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2 Lb Australian Lobster Tail


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About to be gifted a 2Lb Australian Lobster Tail from a buddy who is essentially a fish commodities dealer. I'm going to put it in the fridge tonight, let it thaw and chow it for lunch or dinner Friday. Looking for any tasty and non-complicated recipe/cooking technique suggestions? Besides the fact Im an just an "ok" cook, only other caveat is that grilling is not an option.

 

Sorry to sound like such a pessimist in the "topic description" but Im currently mired in a cooking slump. After years of never blowing a cast iron cooked steak I overcooked a Kobe Filet a few weeks ago and had moo-ing sounds coming from the Ribeye I flailed on Sat night. Its been a rough stretch - blowing this

Lobster Tail may could send me to Bellevue where hospital food will surely kill me.

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About to be gifted a 2Lb Australian Lobster Tail from a buddy who is essentially a fish commodities dealer.  I'm going to put it in the fridge tonight, let it thaw and chow it for lunch or dinner Friday.  Looking for any tasty and non-complicated recipe/cooking technique suggestions?  Besides the fact Im an just an "ok" cook, only other caveat is that grilling is not an option.

 

Sorry to sound like such a pessimist in the "topic description" but Im currently mired in a cooking slump.  After years of never blowing a cast iron cooked steak I overcooked a Kobe Filet a few weeks ago and had moo-ing sounds coming from the Ribeye I flailed on Sat night.  Its been a rough stretch - blowing this

Lobster Tail may could send me to Bellevue where hospital food will surely kill me.

You sound like you need a new Girl or Boy friend who's a Chef. ;) :D And Fast.

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Wasn't it decreed that Australian tail is beat and that only Breton tail is worthwhile? Except that there was a Jewish lobster somewhere that was good, but argumentative.

The perfect tautology. The argumentative Jewish kosher lobster.

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I'd steam it for 20 minutes..or slow boil in lots of butter..poach...and check regularly. You don't want to overcook it.

 

This is just speculation. I've never cooked/seen a 2 lb lobster tail...biggest I've cooked is 5-6 lbs..body and all..maybe 3/4 lb tail ;)

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Do the Keller lobster technique - not that I know what I'm talking about. But involves, I think, steaming it and then poaching it slowly in butter. As in submerging it in butter in a baggie, and putting the baggie in simmering water. Or something like that.

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Per Keller, and paraphrased.

 

Pour boiling water/vinegar mixture (8 quart to 1/2 cup vinegar) over lobster and let steep for 3 min for 2 lb. lobster in tightly fitting container.

 

Defan and shell lobster. Devein tail.

 

With lobster at room temp, place in saucepan and nearly cover with burre monte, poaching for 5-6 minutes.

 

Quite brief and can go into detail if needed.

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