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Defrosting the tails:
Defrost the meat on the bottom shelf of your refrigerator overnight. Ensure the meat is resting on a plate to avoid contamination with other foods in the fridge. Defrosting on a kitchen bench is not recommended as it can encourage growth of harmful bacteria.
- Fill a pot with enough water to cover the amount of tails you are cooking, make sure you use a pot large enough and do not over crowd.
- Bring the water to the boil, once boiling gently drop tails in one by one, be careful not to splash yourself.
- Once tails are in the pot, wait for the water to come back up to a “rolling” boil, then reduce heat to a simmer uncovered for 3.5 minutes.
- After 3.5 minutes remove tails from the water and place into a bowl with iced water to shock them and let the cool, they are ready to use.
- Start by inserting a long metal skewer lengthwise in each tail to keep it from curling while cooking
- Take a knife and cut through the shell lengthwise down the middle. Pry the shell open, then pour melted butter and squeeze lemon juice right onto the meat. Treat with any other seasonings you would like to include.
- Grill with the cut side facing up on medium heat. Each tail should cook within 2 - 3 minutes, so be sure to test the tails often to make sure they don’t overcook.
- Start by cutting lengthwise through the top of the lobster shell scissors or a sharp knife. Note that, while cutting through the shell, you’ll also cut through the meat. This is fine, as it butterflies the lobster tail meat and helps it cook correctly.
- Remove the vein (digestive track).
- Carefully spread the shell open with your hands, starting at the base (head end) loosening the meat from the shell.
- Gently lift the meat through the split in the shell, ensuring the meat is still attached to the tail.
- Rub tail with butter and broil for at least 4 minutes – keep tail at least 5 inches away heat source as not to burn.
- Brush with more butter/seasoning and broil for an additional 3 minutes or until meat turns opaque in color.
Southern Rocklobster Tail with Garlic Butter Noodles
Easy to make at home using easily sourced ingredients. This dish tastes sweet, buttery, salty with a slight sour hint to balance out the butter. Serves two people per tail.
- 4 tbsp unsalted butter, at room temperature
- 2 cloves garlic, minced
- Salt & Pepper
- 1 x 7-8oz Southern Rocklobster Tail
- 1 lemon, for juicing
- Roasting tray
- Parchment paper
- Fresh chives, sliced
- Egg noodles/pasta
- Kitchen scissors
- Defrost tail on a plate in the fridge 12 hours before use, and ensure the butter is at room temperature.
- Preheat broil to 500 F, and bring a pot of water to the boil. Once boiling, cook egg noodles/pasta – once cooked strain and put into a large mixing bowl.
- Meanwhile, thoroughly combine all butter mixture ingredients in a bowl. Set aside.
- With a good pair pf kitchen scissors, cut the tail of the lobster down the spine. Begin at the head side, cutting down to the tail to expose the flesh.
- Then put the tail flesh side up on a tray lined with parchment paper. Gently brush the butter mix generously over the meat and broil for 8-10 minutes until the meat is a light brown opaque color.
- Carefully remove the meat from the shell, and dice to desired size. Mix together with noodles, and season with salt, pepper and lemon juice. Add any remaining butter mixture with the noodles, and garnish with chives.
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