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Make Cooking a Colossal Easy!
These tails need no introduction! A Colossal Caribbean Lobster Tail may intimidate, but just like the blue crab, once you overcome the challenge at achieving delicious meat, youâre a winner, a true chef that can take a bow for cooking prowess. Of course, to arrive at a tail with the most tenderness, consider combining techniques: steaming, broiling, boiling, and grilling.
Steaming cooks the meat thoroughly and maintains the moisture, but a warm water tail may retain too much liquid. Same true with broiling, but it lends itself to butterflying the tail with a swift shear cut vertically across the top shell. A major benefit to broiling is the fact it keeps the meat from sticking to the shell with the dry heat.
Boiling, a method that allows the âSouthernâ in you to come out, gives the option to have the tail soak in spices like paprika in the âbroth.â Once again, a warm water tail may retain the water.
Finally, grilling achieves a browning and a âsmokyâ hint and will solve the excess water issue. Combining each technique with grilling will take your tail to the next level of âdeliciousness.â The grilling finishes with an ideal golden brown and an olive oil basting gives it a sophisticated taste. In all methods, the meat should turn opaque, and the typical cooking time follows a minute per ounce. Just make sure the inner temperature of the tail is 165 degrees F and youâre all set for a colossal tail made easy!
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