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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Cooking lobster tails?
I have some lobster tails I was thinking of cooking for dinner tonight. They are in the freezer, leftover from Valentine's Day b/c DH and both had a stomach bug that day so I wasn't able to cook dinner. Yeah, that was fun!
So has anyone ever cooked these at home? How did you do it? My dad usually grills them but I was hoping to do these indoors. Any advice?
Re: Cooking lobster tails?
I have no idea. I've only ever had lobster at my in-laws house in Maine and they always boil the whole lobster.
Here's a website that seems to cover some different cooking options:
http://www.lobsterhelp.com/cooking-lobster.html
If you need help eating them, just let me know ;-)
Catching up on sports news...
You can poach them in butter with some garlic cloves & lemon juice.
They'd be really rich, but heavenly!
I just made a lobster salad for our Valentines Day, and the lobster was so delicious, I definite could have eaten it without all the rest of the "salad" ingredients. I used a receipe (I believe it was Emeril) off foodnetwork.com, but the gist of it is:
pot full of water (mine was a 3 qt pot)
half an onion, chopped
a few carrots & A few stalks of celery, chopped
one lemon, quartered (or you can put in a few tbsp of lemon juice, that's what I did)
2 bay leaves
about a palm full of salt
1 tbsp cayenne pepper (or less if you like things mild)
a couple smashed garlic cloves
1/2 cup vinegar
you bring all this to a boil and let it cook for about 20 minutes, then throw in the lobster tails and boil. Cook time for the lobster is 1 minute for every ounce of weight- that's the most important part! I cooked mine for 6 minutes and they were PERFECT.
If you want, after you pull out the lobsters (if you're not going for presentation I guess LOL), you can remove the meat and throw the shells back into the pot to simmer for a while longer and then strain out the solids and you'll have some delicious seafood stock to cook with for the future!
Oh! One important side note-
they have to be fully thawed, otherwise you'll run the risk of mushy lobster
It was super easy! GL!