Broiled lobster tails make for an easy, elegant meal that feels luxurious and special. Their sweet, tender meat shines when exposed to high heat broiling. But before popping those tails under the broiler, it’s important to know how to properly clean lobster tails beforehand. With a few simple preparatory steps, your lobster tails will be ready to broil to tender perfection.
Why Clean Lobster Tails Before Cooking?
While lobster tails purchased from the store look clean, they still require some light prep work for the best results when cooking. Here are the main reasons to clean tails before cooking:
- Removes excess iodine that can impart bitterness
- Frees any debris trapped under shell
- Allows seasonings to better penetrate and flavor meat
- Prevents contamination from raw handling
Proper cleaning removes impurities, while opening up the shell helps the lobster meat absorb all the delicious flavors you’ll add.
Gathering the Necessary Cleaning Supplies
Cleaning lobster tails is fast and easy You’ll need
- Kitchen shears or sturdy scissors
- Cutting board
- Large bowl
- Paper towels
Avoid using a knife to prep tails – kitchen shears offer more control and safety.
How to Properly Thaw Lobster Tails
If working with frozen tails proper thawing is essential to ensure the meat stays fresh. Here are some tips
- Place frozen tails in a bag and thaw overnight in the fridge. This slow thaw preserves quality.
- To thaw quickly, place tails in a bag and submerge in cold water for 30 minutes, changing water every 10 minutes.
Once thawed, tails are ready for cleaning and cooking.
Step-by-Step Instructions for Cleaning Lobster Tails
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Fill a large bowl with cold water. Add lobster tails and let soak 15-30 minutes. This draws out excess iodine.
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Remove tails from water and pat dry with paper towels. Discard soaking water.
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Using kitchen shears, cut lengthwise along the top side of each shell. Cut from the wide end to the base.
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Once cut, use fingers to crack the shell further open until the meat is exposed.
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Loosen meat gently from sides of shell. Rinse away any debris.
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Butterfly tails if desired: make shallow cuts along underside of meat.
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Give one final rinse then pat tails completely dry with towels.
Tails are now ready for seasoning and broiling. Store in fridge if not cooking immediately.
To Butterfly or Not?
Butterflying refers to making shallow lengthwise cuts partway into the underside of the lobster meat before opening the shell. This allows the tail to lay flat, maximizing the meat exposure.
Butterflying is optional, but recommended for broiling since it helps the meat cook evenly. It also makes for beautiful presentation.
However, if keeping the shell intact for service, butterflying may not be necessary. Make shallow cuts only if the meat seems too thick.
Extra Cleaning Tips
- Use fresh cold water for soaking – never hot water.
- Avoid over-soaking. 15-20 minutes is sufficient.
- Pat meat dry before seasoning or marinating. Excess water will dilute flavors.
- Rinse tails under cold water while prepping to remove debris.
- Work over a colander so shell pieces fall away.
- Use paper towels for drying. Cloth towels may snag on shells.
Prepping Frozen Lobster Tails
Frozen tails require extra planning. Thaw overnight in the fridge before cleaning and cooking. Microwaving to defrost is not recommended.
Rinse thawed tails well during cleaning – freezer burn can leave odd flavors. Pat dry thoroughly since frozen tails tend to retain more moisture initially.
Storing Cleaned Lobster Tails
Fresh tails cleaned properly can be stored overnight in the fridge before cooking. Place on a tray or plate and cover with plastic wrap. Cook within 24 hours for best quality.
For longer storage, wrap tails individually in plastic and freeze. They’ll keep 2 months frozen. Thaw in the refrigerator before cooking.
Ready for Broiling
Once tails are cleaned, dried, and seasoned, they’re ready to pop under the hot broiler. Tails usually take 5-7 minutes to broil to perfection. Just watch carefully to prevent overcooking.
The hot dry heat of broiling helps create a beautifully caramelized, seafood-flavored crust on the lobster meat. It’s one of the quickest, easiest ways to prepare lobster tails.
Follow these lobster tail cleaning tips for succulent, flavorful results every time you broil. With just a little extra care taken prepping your tails, you’ll be rewarded with tender, delicious lobster worth celebrating.
Tips For Perfectly Broiled Lobster Tails
How to buy the best lobster tails. When looking for a lobster tail at the store, it helps to have a bit of information to buy the best tails! You want a lobster tail with no discoloration on the meat, no fishy smell (it should smell slightly sweet and have a neutral smell), and not look slimy. Lobster tails should not be soaked or rinsed with sodium tripolyphosphate or other preservative chemicals – and should be fresh-frozen if not live or freshly caught.
Cold Water vs Warm Water Lobster Tails
Cold water lobster is a better pick than warm water lobster for broiled lobster tails – it is known for a sweeter flavor, and is less likely to get gummy. It is generally more expensive, but as lobster is the main flavor in this dish – unlike dishes using lobster like pasta – you will want the most flavorful lobster, so opt for cold water, though either works.
How lobster tails are weighed and sized. Despite being sold by the pound, a single 1-lb. lobster will weigh approximately 14 oz. when cooked. Lobster will yield 3.5 to 4 oz. of meat when the shell is removed – and this holds true for tails too, as a decent amount of a Lobster tails weight is in the shell (don’t worry you’re wasting that great shell – you can use it in stocks or soups to get great lobster flavor to other dishes!)
How many lobster tails to serve per person. If you’re making lobster tails as the main dish, you’ll want to pay attention to the lobster tail size and weight to be sure you have enough lobster to fill you up. In general, you should plan for about 8-10 oz of cooked lobster tail meat per person if you’re serving lobster tails as your main dish – meaning two lobster tails per person, unless they are jumbo lobster tails.
How to thaw frozen lobster tails. While fresh is always best, fresh-frozen lobster tails are delicious when thawed properly.
- Always let frozen lobster tails thaw fully before cooking.
- Place frozen Lobster tails in the fridge the day before you make these to thaw naturally. We like to let it sit on paper towels to soak up any ice melt.
- Submerge frozen lobster tails under cold water for 20 minutes to 30 minutes to thaw rapidly if you can’t let them thaw overnight.
- Don’t rush the thawing process in the microwave. Defrosting lobster tails in the microwave will make the frozen lobster meat tough.
You can find this recipe in our best lobster recipes web story here.
Where to place lobster in oven. Broil lobster tail by placing on a baking sheet in the middle rack of the oven, underneath a broiler.
Use paprika. For best presentation, brush top of lobster tail with melted butter and sprinkle with paprika and white pepper before broiling, so the butter and paprika can cook into top of lobster creating a lovely golden red hue. I like both smoked or hot paprika – you can pick if you’d prefer a bit of smoky or a bit of spicy.
Plan about 10 minutes of cooktime. This recipe calls for about 10 minutes of cook time – which will vary a bit based on the size of your lobster tail, your oven, and if you preheat the broiler fully before adding lobster tails to oven. If you have a very large lobster tail it will take a bit longer – but smaller tails should be perfect at around 10 minutes, or about 2 minutes + a minute per ounce.
Method to Broil Lobster Tails
Once you’ve gathered your ingredients, we will use this process:
Preheat broiler to high. Clean lobster tail and ready ingredients.
Use sharp kitchen scissors or kitchen shears or a sharp knife to cut the shell, and make a clean cut lengthwise down the tail from the base to the tip of the tail fin. Open up lobster shell and lift meat without detatching from tail.
Thin slice lemon. Lift up lobster meat from tail, and tuck back into lobster shell.
Mix spices in a small bowl, and then generously sprinkle over lobster tail, topping with a pat of butter, or olive oil if you prefer it to butter.
Place lobster tails on a baking sheet in oven, flesh side up, on an upper middle rack. Don’t get too close to broiler.
Let cook until meat is opaque and white, about 8-10 minutes. A digital thermometer will read 140 degrees when lobster is fully cooked – never cook a lobster beyond 140 degrees for the best results.
Remove and serve immediately with drawn butter, either still in the shell or removed from the shell for guests to eat it easily. To make a garlic butter, whisk minced garlic or a bit of garlic powder into butter as it melts.
How to clean and prep lobster tails
FAQ
What is the green stuff coming out of my lobster tail?
The green stuff inside the lobster is called the “tomalley”. Technically it is a digestive gland, the hepatopancreas, that functions as our pancreas and liver. Some people consider it to be a special delicacy while others say, like you suggest, that it is gross.
What does vinegar do to lobster?
The acid from the vinegar (similar to a squeeze of lemon) brings out the sweetness of the lobster.
How to prep lobster tail for boiling?
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1. Thawing:Thaw frozen lobster tails completely, either in the refrigerator overnight or by soaking them in cold water for 20-40 minutes, depending on size.
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2. Rinsing and Drying:Rinse the lobster tails under cold water to remove any debris and then pat them dry with paper towels.
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3. Cutting the Shell:Using kitchen shears, carefully cut down the center of the top shell, from one end to the other. Be sure to only cut the shell and not the meat.
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4. Opening the Shell:Spread the shell apart, exposing the meat.
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5. Optional: Lengthwise Cutting:For easier eating, you can use kitchen shears to cut the tail lengthwise through the meat.
How do you clean a butterflied lobster?
Gently take your thumb and loosen the tail meat from each side of the lobster tail. Carefully remove the tail meat from the shell, letting it still stay attached to the end of the tail and fin. Push the cracked shell together and lay the butterflied lobster on top of the shell. Give the lobster a quick rinse and pat it dry with paper towels.
How to clean lobster tails?
Learning how to clean lobster tails is easier than you may think! Broiling, baking, and grilling: Any of these methods will brown both the meat and its shells. Boiling them: When you boil tails in the water, it will cook them quickly but they will lose some of their flavor.
How do you cook frozen lobster tails before broiling?
Preparing the lobster tails properly before broiling is key to maximizing flavor: Purchase raw, uncooked lobster tails. Thaw frozen tails overnight in the fridge. Use kitchen shears to cut through the top side of the shell lengthwise. Loosen the meat from the shell and lift up slightly to expose it.
How do you defrost lobster tails?
First, remove lobster tails from the freezer and allow the package to defrost overnight in the refrigerator. Once they are fully thawed, you can begin. Then open the package and transfer them to a pot or bowl, and run cold water over them for about 10 minutes to remove the iodine. Keep them in cold water for about 20 to 30 minutes.
How to cook a lobster tail in a broiler?
Put the lobster tail on a baking sheet and place it on the middle rack of the oven, under the broiler. Use paprika. Before broiling, brush the top of the lobster tail with melted butter and sprinkle it with paprika and white pepper. This will make the butter and paprika cook into the lobster, giving it a beautiful golden red color.
What should you ensure when boiling lobster tails?
When boiling lobster tails, make sure there is sufficient room for the water to circulate. This is a great method for cooking a large volume of lobster tails as well as cooking the meat if you plan on using it in other dishes. Bring a medium to a large pot of water to a boil, then place the tails in the boiling water.