How can that go wrong?
Add butter and Blanche de Namur to drink.
One thing I found is that cooking lobster tails means you ought to cut out/remove the digestive tract. I can't really find many people mentioning this in the preparation details,I think it would be rather important not to eat lobster poop.
Here is how I did it:
- I put the frozen tails in some ponzu sauce [in a plastic bag] in a bowl of water to thaw. [2 hours?]
- I got my super fancy kid-safe cooking shears... ok so I just used a spare set of kid safe scissors. Cut into the shell, and the first 3rd of the meat to get to the vein.
- Used a butter knife to pry the meat from the edges of the inside of the tail sections.
- Cut/cracked the underside of the tail! [another secret]. This allows you to flex the tail from the bottom up/out and push the meat through the cut section.
- Broiler was activated, a flat pan was lined with heavy duty aluminium foil.
- Butter was cut and inserted into lobster parts [kinda like a baked potato], also snuck one piece under the meat that had been pushed up.
- Broiling commenced and ended after ~6 min., just don't leave the kitchen. Check it at least twice.
- I Covered the tails in the turned off oven until I could get kid to sleep, beer poured, plates found, etc. about 10-12 min. This kept them warm.
Yum! just ate the tail because I was too lazy to cook anything and I wasn't that hungry. Plus the Belgian white beer was waiting.
