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How to Cook a Florida Lobster

Posted by Lacey Hagler on Thursday, September 13th, 2018 at 11:34am.

Now that you’ve caught and cleaned a Florida lobster, here’s how to cook it.

If you want it to remain fresh, it needs to at least be refrigerated. If you’re storing it for longer than 72 hours, lobster tails should be wrapped tightly in wax paper or tin foil then kept in an airtight bag in the freezer. Once you’re ready to cook, make sure it is fully thawed for a few hours in the fridge before preparation.

Lobster tail is a very versatile meat and can be included in pasta dishes, on salads, in sandwiches, in soups, or next to a filet for a delicious surf n’ turf entree. The simplest method of cooking is to steam or boil the tail until the meat is white and the shell is deep red. The estimated cooking time is 1 minute per ounce if boiling and 5-7 minutes if steaming. Remember to salt the water so the meat keeps its true flavor.

Other methods of cooking lobster tails including broiling, barbequing, and baking. The lobster tails can be cooked using these methods by easily splitting the tail in half lengthwise and basting the lobster meat with butter and herbs. Cooking times will vary with the cooking method.

If you’d rather grill or bake your lobster tails, here is a deliciously buttery recipe guaranteed to please your guests.

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Yield: 1 Lobster Tail per person

1 Florida Lobster Tail
1 Tablespoon Butter
1 Tablespoon fresh minced Garlic
Heavy Duty Aluminum Foil

Preheat oven to 350 F or grill to medium high.

Cut the tails lengthwise from top to bottom on the top half of the shell, leaving the bottom half intact.

Place tail open side up on a piece of heavy duty aluminum foil, then generously cover with fresh garlic and butter.

Tightly close the foil over the tails and place on the grill or in the oven. Average cooking time is 15-20 minutes, but may vary depending on the size of tail or the amount of tails you’re cooking at once, so check them a few times to avoid burning. Do not overcook or the meat will be tough and chewy. A fully cooked lobster tail will have firm white meat and a red shell.

Serve with a squeeze of lemon, a drizzle of melted butter, and parsley to garnish. Enjoy!

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