![]() Try some of our other lobster recipes:įor a luxury meal, you can’t get much finer than our lobster with thermidor butter– a classic that has been prized by chefs for years. To mix up the flavours, try out different butters – there are four to choose from in our recipe for flavoured butters,or try one of our herby flavoured butters. For a main meal, you can add crispy roasted potatoes, grilled asparagus or green beans. A classic combination is lobster with chips, or you can serve it with crusty bread and a simple green salad. Simple side dishes are best, as these will let the flavours of the lobster shine. What can I serve with the grilled lobster? It’s best to eat it as soon as possible after grilling. We don’t recommend freezing this dish, especially if you’ve used previously frozen lobster tails. The lobster needs to be cooked just before serving as it can’t be reheated. You can make the garlic and herb butter up to five days ahead and keep it covered in the fridge, or freeze for up to three months. Read our ultimate guide to lobster, which gives you expert advice on buying, preparing and cooking lobster, including tips on how to deal with a live lobster. Uncooked tails have dark-coloured shells – usually grey/brown – with tints that range from blue/green to red/purple and even small flecks of orange/pink. Cooked lobster has bright orange-red shells and the flesh is white and opaque. You can also buy tails fully picked, dressed and ready to eat. Lobster tails are a simple alternative and contain most of the meat. Why use lobster tails?įor many cooks, the idea of dealing with a whole, live lobster is daunting. For the ultimate in decadent barbecues, try our recipe for barbecued surf & turf lobster served with seaweed butter and barbecued T-bone steak.Īlternatively, you can remove the meat and poach it gently. Lobster tails are also great on the barbecue. Use a knife to cut along the top of the tail without cutting all the way through, then remove the vein if you see one. Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Splitting the lobster shells and loosening the meat with your fingers will allow more of the meat to soak up the buttery flavour. Do you split lobster tails before grilling? If you’re not sure what you have, look at the shell: cooked lobster will have a bright orange/pink shell, whereas raw lobsters will be dark grey/brown with tinges of blue, green or pink. Lobster tails can also be bought pre-boiled, and it’s fine to grill these. Grilling straight from raw will produce tender, juicy meat. If you have managed to source raw lobster tails, there’s no need to boil them first, as this could make them tough. Do you need to boil the lobster tails before grilling? ![]()
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