Piggybacking lobster tails is a unique preparation method that results in an elegant, restaurant-quality presentation. By lifting the succulent lobster meat to rest atop the shell, piggybacking showcases the tender meat while allowing for quicker, more even cooking. While the technique requires some skill, mastering how to piggyback lobster tails is easier than it looks with the right steps.
In this comprehensive guide we will cover everything you need to know to piggyback lobster tails like a seasoned pro, including
What is Piggybacking Lobster Tails?
Piggybacking involves making strategic cuts in the lobster shell, then gently lifting the tail meat through the slit so it sits on top of the shell. The meat stays partially attached near the base and fin end.
This differs from butterflying, where the shell is cut all the way through and splayed open. With piggybacking, the natural shape of the shell remains mostly intact.
The Benefits of Piggybacking Lobster
There are several good reasons to piggyback lobster tails
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Presentation – The meat sits high and proud on the shell, displaying its vibrant color and succulent texture. Piggyback tails always impress guests with their beauty.
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Enhanced Flavor – With the meat exposed, piggyback tails absorb any marinades, herbs or spice rubs more evenly.
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Quick Cooking – Separating the meat from the shell allows it to cook faster and more evenly than tails left in-shell.
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Convenient Eating – Since the meat is already lifted out, it’s much easier for guests to access. No struggle required!
Tools You’ll Need
Piggybacking lobster tails requires just a few simple tools:
- Sharp kitchen shears
- Sharp chef’s knife
- Cutting board
- Kitchen towel
Step-by-Step Piggybacking Instructions
Follow these simple steps for perfect piggyback tails every time:
1. Select Lobster Tails
Look for raw, uncooked tails that are about 8-12 oz each. Thaw frozen tails completely before prepping.
2. Split the Shell
Using kitchen shears, cut down the center of the top shell from base to fin. Cut shallowly to split the shell while leaving it hinged.
3. Create Cross Cut
Turn tail over and make a small X-shaped cut above the fin using shears tip. This will help loosen the shell.
4. Crack the Ribs
Flip back over and crack the center ribs by hand or with a teaspoon handle. This further frees the meat.
5. Loosen the Meat
Gently wiggle your fingers into the shell to loosen the meat inside. Lift it towards the slit but leave attached at base.
6. Rinse and Pat Dry
Rinse exposed meat under cool water. Pat meat and shell completely dry with towels.
7. Piggyback the Meat
Lift meat atop the shell, arranging attractively. Lightly score top in a crosshatch pattern if desired.
How to Cook Piggyback Lobster Tails
Since the meat is exposed, piggyback tails cannot be boiled or steamed. They are best prepared using dry heat methods:
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Baking – Bake at 350°F for 10-15 minutes until opaque.
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Broiling – Broil 4-5 inches from heat for 5-8 minutes until browned. Watch closely.
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Grilling – Grill over high heat, basting with butter. Cook 6-8 minutes, turning once.
The key is gently cooking the delicate meat just until cooked through but still tender.
Serving Suggestions
Serve piggyback tails with:
- Melted butter, fresh lemon wedges
- Fresh herbs like parsley, tarragon or chives
- Side dishes like baked potatoes, asparagus or salad
A crisp white wine or champagne makes the perfect pairing!
Master the Technique
It takes finesse, but with a little practice you can master how to piggyback lobster tails like a professional chef. The impressive presentation and succulent texture make it well worth the effort for special occasions. Follow this guide for picture-perfect piggyback lobster tails. Your guests will be amazed at your skills!
How To Cook LOBSTER TAIL Perfectly (Restaurant Quality In 20 Minutes!)
FAQ
What is the best method of cooking lobster tails?
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Pros:Creates a smoky, flavorful crust and keeps the meat tender and sweet, says The Kitchn.
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Cons:Requires some prep work, as lobster tails need to be butterflied and brushed with oil before grilling.
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How to:Preheat grill to medium heat, oil grates, brush lobster tails with oil or butter, place shell-side down on grates, and cook for 4-6 minutes per side.
Is it better to steam or broil lobster tails?
Overall, I did feel that the steamed lobster had better texture and flavor, which makes me want to compare the preparations: The broiling method is just as easy and just as fast (helpful for those, like myself, who don’t own a steamer pot).
What is the best way to cook previously frozen lobster tails?
To boil or steam heat some water in a pot and put the lobster in. To steam, put on the cover and simmer for 2–4 minutes per pound if frozen, 1–2 minutes per pound if thawed. I’ll repeat that my preference is to thaw the lobster in the fridge first.
How do you pair lobster tails?
- Sides: Macaroni and cheese, crusty bread, cheesy biscuits, potato salad, pasta salad, French baguettes, Caesar salad, fresh fruit, simple baked potato, french fries, white rice, simple green salad
- Garnishes:
- Vegetables:
- Additional Protein:
How do you cook lobster tails in the oven?
Lift the lobster meat through the slit to rest on the top of the shell Place lobster tails on a baking sheet, brush each prepared lobster tail with butter, sprinkle with paprika and bake approximately 15 minutes or until a meat thermometer reads 140 degrees F and meat is no longer opaque. Serve with melted butter and lemon wedges.
How to cook lobster tails at home?
To cook lobster tails at home, use the steaming method. It is the easiest and healthiest way. Follow these steps: Fill a pot with 1 inch of water, place a steaming basket on top and bring the water to a boil.
How do you defrost lobster tails?
To defrost lobster tails, place them in the refrigerator for a period of approximately 8 to 10 hours or alternatively place them in a bowl of cold water. Check out my article How To Buy Frozen Lobster Tails. When the lobster tails are defrosted, insert point of kitchen shears between the meat and the hard shell.
Do lobster tails need to be refrigerated?
Lift uncooked tail through the slit to rest on the top of the shell (this is called a piggyback lobster tail). At this stage, the lobster tails may be refrigerated until ready to bake. Cover with plastic wrap to prevent drying out.
Are lobster tails better than a whole lobster?
Lobster tails are easier to obtain than whole lobsters and easier to prepare. Buying a whole lobster is very expensive, and because most of the meat is found in the claws and in the tail. It is more economical to just buy a quantity of frozen lobster tails rather than the whole lobster itself and make these wonderful cooked Lobster Tails.
How do you rip a pig?
You don’t want to rip it apart, but give you enough flexibility to reach in a pull the meat up. Pull the meat up from the lower shell/membrane, it should come up easily, and stop where you feel it is attached to the tail. At this point, squeeze the shell back together and lay the meat on top of the shell. This is called “piggy backing”.