust based on size) until lobster meat is opaque white (145°F internal temp).
- Drain pan drippings, add remaining butter, simmer, and drizzle over or serve for dipping.
Nutrition Table (per serving)
| Nutrient | Amount | % Daily Value (DV) |
|---|---|---|
| Calories | 350 | 17% |
| Fat | 20 g | 31% |
| Saturated Fat | 10 g | 50% |
| Cholesterol | 130 mg | 43% |
| Sodium | 500 mg | 21% |
| Protein | 40 g | 80% |
Lobster recipe
Lobster: skip the fancy restaurant and make it yourself at home! This guide is your new best friend in the kitchen, teaching you how to cook lobster like a pro. We'll tell you all about the different lobsters you can buy and show you ways to cook them that are much more exciting than just boiling water in a pot.
Ingredients
- 4 lobster tails 5-6 oz each
- 1 tbsp fresh parsley chopped
- 2 cloves garlic minced
- 1 tsp Dijon mustard
- Pinch of salt
- Dash of black pepper
- 1 ½ tbsp olive oil
- 1 ½ tbsp fresh lemon juice
- 4 tbsp unsalted butter
Instructions
- Grab your shears and snip the top of each lobster tail, cutting through some meat. Flip and crack the shell open gently with your thumbs.
- Loosen the flesh, remove the vein (if present), and lay it back on the shell, open-faced.
- Whip up a marinade with parsley, garlic, Dijon, olive oil, lemon juice, a pinch of salt, and a dash of pepper.
- Preheat your oven to broil (high heat) and position the rack for distance from the broiler.
- Place butterflied tails in a dish, brush with marinade, and dot with butter pieces.
- Broil for 10-11 minutes (adjust based on size) until lobster meat is opaque white (145°F internal temp).
- Drain pan drippings, add remaining butter, simmer, and drizzle over lobster or serve for dipping.
Tips & Tricks for Lobster
- Pick lively lobsters (when using live ones) – they fight back, and that’s good!
- Freeze live lobsters 30-60 minutes before cooking – chill them out for a smoother prep.
- Don’t overcook! Lobster goes from yummy to rubbery fast, keep an eye on it.
- Save the shells! Make a killer seafood stock for soup or bisque later.
- Thaw like a pro: Thaw frozen tails in the fridge overnight for perfectly even cooking. No time? Seal them in a plastic bag and submerge them in cold water for 30 minutes per pound.
- Add a pinch of cayenne pepper for a kick, or a splash of white wine for a touch of sophistication.
- Leftover butter sauce is pure gold! Drizzle it over rice, pasta, or veggies for an extra burst of flavor.
FAQ’s
Q: Fresh or frozen lobster tails?
Both work great! Frozen tails can be just as delicious, just thaw them completely in the fridge before cooking.
Q: Lobster party fouls – what NOT to do?
Don’t overcook! The lobster turns rubbery fast. Keep an eye on it while broiling.
Q: What sides go well with lobster?
Think melted butter for dipping (of course!), roasted veggies, mashed potatoes, or a light salad.
Q: Can I grill lobster?
Absolutely! Follow the prep steps, then grill the tails for a few minutes per side on medium-high heat.
Healthy Uses of Lobster
Lobs isn’t just a fancy seafood dish – it offers some surprising health benefits too! Here’s a quick rundown of how lobster contributes to your well-being:
- Muscle Powerhouse: It is packed with lean protein, a key nutrient for building and maintaining strong muscles. Think of it as tiny building blocks for your body!
- Heart-Healthy Choice: Compared to other seafood, It is generally low in fat. This makes it a great option for keeping your heart happy and healthy.
- Vitamin and Mineral Bonanza: This crustacean comes loaded with essential vitamins and minerals like Vitamin B12 (important for your nerves), selenium (boosts your immune system), and zinc (helps with wound healing and cell growth).
- Omega-3 Advantage: It contains healthy omega-3 fatty acids, which contribute to heart and brain health and may even reduce inflammation in your body.
Lobs Varieties
There are many types of lobs out there, but the most common ones we hear about are:
- Maine Lobs: The rockstar of lobsters, these guys have big claws and a sweet, delicate flavor. They’re the ones you usually see steamed or boiled whole.
- Spiny Lobs: Found in warmer waters, spiny lobsters look a little different – they have smaller claws and more spines. But don’t let that fool you, their taste is even sweeter and more intense than Maine lobs.
- Rock Lobs: Living it up in South Africa, Australia, and New Zealand, rock lobs have a firm texture and a slightly nutty flavor compared to their Maine and spiny cousins.
Uses of Lobs
Lobs aren’t just a gourmet ingredient. Its shells and other parts have various uses:
- Lobster Traps: The most obvious use for lobs shells is in the construction of lobs traps. These sturdy shells are recycled and used to create new traps, ensuring sustainability in the industry.
- Fertilizer: Ground-up Lobs shells can be used as a natural fertilizer, providing valuable nutrients for plants.
- Bait: Lobs parts, particularly heads and claws, are used as bait in commercial fishing for other species.
- Biomedical Research: Lobs enzymes and other biological components are used in biomedical research, contributing to advancements in medicine
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