Stuffed Lobster Tail Recipes Baked

Baked Stuffed Lobster with Shrimp The Woks of Life

WEBJul 14, 2018 · Preheat the oven to 425 F, and bake the lobsters on the upper rack for 12 to 15 minutes, or until the meat is translucent. Don’t …

Rating: 4.4/5(5)
1. Always start with fresh live hard shell lobsters from your local market or fish store. Most of the time, you will find hard shell lobsters at your local store but sometimes lobsters have a softer shell just after molting and their shells are not yet fully hard. Soft shell lobsters contain more water and in my opinion, have a sweeter taste and a more tender texture but they do contain a lot of water and less meat so a good, live hard shell lobster is best for baking.
2. Refrigerate your lobsters in the wax bag you get from the market which will keep them alive and fresh until you are ready to process them. The cold temperature will also keep them less active so they are easier to prepare. Putting them into the freezer for a few minutes will also do the trick.
3. Put each lobster on its back on a cutting board, and use a sharp chef’s knife to split it in half lengthwise without actually cutting the lobster all the way in half. You can easily do this by holding the lobster down at the claws just above the head. Insert the tip of the knife where the shell is soft between the legs, and carefully cut down lengthwise to the tail of the lobster. Remember to stop cutting when you reach the hard shell so you don’t penetrate it.
4. After the lobsters are split, use a pair of kitchen shears to trim off the antennae and the heads. Use both hands to split and flatten the lobsters lengthwise until they lie flat.

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Easy Stufffed Lobster Tails A Farmgirls Kitchen

WEBDec 27, 2018 · Step 1: Bring a large pot of salted water to a boil. Cook the live lobsters for 5 minutes. Then, remove from the hot water and plunge …

1. Preheat the oven to 425 degrees F. Line a half sheet pan with parchment paper and set aside.
2. Bring a large pot of salted water to a boil. Cook the live lobsters for 5 minutes. Then, remove from the hot water and plunge into ice water to stop the cooking process.
3. Clean and pick the meat from the claws, knuckles and body. Chop this lobster meat into bite-sized pieces and set aside. Use kitchen sheers or a sharp knife to cut off the tails. Rinse the lobster meat if needed with cold water. Cut the lobster meat into small chunks.
4. Keeping the shells intact, remove the tail meat from the shell.

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