Tails the Season
Browse through pretty much any of our food features and you’ll notice a theme: lobster. So imagine our surprise and delight when Chef Ed McFraland of Ed’s Lobster Bar let us in on a few tricks and tips for treating ourselves to the savory dish this season too and not limiting it to the summer months. Extra points for the shells being as red as Santa’s suit!
- Leave the lobster tail in the meat until it is finished cooking. Once it’s cooked, cut the lobster shell from tip to tip to access the meat.
- Heat the water to a boil, the lobster tails will float when they are done cooking.
- Prevent the tails from curling in the pot by using a metal or wooden skewer to keep the lobster tail straight while cooking, this will ensure that the tails lie flat on a plate when they are done cooking.
- Choose this method if you are weary about cooking lobster tails for this first time, it is harder to overcook a steamed lobster.
- Stop cooking your lobster tails once they have turned white and are firm to touch.
- If you don’t have a steamer basket, use a small metal colander to keep the tails from being submerged in the water.
- Cook the lobster tails before going directly under the broiler, broiling is a means of coloring and crusting.
- Keep the tails in a single layer, do not stack them together.
- Broil until the exteriors are lightly browned and the meat is opaque.
- Set your grill to medium heat. If you are using charcoal, scatter the coals to create one area of intense heat and one cooler area.
- Place the tails shell side down to protect the meat. You can char the shell side of the lobster tail but be careful not to char the flesh side.
- Grill the lobster tails until the shells are bright red and the protein in the juices that steeps from the shells turned white and coagulates.