Friday, I cooked lobster tails for dinner. My cooking experience with anything aquatic is really limited. I live about as far away from any ocean as you can get, so seafood has always been kind of expensive and hard to get. But, that seems like it’s changing. In the past few years, I’ve actually found some reasonable options at the grocery store and at Sam’s club—all frozen, of course—and have been venturing into salmon and shrimp and various white fish. I bought the lobster tails right before New Years at a really good price, and they’ve been waiting in our deep freeze since then.
My husband and I checked various books and online spots for recipes. There were some good grilling options, but our propane tank actually ran out in the middle of Thursday night’s dinner (which my husband finished inside under the broiler). I ended up playing it safe and steaming them, serving with melted butter. And salad and garlic-cheese biscuits. Mmmmmm. Trystan was not a fan of the lobster, but he loved the butter (what can I say, he’s my kid). Charlotte loved the lobster (she’s a huge seafood fan), and ate her own plus half of Trystan’s.
I did have some trouble figuring out what to do with the shells. In my quickie web searches, I didn’t find any recipes with photos, and I had trouble knowing what to cut, or if I needed to cut the shells before cooking. Several recipes directed us to cut, so I cut something. I used kitchen shears and cut through the top shell lengthwise, but perhaps I should have cut all the way through the meat to the bottom shell. I don’t know if that would help or hinder. Guess I have more research to do.
At some point I would like to try cooking whole lobsters. But I would definitely need instructions (with pictures!) on how to eat them. And I don’t think I could do it with my husband in the house—he’s very squeamish about killing the things. He had a pet crayfish once as a kid.
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