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How to Prepare Lobster Tails

How to Prepare Lobster Tails
How to Prepare Lobster Tails

Tips, video and photography provided by Heinen’s partner, Chef Billy Parisi.

Lobster tails are one of my favorite foods of all time and I’m about to blow your mind with how easy they are to make!

Lobster tails are always available at Heinen’s. Sometimes they come in fresh, but most often you can find them frozen. They range from 4-6 oz. all the way up to 12 and 14 oz., which are huge and super delicious.

There are a few different ways to prepare lobster tails, but today I’m going to walk you through the oven-baked and court-bouillon methods. Let’s get cooking!

How to Prep Lobster Tails

  1. Hold the lobster tail with one hand and, using a pair of kitchen shears, cut down through the top part of the lobster tail all the way to the bottom where the tail is. Be careful not to cut all the way through.
  2. Pull all of the lobster meal inside the shell up above where the cut ends and lay it gently on top of the shell.

How to Bake Lobster Tails in the Oven

  1. Transfer prepared lobster tails to a parchment-lined baking sheet.
  2. Top with melted butter and season with salt, pepper and paprika.
  3. Bake the lobster tails in the oven at 400˚F for 90 seconds per ounce. My lobster tails were 6 oz., so they baked for about 8 minutes.
  4. Remove from the oven and serve as is or with a side of melted butter.

How to Cook Lobster Tails in a Court Bouillon

Court Bouillon is an incredibly flavorful liquid that can be used to braise the lobster tails in just 4-5 minutes!

  1. Add water to a pot on the stove.
  2. Add Chardonnay wine and the juice of 1/2 lemon. Feel free to toss the lemon half into the pot once it has been juiced.
  3. Add onions, celery, peppercorns and bay leaves, and season very well with salt.
  4. Turn the heat to medium and, once the liquid is simmering, add the lobster tails (do not cut them.)
  5. Allow the tails to cook in the liquid for 4-5 minutes. The shell will begin to turn bright red.
  6. Once cooked, remove the lobster tails from the liquid and transfer to a cutting board.
  7. Slice the lobster completely in half starting at the tail.
  8. Spread herb butter on top, if desired.

There you have it! Two easy, simple and incredibly fast methods for preparing restaurant-style lobster tails in your own home. Whether you’re celebrating the holidays or just looking for an upscale dinner at your own table, you cannot go wrong with home-cooked lobster.

How to Prepare Lobster Tails

Interested in making lobster tails at home? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Chef Billy Parisi headshot
By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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