How To Cook Lobster Tails The Right Way!

[@jamespaul4618]

What a great "tutorial" on how to cook lobster tails. I can honestly say I learned a lot from demonstration. thanks // jp.

[@TheFoodShop45]

🙏 That means a lot to me. That’s why I do it, to help others. I’m grateful. Thank you.

[@peterputnam3804]

Living in New England we cook lobsters a lot. One step you did not mention was deveining the tail which is very important as this is the lobsters excrement hiway.

[@TheFoodShop45]

Yes, I addressed this once already in a previous comment. I De vained the lobster off camera. I should’ve mentioned it. But I will mention it in my next video when I grill some lobsters. I love hearing from New Englanders. I love it out there. Thank you so much for your comment.

[@TheFoodShop45]

@@dennistracy1535 auto correct.

[@SandraMarkham-mq7hs]

Say what??? I never knew that!! When we go to Daulphin Island Alabama; (rent a house on the beach) we go off the Island and drive 15 minutes to Bayou La Batre; ( yes it is a real place; not just in Forrest Gump) and buy shrimp right off the shrimp boats, as they come in. So good and fresh!! Shrimp Cocktails; Shrimp, Andouille sausage over grits; Shrimp Gumbo! I was a pro shrimp cleaner!😂. And sit on the deck and watch the dolphins! Paradise!

[@rc1reactions906]

Agreed. No lobster poop in my mouth, please.

[@RVWeekendsRC1]

True. In the Florida Keys, I always devein my lobster at the dock or campsite before I freeze them, so they are ready to broil when I'm ready. I also trim off the soft(tough skin like), soon to be shell under the hard shell. Much more tender and less chewy if you do that.

[@alkingham]

Boy that brought back some memories! I was a prep chef for Host International, then owners of Charlie Brown Restaurant. I used to split two cases of lobster tails a morning. Tip, a sharp 9” Chefs knife, with a little practice, makes that task go so much faster.

[@TheFoodShop45]

What a great story. I’m so glad you shared your experience with us. Thanks for the tip. I’ll have to give it a try. I appreciate your comment. Thank you.

[@virgilmerchant5291]

I was the cook at the Rel Rancho in Gallup NM many years ago, this is the way I was taught,

[@TheFoodShop45]

Awesome! Thank you very much for your comment.

[@virgilmerchant5291]

That should have said El Rancho

[@MAEURASTAR]

I was looking for this demonstration. Thank you!!

[@TheFoodShop45]

I’m glad I could help. Thank you 🙏

[@omgzslutpants]

Perfect timing! Seafood for summer!

[@TheFoodShop45]

You got it. Thank you for your comment.

[@Impatientchef]

Awesome tutorial. Cheers

[@TheFoodShop45]

🙏 Thank you.

[@TG0DS]

Oh yeah, this looks incredible!

[@TheFoodShop45]

I’m glad you like it. yes definitely give it a try. Thanks for your comment.

[@foodisforeating6181]

I usually pass by the lobster tails, but I will definitely give a try. Thanks for posting.

[@TheFoodShop45]

You’re welcome. Thank you for your comment. Yes, it’s very delicious. I have a clarified butter video as well. You might want to check that out. Thank you.

[@outdoorfreedom9778]

The odd thing is, here in Calif. Lobster tails are very expensive. Yet while living in Los Vegas they were so cheap in the market I would stock them in the freezer and serve them to guests.

[@TheFoodShop45]

I love your thinking. Here in Arizona I’ve seen the price go up as well. I use to buy them all the time but not as much anymore. Thank you for your comment.

[@foodsinhome]

It looks so delicious. A food I definitely want to try. 😊

[@TheFoodShop45]

Thank you very much for those kind words. Yes, you must definitely try this. Super simple and absolutely delicious! Thank you for your comment.

[@robertsessoms]

Wonderfull

[@TheFoodShop45]

Thank you so much!😊

[@annakhachatrian521]

👍👍 and thank you for the advice

[@TheFoodShop45]

You are very welcome! I’m glad I could help. Now you know.

[@vicsstang89]

The best lobster tails would start with fresh lobster.

[@TheFoodShop45]

Agreed 👍

[@freesoul3371]

I just split the under inside of the shell with a kitchen knife or shears, pull the meat out a bit and brush it with melted butter and then under the broiler.

[@TheFoodShop45]

That sounds good, whatever works. I like to split the shell on the top and then piggyback the meat on top of the shelf for presentation. But that sounds great. I’ll give it a try.

[@freesoul3371]

@@TheFoodShop45 Lots of ways to cook lobster tail. Steamed is good too with a sprinkle of Old Bay and then dipped in melted butter. I just bought 10 and broiled some and separated a few from the shell and threw them in a Cioppino. Lobster roll sandwich 2 ways I do them real easy and delicious.....I like them steamed with old bay and then dipped in melted butter and then that dripping butter lobster chunk on a nice sourdough roll and....... I also like it cooled and then I chop into chunks and mix with chopped celery and homemade tartar sauce (Duke's mayo, lemon juice, lemon zest, Steinfeld's Dill relish, crACKED black pepper and a little old bay) and on a sourdough roll. Lobster Roll sandwiches are crazy good.

[@TheFoodShop45]

@@freesoul3371 you got it going on! They all sound amazing. I will definitely have to try them. Thanks for sharing your tips.

[@jimjenkins3313]

Fanning out the tail really improves the presentation.

[@TheFoodShop45]

Great catch! I missed it during the video. I tried to fan them out after I took them out of the broiler off camera. But didn’t work so well. You know, things happen when filming. Normally, I never forget!🤦‍♂️

[@wrsawy]

Well, I'll be thinking about Lobster meat for the next week, thanks a lot! Hot butter, lobster, steak. Yum

[@TheFoodShop45]

Can I come too? ❤️

[@nighthawk_predator1877]

At what temp do u broil them at? I don't see anything about broiling them in your written directions. Thanks in advance! Looks great.

[@TheFoodShop45]

I apologize I must’ve left that out. But all stoves should have a broil button or knob, but the temperature would be 500°. It’s that top element in the stove that broils. Thank you for your comment. I really appreciate it.

[@nighthawk_predator1877]

No worries. It's just that mine gives me choices of temps and I didn't want to undercook or over cook them. I'm kind of a detailed cook. I measure stuff out and I know some just have a knack to know those things. Thank you for letting me know! Much appreciated!!!!!

[@TheFoodShop45]

@ i’m the same way brother thank you.

[@johnemanuele8695]

Broil is 500 degrees

[@taramarieg45]

This is my favorite video you’ve done yet! Do more seafood!

[@TheFoodShop45]

Thank you so much, i really appreciate it!

[@itsjordinbitch02]

Delicious!

[@TheFoodShop45]

Thank you 😋

[@leonardvernon7176]

Butter and garlic cloves. Cook Lobster in Wok

[@TheFoodShop45]

Sounds great. Thank you.🙏

[@stanleyfrom]

Thanks!

[@TheFoodShop45]

My pleasure, thank you too! 🙏

[@mikeh8228]

You are a experienced cook! My compliments. If this had been in the far east, everyone would have been bitching about you did this and did not wear gloves! So the foodie police have not made a comment. Apparently everyone commenting understands that cooking kills any contamination from your hands....I simply assume you washed your hands before and after handling the food, as anyone with a brain would. Again, compliments to your culinary skills!

[@TheFoodShop45]

Of course! Absolutely. And if you’ll notice my hands were washed several times during the process. I thank you so much for your comments and I do appreciate you. Thank you.

[@SwampDog-w8i]

I am going to have to try cooking lobsters this way. Normally, I simply steam the tails , and I split the shells after they come out of the pot . I am also wondering about grilling the tails . But, I haven't tried that yet either . Also, what is the difference between cold water and warm water lobsters ?

[@TheFoodShop45]

The difference between cold water and warm water is the warm water starts to break down the meat and it becomes very flimsy and falls apart. But the cold water keeps the meat together and tender. I also like to steam my tails as well. Additionally, I have not tried to grill them yet either. Thank you for your comment.

[@guycore5478]

Subscribed!

[@TheFoodShop45]

I appreciate you, thank you very much. I hope you can receive some useful information. 🙏

[@mikenimmick3920]

Oh, I assumed it was normal to struggle and practically lose a finger on the sharp shell trying to get the meat out when you eat it. This will definitely help.

[@TheFoodShop45]

I appreciate you, thank you

[@juancatfish1]

What's better way to cook lobster tail? Steam or oven cooked.

[@TheFoodShop45]

I would lean towards steamed.

[@sabine3769]

Oven

[@mr.kite0535]

What if you thawed them out in the fridge?

[@TheFoodShop45]

That’s actually the preferred way to do it. I just took them form frozen, to show you if you’re in a hurry, you can thaw them in 30 minutes. But most definitely thawing them in the fridge is the preferred method. Thank you for your comment.

[@jon545]

The best way to cook lobster is steamed , prepped the same way without the olive oil . The meat doesn't get tough if you don't overcook it . I worked for Steak and Ale and never had lobster any other way that I liked . No offense to The Food Shop .

[@TheFoodShop45]

I truly appreciate your comment. It gives our viewers different options on how to cook things. I too also love to steam lobster I also love to poach lobster and grill lobster. There’s many different ways to prepare it. For this particular video, I chose to bake it. Again, I love your interaction and it gives our viewers different tips on how to prepare certain foods. Thank you for your comment.

[@jon545]

@@TheFoodShop45 After working in the restaurant business for at least 25 years things tend to stick with you . I thank you for teaching people how to cook because it took effort to make the video . Have a good one from Alabama .

[@janeflannery8757]

Boy does that look good! but I wouldn't put them in tap water (nor buy frozen for that matter, for me - I'm lucky - it's alive or nothing, but I have access to...at least once a year, Brittany France), perhaps just allow to thaw in the frig. Tap water has chlorine bleach and crappy stuff like that. maybe spring water if you have (I use for my soupes so always have on hand). Thanks, love the presentation and all. Will be using some of this, excellent! grand merci

[@TheFoodShop45]

Thank you so much for your comment. I truly do appreciate those kind words. Yes, I live in Arizona and we never use the tapwater around here. I have reverse osmosis and weekly. I retrieve alkaline water. Everything I use is either alkaline, springwater or reverse osmosis. As for thawing in cold water. That was for demonstration purposes for people short on time. Unfortunately, it seems nobody has much time these days. Again, thank you for your comments. I truly do appreciate it. ❤️

[@sophiale927]

❤❤❤

[@TheFoodShop45]

🙏❤️❤️❤️

[@schwillderbeast]

Never. Damage the meat ❤😂

[@TheFoodShop45]

Roger that!👍

[@jamesbond9373]

You don't add a bit of salt to it?

[@TheFoodShop45]

No, there’s no need to ever put salt on lobster. Thank you for your comment.

[@olddiver]

I grew up in South Florida and after nearly sixty years of hands on experience chasing underwater game all over the world and as a licensed commercial diver, I have literally caught several hundred lobster and eaten far more than that. Obviously fresh is best, but flash frozen and stored properly are good as well. Warm water lobster are by far the best, no claws but much bigger tails/ meat and both a better texture and flavor. That said, you can buy these tails locally or from credible seafood online dealers from 1/2 to 7-8 pounds per tail. For perspective, the tails used here look to be 4-6 ounces. If you get them fresh and still alive… keep them in salt water in the shade until ready eat. If store bought fresh… eat within a day… sooner the better. If you buy in a grocery store you will be getting the tails only on warm water lobster. That’s fine but if you do have the carapace( the body) as well, you can do wonderful things in either stuffing or making superb bisques with them. and…. if you buy frozen … then keep them frozen at home until ready to eat. Then put them in the fridge’ over night to partially thaw .Check them in the A.M. and take them out on a plate to come up to room temperature before prep. I slit or scissor cut the shell back top front to back to about a half inch depth into meat. Clean as needed and remove the vein if still present ( alimentary canal). I use my fingers to loosen meat on sides and under top but not too much. If you cook your lobster properly you won’t have a sticking of the meat to shell unless it is old and frozen too long. And look… lobster is a finely delicate flavored meat that is easily overpowered by putting unnecessary condiments on them. NEVER PUT OLIVE OIL OR PAPRIKA ON A LOBSTER TAIL… you will ruin it and embarrass yourself if you serve it like that. I will melt a stick of butter prior to serving and place in a small ramekin on each person’s plate ( serve hot for dipping) with fresh lemon wedges and a garnish of parsley. Cooking: this is a matter both taste and your options at the time. I would never bake a lobster… I don’t care what anyone has told you but the meat will dry out to some degree and it will be far less moist and appealing than other options. I am old school but I am a long time fan of boiling as you can easily control the level of doneness by checking frequently … looking for a white/firm texture … still moist and not dry but not translucent ( that is undercooked). Use a pot large enough to accommodate the number and size of your lobster… they should move freely when boiling. Fill pot to about 2/3rd full and add a pinch of sea salt. When you have a rapid boil add lobster… have long tongs handy and check every minute for doneness… there is no shortcut if you want perfect lobster every time. If you are cooking 1/2 lb. Lobster… maybe 2&1/2 min. to 3-4 for larger tails. To properly check remove a tail from water and look at meaty end … press for firmness. Practice will make you an expert quickly. When done, place on a plate and drain water . You may use a fork to pry out meat in one piece ( it will be hot … be careful). … or you may press on sides of shell to loosen meat and serve in the shell. I prefer to leave the lobster in the shell and serve that way with proper utensils for diners.Il will drizzle butter on the open back before preventing the plates. I set table with cloth napkins, fresh baguette bread and a tossed salad… and a chilled Chardonnay . Of course you may either steam the lobster ( that is more labor intensive and harder to check doneness) or broil. If we are diving and get bugs’ (lobster) … I will twist out the tail after insuring the animal is dead …clean and crack shell as before . Baste with butter and place on an open BBQ … don’t let coals or gas grill flame. Rotate and check after a few minutes. Serve with butter and lemon and enjoy. I hope this is of some help. If you have a question… hit me back and I will do my best.

[@TheFoodShop45]

Wow! Couple of things if I may. First, I truly appreciate you sharing your comment with everyone to experience. Your experience runs very deep. When it comes to cooking lobster tails, it can be very subjective. Your method sounds very good and I would definitely try it, thank you very much for your detailed comment. I truly appreciate it.

[@freesoul3371]

Baloney olive oil or whatever a person wants on their lobster is fine.

[@ChrisMichael-v4m]

Something Are I'mma Tasty For.

[@TheFoodShop45]

Yes, delicious! Go for it.

[@TBNTX]

I wonder how some ancestor looked cat the lobster and thought that they were edible.

[@TheFoodShop45]

I believe they thought everything in the ocean was edible. That’s my thought. Thank you for your comment.

[@pismo_beach_life1780]

The only way to have a delicious Lobster? is if you buy it fresh then you steam it. it'll be the best lobster you'll ever have. you never want to bake a lobster it will dry it out .

[@TheFoodShop45]

Steamed lobster is the best. This is just another way to prepare it. A little tutorial on baked lobster. Thank you for your comment.

[@joesamm1190]

Why use parchment paper?

[@TheFoodShop45]

It’s just a habit of mine. But you can most definitely get away with not using parchment paper. I just like easy to clean up. I feel like I do more dishes than I do cooking. Lol. Thank you for your comment.

[@servicegoddess]

Dude - not so much paprika!! You want to taste the deliciousness. !!

[@TheFoodShop45]

So true…lol. Thanks for your comment.

[@michelleeppinga7610]

Thanks for making this so plain and simple! Turned out perfect.😊

[@ronramer2833]

other recipes call for 400 degrees 10-12 minutes. If I'm baking 8 small (4 oz) tails, are you sure just 6 minutes?

[@TheFoodShop45]

Yes. You don’t wanna overcook tails they’ll become rubbery and hard. Thank you so much for your comment. I truly appreciate it.

[@barryhaley7430]

Absolutely. The biggest error with seafood is that it’s way too often overcooked!

[@BarbaraMilillo]

That was not lobster from New England

[@TheFoodShop45]

I totally wish is was! 😎👍

[@d.g.2896]

looks painful. I'll do shrimp cocktail instead you've done a good demo here however

[@TheFoodShop45]

Thank you I appreciate it. Give it a try, you can do it.

[@robertgagne6506]

Use the shell for presentation? Seems a waste, stuff the shell with a crab cake, so after cooking you have more than just a tail.

[@TheFoodShop45]

Sounds great, I’ll have to try that.

[@TheFoodShop45]

Sounds great. I’ll have to try that. Thank you.

[@youngboytam9510]

I have a short cut, this way too much job

[@TheFoodShop45]

Let’s hear it. I’d love for you to share it with us. Thank you for your comment.

[@geologist1005]

We used to feed this to prisoners

[@TheFoodShop45]

I know! Isn’t that crazy?!

[@joneslo5572]

Thats a lot of work !

[@TheFoodShop45]

Yeah, I can take a minute. Thank you so much for your comment.

[@sueallchin5376]

Should never thore out in fresh water only salt water

[@TheFoodShop45]

Thank you so much for your comment.

[@PropperOfficial]

You ain't gone take the boo boo out?

[@TheFoodShop45]

Yes sir…off camera. Thanks for your comment.

[@chrisartist5155]

No Olive Oil!

[@TheFoodShop45]

Thank you for your comment.

[@larrygabriele4761]

Nope! Deep fry 'em. You'll never go back.

[@TheFoodShop45]

Awesome! I love it! Thanks Larry.

[@stevenholquin2127]

What Exactly is a Lobster 🦞 It’s a Sea Cockroach 🪳

[@TheFoodShop45]

Yes. Fed to prisoners.

[@lsingstock1646]

Yes and they're delicious.

[@stevenholquin2127]

Yes Was Considered Second Class Food Hey I Love ❤️ a Great Fire Cracker Lobster 🦞 Roll I Would Bring The Lobster 🦞 Shells Back Home and My Cat Would Eat The Lobster Shells He Just Loved The Shells

[@Kuklapolitan]

I HATE Lobster Tails and not because they are tails but because of the way they are cooked. For me Broiling a Lobster is Anathema! First off you didn't devein the tails and while you really don't have to I prefer it. I'm sure that not doing so or explaining why you hadn't was an oversight. I am a STEAMED LOBSTER person. I do not eat Lobster any other way. I believe the high heat of a broiler ruins the flavor and texture of lobster.

[@TheFoodShop45]

I tend to agree with you as well. In this video, I was just demonstrating how to cook and then broil lobster. Yes I did devein off camera. Thank you for your comment.

[@Kuklapolitan]

@@TheFoodShop45 You're very welcome. Thanks for the response! I'm such a snob when it comes to Lobster! I think that steaming it preserves the sweet and delicate flavor and with Clarified Butter to dip the lovely meat in...for me it's heaven. I'm not just a great eater, but I've been cooking for over 70 years...lol! Great teachers too.

[@celiakoni4687]

Sooooo slow.

[@TheFoodShop45]

Thank you for your comment.

[@lubalevytska6606]

Too much grease 😢

[@TheFoodShop45]

Thank you for your comment.

[@it1988a]

Who can afford expensive lobstah in this hyperinflationary Obiden economy???

[@TheFoodShop45]

I heard that! Everything is going up. Consider it a special treat, you’ll enjoy it more. Thanks for your comment.

[@r.t.9881]

Wait until you experience the hook you are on with consistent failure business plan of don-the-con….

[@MrBassflute]

Why won’t he just put them back down?

[@brucearron8798]

I nvr had any kind of lobster and im 53 yrs old cnt afford it im poor only get 100 on my food card per monthe

[@TheFoodShop45]

I’m so sorry to hear that. Many people only have it once per year. Thank you.

[@hiedeegudat8110]

Lot of work 🥴

[@TheFoodShop45]

Yes, but that’s part of the process. It’s the joy of cooking. Thank you.

[@peterg791]

Total crap & nonsense just making hard work to make a dish that is just a two minute job i watch my family make these type of dishes hundreds of times they never make such a story about it ,

[@TheFoodShop45]

I’m sorry you feel that way. This is a demonstration with explanation for those viewers that are looking to learn how to cook a lobster. And when you’re passionate about cooking, it’s no trouble at all. Thanks for your comment.

[@colonelfustercluck486]

we are all waiting for an UNCUT video of you doing this dish in 2 minutes or close enough to that. Or, maybe video your family doing it, as I notice that you watch them do the work. And you're complaining that you or your family haven't made a story about it... well do something!! And then you complain about others doing the same thing on camera.....FFS USA is the land of the free.....just saying...... no-one is stopping you from cooking this in 2 minutes, videoing it as you go; our your family doing the work as you watch and moan about everything; complaining about your family not recording this event; or complaining about other people cooking crayfish / lobster on video.