If you want to bring an air of sophistication and celebration to your dinner table without spending hours in the kitchen, a surf and turf dinner might be the perfect solution.
With the right ingredients and a bit of planning, you can pull off an effortless meal that looks (and tastes!) over the top—and we’ve got just the recipes to show you how.
Lobster tails are a delicious and luxurious seafood treat. However, preparing them at home can seem daunting for novice cooks. One of the most common questions is whether you need to rinse lobster tails before cooking.
In this definitive guide, we’ll cover everything you need to know about rinsing lobster tails, including why it’s recommended, how to do it properly, and what to do after rinsing.
Why Rinsing Lobster Tails is Recommended
There are a few key reasons why rinsing lobster tails before cooking is generally advised:
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Removing impurities and residue – Lobster tails purchased at the grocery store, even when sold fresh, were previously frozen. Rinsing helps wash away any impurities or residue left on the lobster from processing and freezing This ensures you have the cleanest, freshest lobster for cooking
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Reducing odor – Lobster naturally contains compounds like iodine that can give it a strong “fishy” smell. Rinsing helps remove these compounds, yielding sweet, fresh-tasting lobster meat. This is especially important when cooking the tails whole.
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Preventing cross-contamination – Giving the tails a wash removes surface bacteria that could cross-contaminate other ingredients when cooking This is key if you plan on eating the lobster meat directly from the shell.
How to Properly Rinse Lobster Tails
Rinsing lobster tails is simple and fast. Follow these steps:
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Remove frozen tails from packaging and let thaw slightly in the fridge overnight. They’re easier to rinse when partially thawed.
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Place the tails in a large bowl or pot and cover with cold water. Allow to soak for 10-20 minutes.
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Drain the water and rinse the tails under cold running tap water for 5-10 minutes. Rinse the interior and exterior of the shells thoroughly.
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Repeat soaking and rinsing if needed for stronger odors. Change the water in between cycles.
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Use paper towels to pat the lobster tails completely dry, inside and out. They’re now ready for recipe prep and cooking!
The keys are using very cold water, rinsing thoroughly inside and outside the shells, and taking your time to fully remove odors or residue. Don’t rush this process.
Do You Need to Rinse Live Lobster?
For home cooks starting with a live lobster rather than just the tails, rinsing is still recommended. It serves the same important purposes of removing bacteria, odors, and residue.
Follow the same cold water soaking and rinsing method. Pay extra attention to rinsing inside the body cavity, legs, and claws since you will likely eat meat from those areas.
Should You Rinse After Cutting Lobster Tails?
Many recipes call for cutting open the lobster tail shells before cooking to butterfly or stuff them. It’s a good idea to give them one final quick rinse after cutting but before cooking.
This removes any small pieces of shell or residue that may have gotten inside during the cutting process.
Simply place the cut tails back in cold water for 1-2 minutes, rinse, and pat dry again. They’re then ready for your final recipe prep and cooking!
Can You Skip Rinsing Lobster Tails?
In a time crunch, it is possible to skip rinsing the lobster tails entirely before cooking. However, the tails may have a slightly stronger fishy odor and flavor without rinsing.
Certain cooking methods like boiling may help draw out some of the impurities from the shells. But for the best quality lobster, take the time to rinse whenever possible.
Storing Rinsed Lobster Tails
Once your raw lobster tails are fully rinsed and patted dry, store them properly in the refrigerator until ready to cook.
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Place on a paper towel lined plate and cover tightly with plastic wrap. This prevents drying out.
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Only refrigerate 1-2 days maximum before cooking.
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Do not refreeze thawed lobster tails after rinsing. Cook within 1-2 days.
Proper storage keeps your freshly rinsed lobster in optimal condition for cooking and eating!
Rinsing Extra Lobster Pieces
If you have dissected a whole lobster and have extra pieces like the claws, knuckles, or body meat, be sure to rinse these well too.
These pieces require rinsing just like the tails. Pay extra attention to rinsing and scrubbing the legs, joints, underside of body, and inside the claws where residue collects.
Rinse all pieces thoroughly before using the lobster meat for pasta, tacos, or other recipes.
Key Takeaways
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Rinsing lobster tails before cooking is recommended to remove impurities, odors, and bacteria.
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Use cold water and rinse thoroughly inside and out. Repeat if needed.
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Live lobster and cut lobster pieces should also be rinsed.
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Store rinsed tails covered in the fridge up to 2 days before cooking.
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Skipping rinsing is okay in a pinch but may result in stronger odor/flavor.
So don’t be intimidated to prepare lobster tails at home! Taking the time to properly rinse and prep raw lobster tails means your efforts will pay off with delicious, restaurant-quality seafood.
Try baking, broiling, grilling, sauteing or adding them to pasta. Perfectly cooked lobster tails pair nicely with melted butter, lemon wedges, or kicked up spice mixes.
Master the simple prep work, and a world of culinary possibilities opens up! Your family and dinner guests will be impressed by your homemade lobster feasts.
Side Dishes that Pair Perfectly with Dinner
To round out your surf and turf dinner, add a side dish or two that adds a bit of color and freshness to the plate.
Some classic side dishes to pair with surf and turf include:
- Sautéed Mushrooms. Melt down thinly sliced mushrooms in plenty of garlic and butter for a side dish that doubles as a sauce for your steak.
- Grilled Asparagus. Throw thick stalks of asparagus on the grill alongside your shrimp and fillet for an instant splash of brightness with minimal effort.
- Mashed Potatoes. This steakhouse classic is always welcome next to the steak. Add fresh herbs for a lighter touch to compliment your seafood.
- Caesar Salad. Crisp romaine, savory parmesan, and crunchy croutons add a refreshing counterpoint to the feast on your dinner plate.
- Boston Seafood Chowder. We’re always partial to a creamy seafood soup as a first course. Don’t forget the oyster crackers for the full New England experience.
Fillet and Crab Cakes
Jumbo Lump Crab Cakes come packed with flavor and seasoned to perfection. This means you can rely on crab cakes for an easy yet impressive surf offering. Pair them with tender fillet for a well-balanced meal that comes together in minutes.
Before you start cooking, make sure your crab cakes are thawed in the refrigerator. This way, they’ll cook in 10 minutes or less.
Use a large heavy cast-iron skillet for both the steak and the crab cakes.
Here’s how to do it:
- First, pat the steaks dry with paper towels and season both sides with salt and pepper. Brush them with a thin coating of canola oil or another high-heat oil.
- Heat your pan over medium-high heat for a good 3 to 5 minutes, until hot.
- Gently place the steaks in the skillet and sear for 4 minutes, or until you have a nice brown crust on one side. Use tongs to flip the steaks and cook for 3 to 4 minutes on the other side.
- Add 2 tablespoons of butter to the skillet and as it melts, spoon the butter over the steaks for another minute.
- Remove the steaks from the skillet when they are 5 to 10 degrees away from your desired doneness. Place on a cutting board, cover with aluminum foil, and let rest while you cook the crab cakes.
- Melt another 2 tablespoons of butter in the empty skillet.
- When the butter is melted, place the crab cakes in the hot pan and sear for 4-5 minutes per side, until golden brown on both sides and cooked through.
How to clean and prep lobster tails
FAQ
Should I rinse lobster tail before cooking?
You don’t need to soak lobster tails, but it’s a good idea to give them a quick rinse after removing the vein. Also, if you find any roe (eggs) near the top of the tail, make sure to clean it well. You can keep or discard the roe based on what you prefer.
Does lobster need to be washed?
Before cooking things like lobster tails, if you aren’t planning to boil them, require some rinsing under that exoskeleton.
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.
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 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 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 do you cook a lobster tail?
Once you have removed the meat, Remove the dark vein running down the center of the tail. This is the intestinal tract. Remove it with your fingers or with a knife. Rinse the lobster meat and shell under cold water and pat it completely dry. The lobster tail is now ready to be cooked or used in a recipe.
Can you cook lobster tails in the freezer?
Once you master how to defrost, clean, and cut them, cooking the tails will be easy to execute. 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.
Why do you remove gills from a lobster tail?
Things like the intestinal tract, gills, and “mustard” should be removed. It removes the thin membrane covering the tail meat so it cooks more evenly. It allows seasonings and flavors to better penetrate the meat during cooking. It gives the lobster meat a fresher taste and nicer presentation.