The requirements for specific cooking durations for lobster tails exists due to the composition of the tails and the way that the tails cook. The tails is comprised mainly of muscle, and the muscle of the tails rapidly cook. Thus, if the tails are overcooked, they can become dry and chewily.
Additionally, if the tails are not cook for long enough, they will be translucent and not safe to consume. Using a chart to monitor the cooking of the tails is vital to the success of the process; it can help the cook to avoid making any mistake in the process. One of the factor that relates to the determination of the cooking time for the tails is the weight of the tails.
How to Cook Lobster Tails
Smaller tails will take fewer minute to cook than jumbo tails, for instance. Each cooking method will have a required time to cook the tails of specific weight. For instance, boiling is a method that will ensure the tails cook evenly.
Grilling and broiling will cook the tails from the outside in, thus requiring the chef to flip the tails to ensure even cooking. Baking tails will take longer due to the evenness of the heat distributed from the oven, and is useful for those who would like to stuffing the tails. Finally, steaming is a middle ground in the cooking of lobster tails; it ensures that the tails retain there moisture.
Preparation of the tails is necessary before the cooking process. Thawing tails that have been stored frozen is recommended to be done in the refrigerator overnight, although submersion in cold water for less than one hour will also work. Hot water should be avoided due to the potential for the growth of bacteria.
Once thawed, the chef should snip the shell with kitchen shears, a process referred to as butterflying the tails. The meat of the tails should be lifted over the shell of the tails. Melted butter, garlic, paprika, salt, and pepper can then be applied to the tails.
A thermometer can be used to ensure that the tails reach 140-145 degrees F; any deviation from this range will result in the tails being under or overcooked. Additionally, the tails should not cook to any temperature above 150 degrees F; temperatures above of 150 degrees F will drastic impact the texture of the cooked tails. Different methods will require different times for cooking the tails.
For example, a medium sized tail will cook in four to five minutes when boiling, but will require more time when baking. Should the tails be frozen, fifty percent more time will be required to cook the tails; frozen foods typically require more time to cook due to the insulating properties of ice. Thus, the internal temperature of the tails is the most importantly to measure in the cooking process.
To boil the tails, a pot of salted water will be required. One tablespoon of salt is typically added to every quart of water. The tails are removed from the shells when the shell turn red.
Smaller tails will be done boiling in less time than jumbo tails. For broiling, the oven will be set to 500 degrees F, and the rack will be placed five to six inches from the heating element. For grilling, the grill will be set to 400 degrees F. Placing the tails on the grill with the shell side down is the starting point for grilling the tails.
Thus, the tails is cooked. Baking the tails at 375 degrees F will allow chefs to avoid constant attention of the tails. This method is useful for those who would like to stuff the tails with herbs or breadcrumbs.
After cooking, the tails will be rested for five minutes, which allows the juice to redistribute throughout the tails. Thus, allowing the tails to rest for five minutes will result in succulent tails. Various ingredient can be added to the tails to impart flavor into the cooked tails.
Ingredients like garlic butter, lemon, smoked paprika, tarragon, parsley, and white wine will impart flavor into the tails. Additionally, various sides can be served with the tails to balance the richness of the tails. For instance, mashed potatoes, asparagus, corn, or a salad can be served alongside the cooked tails.
Various tools can be utilized by the chefs preparing the tails. A digital thermometer will ensure that the tails reach the proper internal temperature. Kitchen shears is necessary to butterfly the tails.
Long tongs will protect the chef from the heat of the tails. A basting brush can assist the chef in basting the tails with flavored butter. Finally, a stock pot will be used in the boiling of the tails, and a sheet pan may be used in the baking of the tails.
It is best to purchase either fresh tails or well-sealed tails that have been frozen. Avoid purchasing tails that contain the smell of ammonia, or tails that is discolored. Raw tails should be stored in the refrigerator for a maximum period of one to two day, but tails that have been frozen will retain their quality for up to nine months.
Thus, proper storage of tails is essential. Mistakes can occur during the preparation of lobster tails. One of the most common mistake is the overcooking of the tails.
Additionally, cooks may attempt to use the color of the she