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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
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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
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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
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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
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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