Of all shell fish, lobster is my absolute favorite. I am not much of a crab eater not because it doesn’t taste good, but because to me the amount of meat I get isn’t worth the hard work… hahaha. Unless you are talking about soft shell crab or large Alaskan king crab, I would always choose lobster over crab. I know that most people in America tent to boil their lobster, but for the live of me I have no idea why you would boil lobster. All the flavor gets sucks out of the meat and into the water. I like to use a two step cooking method of steaming then baking my lobster, here is how I make it.:
One of these days I will show how to cook a whole lobster, but for most American’s would try a lobster tail before they ever tried to cook a whole lobster. When you get your tails wash them and thoroughly dry them. To prepare the pasta bring a large pot of water to a boil and add about 1 Tbs of salt. Once the water is boiling add in a box of pasta (I like spaghetti). Cook the noodles for roughly 9 minutes until nice an al dente. Towards the last minute of your noodles cooking add in some chopped up broccoli. Before you strain the noodles take out the broccoli and set them aside.
While your noodles are cooking get your steamer boiling with a head of steam, then place your lobsters directly in the middle and steam for 9 minutes. If your lobster tails are smaller then cook for a shorter amount of time and longer if you have gargantuan tails. Once your noodle are finished strain them and let them drain for a minute while you cut your lobster tails in half.
Once the tails are done steaming take them out immediately and let them rest on a plate for a minute just so it can cool down enough to handle (you don’t want to burn yourself). During this time use a large skillet or sauce pan and stir fry some red bell pepper (cut into strips) with cooking oil and 1 Tbs of butter. Once the bell peppers are nice and tender add in 1 Tbs of minced garlic and another 1 Tbs of butter. Add in your strained noodles and toss around with 1 Tbs of olive oil. Turn off the heat and add in another 1 Tbs of minced garlic. This will give you good garlic flavor in the noodles from the original garlic and a more fresh garlic taste from the second batch of garlic. Squeeze in juice from half a lemon and add fresh black pepper to taste. Your tails should now be cool enough to handle so place the tail on a chopping board with the hard shell side down. Using a sharp chefs knife cut the tail down the middle going down the length of the tail. WARNING, you will hear loud crunching sounds, do not worry. Once you’ve cut through the tail flip the tail around and pick up your kitchen scissors.
You will more than likely need to finish cutting through the hard shell side using your kitchen scissors but it should be easily if you cut through deep enough using your chefs knife.
Now that you have your tails cut in half, you should notice that the meat looks mostly cooked, but the center of the tail should look not fully cooked (it shouldn’t look raw but it shouldn’t be solid white either). Use a sheet of foil to help hold the tails in place so they don’t roll onto their sides. Cost the meat with a thin layer of olive oil and back at 450 degrees (or just broil it) for one minute. The dry heat will finish the meat and also dry off the surface of the meat to give you a better texture. While the tails are baking in the oven or toaster oven place some butter in a small sauce dish or bowl and let it steam to melt (or microwave it to melt the butter).
Once your tails are done bring your dish together with the pasta, broccoli and lobster tails. Serve with melted butter, a half lemon, and enjoy! For a great source of lobster tails check out Anderson Seafood’s Online Store, they deliver next day to your doorstep.