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Gallery Boiled Lobster Tails Recipe Summary Servings: 6
Ingredients Ingredient Checklist Court-Bouillon 6 live lobsters (about 1 1/2 pounds each) Cilantro-Parsley Pesto, for serving English Salad Cream, for serving
Gallery Boiled Lobster Tails
Recipe Summary Servings: 6
Gallery
Boiled Lobster Tails
Boiled Lobster Tails
Boiled Lobster Tails
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- Court-Bouillon 6 live lobsters (about 1 1/2 pounds each) Cilantro-Parsley Pesto, for serving English Salad Cream, for serving
Directions
Put court-bouillon into a large stockpot. Cover, and bring to a boil over high heat. Working in batches, plunge lobsters headfirst into water. Cover; return to a low boil. Cook until bright red and cooked through, 7 to 10 minutes. Using tongs, transfer lobsters to a platter.
Using a kitchen towel to protect your hands, twist off tail and claws of 1 lobster; discard body. Using kitchen shears, cut along length of tail to make it easier to remove meat. Set tail aside. Separate claws from knuckles; twist and pull off pincers. With back of a knife, crack knuckle end of claw to loosen shell; remove meat. Push knuckle meat out of shell. Reserve for another use. Repeat with remaining lobsters. Refrigerate tails until ready to serve, up to 1 day. Serve with pesto and salad cream.
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All Reviews for Boiled Lobster Tails
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All Reviews for Boiled Lobster Tails
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
