How to Cut Lobster into Perfect Medallions A Step-by-Step Guide
Lobster is considered a luxury ingredient that can transform any dish into an elegant culinary experience. While eating whole lobster tails or claws is always a treat there is something particularly refined about a perfectly cooked lobster medallion. This tender morsel of lobster tail meat seared on the outside and moist on the inside makes a dramatic statement on the plate. However, achieving these flawless medallions does require proper technique.
In this comprehensive guide, we will cover everything you need to know about how to cut lobster into medallions. You’ll learn tips for selecting lobster tails, tools to have on hand, step-by-step cutting instructions, common mistakes to avoid, cooking techniques, and creative ways to serve lobster medallions. With this knowledge, you’ll be able to deliver expertly prepared medallions that look and taste like they came straight from a 5-star seafood restaurant.
Why Cut Lobster into Medallions?
There are several advantages to cutting lobster tail meat into medallions rather than serving the tails whole:
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Increased surface area for more caramelization and fuller flavor when seared.
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Faster and more even cooking so the medallions are perfectly done.
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Easy portion control to serve each diner the same elegant presentation.
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Ability to stretch lobster further for more servings per tail.
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Visually stunning way to present lobster for special occasions.
The uniform size and shape of the medallions gives them refined finesse while their petite form makes for easy and elegant eating. Keep reading to learn how to execute this advanced prep technique flawlessly.
Choosing Lobster Tails for Medallions
The first step is procuring the right lobster tails for cutting medallions:
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Look for raw, uncooked lobster tails rather than pre-cooked.
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Select tails that are at least 5 to 6 ounces in size to yield sufficient medallions.
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Steer towards tails imported from colder waters such as Maine which produce firmer texture.
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Check that the shells are not cracked and meat looks fresh before purchasing.
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For sustainable options, ask for spiny lobster tails versus clawed.
Once you’ve sourced excellent quality raw lobster tails, you’re ready to begin prepping them into perfect medallions.
Tools Needed for Cutting Lobster Medallions
Having the right tools on hand makes cutting precise lobster medallions much easier:
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Sharp chef’s knife for cleanly slicing through the tender meat.
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Kitchen shears to cut through lobster shells.
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Sturdy cutting board to provide stable surface.
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Meat mallet or tenderizer to gently pound medallions flat.
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Ruler or measuring tapes for uniformly sized medallions.
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Small cookie cutter for round shaped medallions.
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Pastry brush to glaze medallions with butter or oil when cooking.
Investing in high quality tools helps achieve professional results. With the proper equipment, we can now begin the process.
Step-by-Step Guide to Cutting Lobster Medallions
Follow these steps for perfectly cut lobster tail medallions:
- Extract the Meat
- Use kitchen shears to cut along center of shell from top to tail.
- Crack open shell then remove meat intact in one solid piece.
- Prepare the Meat
- Inspect for cartilage and shells, remove if needed.
- Rinse under cold water and pat dry thoroughly.
- Cut Into Medallions
- Start at the wide end and carefully slice across into 1/2 inch rounds.
- Work down the tail, cutting evenly thick medallions.
- Use a cookie cutter to shape medallions if desired.
- Gently Pound the Medallions
- Use a meat mallet to softly flatten to 1/4 inch thickness.
- This helps them cook fast and evenly.
- Chill Medallions
- Arrange medallions in a single layer on a sheet tray.
- Cover with plastic wrap and refrigerate for 30 minutes.
Once chilled, the medallions are ready to be seasoned and cooked to preferred doneness.
Tips for Cutting Lobster Medallions
Follow these helpful tips for perfect medallions:
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Work slowly with a sharp knife to cut smooth, clean slices.
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Cut against the grain of the meat for most tender results.
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Use a ruler or cookie cutter to ensure consistent sizing.
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Keep the medallions chilled while prepping to firm up the meat.
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Handle the meat gently to prevent shredding or bruising.
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Cut medallions thinner from skinnier sections of the tails.
Taking your time and paying close attention to detail as you slice will result in flawless, uniform medallions ready to impress.
Common Mistakes to Avoid
When cutting lobster medallions, it’s easy to make errors that ruin their refined elegance:
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Failing to dry meat leads to soggy coating when cooked.
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Cutting against the grain creates chewy, stringy medallions.
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Cutting medallions too thick prevents even cooking.
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Rushing while slicing causes ragged, uneven cuts.
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Overhandling or squeezing meat too hard mars texture.
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Skipping chilling step results in medallions that fall apart.
Avoiding these pitfalls helps ensure tender, perfectly shaped medallions.
Seasoning and Cooking Lobster Medallions
To cook lobster medallions correctly:
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Pat the chilled medallions dry again before seasoning.
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Coat lightly with olive oil or glaze with melted butter.
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Season gently with salt, pepper, and any other spices desired.
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Preheat skillet over medium-high heat until very hot.
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Add single layer of medallions flat side down. Sear 2 minutes per side.
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Baste with butter continuously as they cook for richness.
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Remove when opaque throughout but still slightly translucent in centers.
Cooking medallions in a hot pan keeps them tender and helps the seasonings adhere.
Serving Suggestions for Lobster Medallions
Lobster medallions make an elegant addition to all types of dishes:
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As appetizers on endive leaves with mango salsa.
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Over fresh pasta with tarragon cream sauce.
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On mixed green salads drizzled with champagne vinaigrette.
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In lobster rolls served New England style on split-top buns.
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On flatbread with arugula, tomato, and smoked gouda.
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As a decadent surf and turf with grilled filet mignon.
From casual to fine dining, lobster medallions elevate any meal.
Storing Leftover Lobster Medallions
To save any leftover lobster medallions:
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Allow medallions to cool completely at room temperature.
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Place in a container making sure no air remains.
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Seal and store in refrigerator up to 3 days.
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Reheat gently in butter or oil before serving again.
With proper storage, leftover medallions maintain quality for several days.
Achieving Perfect Lobster Medallions
Cutting lobster tails into medallions takes effort, but yields amazing rewards. When executed properly, the results are tender morsels with exquisite flavor in perfect uniform shapes ready to impress any guest. Use this complete guide to learn the keys for selecting tails, prepping them flawlessly into medallions, cooking them to perfection, and serving these elegant bites. With the right techniques, you can master the art of crafting sublime lobster medallions.
HOW TO D I Y: Butterfly Lobster Tail
FAQ
What knife do you use to cut lobster?
Live or boiled lobster. Kitchen scissors or a sharp chef’s knife.
Can you eat the green stuff in lobster?
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Tomalley:This green, paste-like substance is found in the lobster’s body cavity, near its head, and is a combination of the liver and pancreas.
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Edibility:While technically edible, the Maine Department of Environmental Protection and other organizations advise against consuming it.
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Toxins:The tomalley can absorb toxins from the lobster’s environment, including heavy metals and toxins from algal blooms.
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Health Risks:These toxins can cause paralytic shellfish poisoning (PSP) if consumed.
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Moderation:If you choose to eat tomalley, Allrecipes recommends doing so in moderation and being aware of local advisories regarding red tides.
How to eat lobster tail at a fancy restaurant?
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1. Separate the Tail:Hold the lobster tail in one hand and the body in the other. Gently twist the two sections apart.
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2. Open the Tail:
- Crushing (for whole lobster): Use a nutcracker or your hands to crack the shell, exposing the meat.
- Cutting (for butterflied or pre-cooked): If the tail is butterflied or pre-cooked, you may be able to simply pull the meat out of the shell.
- Crushing (for whole lobster): Use a nutcracker or your hands to crack the shell, exposing the meat.
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3. Extract the Vein:If the lobster tail has a dark vein running down the center, remove it with a fork, pick, or your fingers.
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4. Enjoy!Dip the lobster meat in butter or other sauces provided, if desired.
What is the best way to cook lobster medallions?
Reserve 1 Tbsp. of butter. Pour in the water and whisk in remaining butter cubes one by one until all the butter is melted. Add salt and black pepper to taste. Do not bring this to a boil; keep on a very low flame. Add the lobster medallions and poach them until firm to the touch for approximately 20 minutes.2.
How do you make a poached lobster medallion?
Butter Poached Spiny Lobster Medallion Directions. In a sauce pan bring. Heat Sauce pan. Reserve 1 Tbsp. of butter. Pour in the water and whisk in remaining butter cubes one by one until all the butter is melted. Add salt and black pepper to taste. Do not bring this to a boil; keep on a very low flame.
What is lobster medallions with lemon garlic butter sauce?
Indulge in a gourmet dining experience at home with our Lobster Medallions with Lemon Garlic Butter Sauce. This delectable recipe combines succulent lobster medallions with a rich, fragrant lemon garlic butter sauce, creating a dish that’s both elegant and easy to prepare.
How do you cut a whole lobster?
When cutting an entire lobster, you’ll need to separate the different edible sections of its body. Here is an overview of how to cut a whole lobster: Twist and detach the claws and legs. Crack the claws to access the meat. Scoop out meat from legs. Remove meat from body cavity. Butterflying the tail helps the meat cook evenly.
Do you need to cut a lobster tail?
The lobster tail is, undeniably, the most popular portion of a lobster’s body to eat because of its thick, tender, tasty meat that can be fried, grilled, or baked to perfection. Of course, with any of these methods, you’ll first need to cut the tail!
How do you butterfly a lobster tail?
Use your fingers to gently pull meat up from the bottom of the shell without removing it entirely. The meat should remain attached to the end portion of the tail by the fins. Pull the meat just out of the shell enough to be slightly exposed. Congratulations – you’ve butterflied a lobster tail!