URGENT Expert Lobster Tail Cooker Advice

[Sarrah]

I hope you can get to this post before I have to put the tails in the pot.

I scored big time and now am the proud cooker person of 4 one pound lobster tails. I am concerned I destroy the flavour of them or do it wrong.
The full story of how I got them is here http://thisbluemarble.com/showthread...507#post104507

I took out the 1960 something edition of Joy of cooking and read up on it even though I'd swear I know all about lobster cooking. In fact I know about crabs in abundance not lobster. So the read did me good.

Now then. I usually will put two wooden screwers from large end to tail jus to keep the lobster tails straight and not let them curl. I read in the book it says bring to a boil and let boil 5 minutes then simmer for 15.

Now then that was for a 1 1/2 lb whole lobster. So is it the same if I use my huge stainless steel pot. Boil water with a touch of salt, use the skewers to keep them straight then drop all four in. Return it to a boil then simmer 15 minutes?

OK I have 4 hours from now for all the information out there. Don't let me down folks.

I know we have some real chef out there. Not my style of build a fire on the beach and put a pot on and cook it cooking. No newspaper on the table, short sleeve shirts for the girls and none for the men type eating. With a big roll of paper towel.

These need to taste as good as we can do it. Please.

[kaneohegirl]

if you just have tails you probably want to steam them not boil them....

try this link

lobster tail

[Coyote]

Congratulations Sarrah!

I steam my lobster tails. I have some nice smooth, flat rocks that I put on the bottom of the pot but any steamer will work. Add liquid until just below the lobster.

I use chicken, shrimp or vegetable stock for the steaming liquid with a generous addition of either basil or thyme (not both) and a few dashes of Tabasco.

Use the skewers to keep them straight.

Cook 'til done. About 10 minutes should do it.

[Sarrah]

Thank you both

Ok, even though I supplied lovely little tea light heated containers with lemon, minced garlic and butter for lobster dipping. It was a general disregard for this special treat and everyone put bernaise sauce on everything. It was all good.

[Leslie D.]

Originally Posted by Sarrah

Thank you both

Ok, even though I supplied lovely little tea light heated containers with lemon, minced garlic and butter for lobster dipping. It was a general disregard for this special treat and everyone put bernaise sauce on everything. It was all good.

Why would you serve bernaise with shellfish? Or did you also have steaks?