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With kitchen shears or large sharp knife, cut each tail in half through center of hard topshell, meat of lobster tail, and through undershell. Set lobster aside. In a small bowl combine 2 teaspoons of the lemon or lime juice, olive oil, garlic, and chili powder; brush on exposed lobster meat. Grill

Creole Rock Lobster Tails . INGREDIENTS 8 frozen rock lobster tails 6 tablespoons butter 2 medium green peppers, diced 2 onions, sliced 4 tomatoes, quartered, peeled 2 (10-ounce) can tomato purée 2 cloves garlic, minced 2 tablespoons snipped parsley 1 tablespoon seasoning salt Check the

The amounts listed are for 2 tails but you can easily double the ingredients. Since I really don't even bother measuring, the amounts listed are only estimated to what I am guessing that I use, it really doesn't matter if the amounts are not exact. You can use fresh garlic in place of garlic powder

Using kitchen shears, snip off thin shell on the underside of the lobster tail; then starting at the tail end, split the lobster shell up the back about 3/4 of the length. Combine remaining ingredients for a basting sauce; refrigerate sauce and lobster tails until time to cook. Prepare bed of coals

Well, I saw a recipe of Lobster Thermidor in Canadian Living magazine , issued on February 2008. Two days ago, I remember I still had frozen lobster tails in my freezer. I convinced myself to give a try this recipe since it was my first time cooking lobster and modified the recipe as well by adding
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How to Cook Rock Lobster Tails