lobster tail baked with with butter

2016-10-28

Caribbean rock lobster aka warm-water lobster are the biggest lobster tails I have seen for sale. Out of the shell, they look like giant slugs. I don't think I've ever seen the whole lobster in a store, only the tails.

I found that with the recommended cooking methods the inside was often still raw while the outside was already quite overcooked. I prefer to cook them at lower temperatures instead for better results.

Sous-vide cooking: 134 ºF, up to 60 minutes.

Pic1: the fantasy: how the internet does it
Pic2: the reality: how I did it, without the shell — It could have been worse. I've done better since.
Pic3: another day, with the shell; this one needed to go back for 15 more minutes — 2017-11-09

INGREDIENTS

This is what you need per serving:

1 large lobster tail, ¾ lb. or more,
fully thawed in refrigerator
½ stick of butter
S&P, spices

Directions

2016-10-28

Pic4: with butter on top
Pic5: all done
Pic6: served

Thaw the lobster in the refrigerator.
Don't submerge it in water or hold it under a running faucet to thaw. It will be waterlogged.
Preheat the oven to 170 ºF. (my lowest temperature)
Cut the shell in the middle over the entire length.
Carefully bend the shell open and loosen the lobster tail from the shell, leaving the end of the tail attached.
Place the tail on top of the shell. (I removed the top part of the shell this time.)
Cut the tail lengthwise to remove the dark vein.
This also butterflies the tail for faster cooking.
Season to taste.
Arrange in a baking dish with some thin slices of butter on top. (Pic4)
Bake uncovered for 60-90 minutes or until food thermometer shows 145 ºF internal temperature. Optional:
- Broil for a few minutes for darker color before serving.
Serve and enjoy. (Pic2+6)

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org