Baked Stuffed Maine Lobster Tails
Thaw lobster tails by placing them each in a bowl of lukewarm water for 15 minutes.
Place lobster tails in rapidly boiling water for 10 minutes, then cool by placing them directly into cold water.
Split tails lengthwise by holding the rounded side up and running a sharp, serrated knife through the center. Be sure to cut through all of the shell and devein the tail. When you are done, the tail should be butterflied with the meat inside facing up.
Gently loosen the meat in the shell.
Put 1 teaspoon of melted butter inside each lobster tail half.
Pat the stuffing over the top of the lobster meat.
Put another half of a teaspoon of melted butter over the top of the stuffing.
Place lobster tails under broiler until stuffing browns (about 5 minutes).
Serve with small steaks for an amazing surf and turf!
Serves 10 easily.
Bayley's Maine Lobster Roll
In a bowl, mix together lobster meat and mayonnaise.
Fill rolls with mixture.
Easy Grilled Lobster Tails
Mix other ingredients together in a sauce pan over low heat.
Cut tails down the center lengthwise so that they are butterflied.
Place tails in a grill rack and grill over medium heat with the meat facing up, basting often with the butter mixture.
Turn once or twice as necessary.
Lobster tails are done when the meat is white instead of opaque.
Total cooking time should be about 10-12 minutes but can vary greatly with the heat of the grill.
Great served with grilled vegetables and corn on the cob.
While pasta is cooking, melt butter in a skillet over low heat. Add heavy cream and bring heat up so that the mixture boils. Reduce cream mixture a bit (about 5 minutes). Put drained pasta back into the pot in which it was cooked and set at a medium high heat. Add the cream mixture to the pasta along with the Parmigiano-Reggiano and lobster meat and combine. Salt and pepper to taste. Serve garnished with fresh basil or sprinkle with additional Parmigiano.
Whisk half of the that mixture into egg yolks then return all of the egg yolk mixture to the skillet. Combine well and stir in lobster meat. When lobster meat has heated through (about 2-3 minutes), stir in sherry and lemon juice.
Serve over puff pastry shells or white rice.
Add chopped leeks to butter and sauté until soft.
Add flour and stir to make a paste.
Slowly add in heavy cream and heat until mixture is thick and bubbly.
Add 3 tablespoons of cream sauce to egg yolks and combine and then pour egg yolks back into cream sauce.
Add sherry to sauce and combine.
Pour cream mixture over lobster in each ramekin and cover with puff pastry sheet that has been cut to fit over the top of the ramekin.
Brush puff pastry sheet with beaten egg and bake at 400 for 12 minutes or until pastry sheet is puffed up and brown.
It is important to note that it is very difficult to overcook lobsters. When they are cooked longer, they get more tender. However, when you undercook a lobster, you run the risk of not having the tomalley (liver) of the lobster fully cooked. The tomalley turns green only when fully cooked. If it is not fully cooked, it will be a blackish, oily substance when you open up the lobster. This is why we always suggest erring on the side of adding a few extra minutes if you are not sure.
It is fine to cook several lobsters at the same time as long as the water is able to come back to a boil during the cooking process.
Add the lobster meat, then add 4 tablespoons of water and sauté until the butter turns slightly red (about 3-5 minutes).
Slowly add the half and half to the pot, stirring constantly.
Add heavy cream to the pot.
Allow the stew to heat up (do not boil) then remove it from the heat and cool it to room temperature.
Refrigerate overnight in order to allow the stews flavor to deepen.
Reheat and serve with oyster crackers.