For those who live on the coastal line, lobster tails are fresh and super affordable. City folks like us, however, have to cope with buying it frozen from stores like Costco. But the upside to this condition is such places give us a similar quality, and ensure our endless supply of this tasty seafood,
So, if you’re buying lobster tails from Costco and don’t know what to do with it, you’re not alone. And here, we’ll talk about how to treat your Costco lobster tails, so you can always look forward to going back for more.
Picking Costco Lobster Tails
Costco lobster tails are sold frozen, and for a good reason. These items are brought from the coastal areas, and keeping them under the ice is the best way to preserve their freshness.
You’ll also find that Costco lobster tails are offered in sizes, including large ones like those you see at restaurants. And each size has a most affordable price tag, which is why many people are in love with shopping from them.
Preparing Costco Lobster Tails
The following are steps to take when cooking lobster tails from Costco;
You can thaw Costco lobster tails in two ways: let it defrost overnight in the fridge or run a quick thaw in the sink. The second option involves letting the frozen tails sit in a bowl of water at the sink for a maximum of 30 minutes. And they’re ready for cooking once you notice the flesh softens.
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Some people prefer to cook the lobster tails directly, but cutting the shells open gives you better access to the meat. So, do it by cutting the center top of the shell downwards, stopping just before the tail. Next, pry the shells open so the meat is exposed, and very gently, pull the flesh out without completely detaching it from the tail fin.
You’ll also notice a black streak down the flesh, indicating the gut, so pull it out. Note that if you cook the gut with the flesh, it’ll give the lobster tail a bitter bite.
Cooking Costco Lobster Tails
You can prepare lobster tails from Costco in different ways, but these are the most common and most accessible options;
On the Stove
If you’re boiling lobster tails, add some salt to a pot of water, bring to a gentle boil, and then add the tails. Next, let the tails cook at one minute per ounce or until the shells are red and the meat is white and tender. You can cook the tails straightaway using this method or cut the shell open to reveal the meat.
But if you’re frying the lobster tails, the shells need to be cut open and the fresh revealed. Then, add a mixture of butter and oil to a hot pan, with a squeeze of lemon juice. Then, place the lobster tails with the flesh on the pan, and fry for about two minutes. Then, turn the tails and cook the shell side until they turn pinkish-red- about two more minutes. You want the meat also to turn out opaque, indicating doneness.
In the Oven
Ensure the lobster tails are thawed before you start. Then, butterfly the lobster tails with a pair of kitchen shears to bring the meat out. Then, prepare the oven to 450, and while you wait, season the lobster tail as desired. Then, arrange the tails on a cooking pan, place them in the heated oven, and bake them for about 12 to 15 minutes.
You can also broil the lobster tails for a faster oven procedure. Prepare the tails and season as instructed for the oven, and then place them in a pan and directly under the broiler element. Cook the meat at one minute per ounce or until it turns slightly brown and opaque.
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On the Grill
After exposing the meat, skewer each and brush the lobster tails with your preferred seasoning and fat. Then, arrange them on the grill with the flesh downwards and cook undisturbed for five minutes. Afterward, flip the lobster tails and grill the other side for another five minutes till the flesh turns opaque and the shell looks reddish pink.Print
Lobster Tails (4 Servings)
- Four lobster tails, 10 ounces each, Costco-bought
- Two garlic cloves, crushed
- Half cup salted butter, melted
- Two teaspoons lemon juice
- Half teaspoon smoked paprika
- Cayenne, a pinch
- Ensure your lobster tails are thawed overnight before cooking. But if they aren’t, do a quick thaw by leaving them in cold water for 30 minutes before cooking. And while you wait, prepare the oven to heat to 500F. Also, arrange the oven rack around four to five inches away from the broiler.
- Cut the upper lobster shells from the center downwards, stopping just before the tail fins. Then, gently spread it open and push the meat upwards and off the bottom shell, ensuring it remains attached to the tail. When you’re done, the empty shell should slightly sit under the lobster meat.
- Place the butterflied lobsters on a baking pan, ensuring they’re spaced. Then, combine the ingredients and seasoning in a small bowl and brush it on the lobster flesh.
- Put the pan in the oven rack and broil the lobsters at one minute per ounce (meaning 10 minutes for this recipe). The meat should be lightly browned, with the translucent appearance becoming opaque. But to be certain, poke a meat thermometer at the center of the lobster tails, like a skewer. If it reads 140F, the lobster tails are ready to eat.
Serve the lobster tails immediately and with your favorite side dishes. Or check out this video for more info.