Valentine Lobster Tails

If you’re planning on having lobster for Valentine’s Day, you might enjoy this easy, and tasty, way to prepare lobster tails. I learned this from a chef who took me into the kitchen of a five-star restaurant to show me the right way to cook lobster tails.

First, if you boil your lobster tails – DON’T. Stop! Only boil lobster if you’re cooking whole, live lobster. Otherwise, you’re losing a lot of flavor in the water you pour down the drain.

Thaw your lobster tails – I usually put them in cold water for a little while.

Preheat your oven to 325 degrees.

Now, take a good pair of kitchen shears or scissors and cut down the middle of the top of the lobster shell.  You can cut all of the way, thus being able to pull the tail entirely out of the shell – or if you want more visual appeal, you can stop cutting just short of the very end.

Now, pull the lobster tail out of the shell. If you didn’t cut the shell all of the way, pull the tail out and lay the lobster on top of the shell.  Otherwise, you can just pull out the lobster and place it on a baking dish.

Put the baking dish (or cookie sheet) in the oven and bake your lobster tails until they are milky white – meaning you want to catch them before they are pure white. The lobster will look a bit like milk – there will be a little bit of transparency to it.

Now, brush melted butter across the top of the lobster, sprinkle lightly with paprika to make it look pretty, and place under the broiler until it is white and firm. The top might be slightly golden, but you don’t want it so close to the broiler that it turns brown!

Ta Da – easy to make and tastes delicious, just like a five-star restaurant.

Tip:  You can tell the difference between freshwater lobster and warm water lobster (Freshwater is the best!)

Freshwater lobster shells have a red tint to them – while warm water lobster shells are brown. Side by side, you can see the difference immediately!

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