How to Finish Cooking a Lobster Tail

Part of the Video Series How to Cook Lobster, Crab, & Shrimp

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Tips for making sure your lobster tail is done to perfection when broiling; learn this and more in this free online instructional cooking video about seafood taught by an expert.

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Tags: cooking, food, Louis Ortiz, recipe, recipes, seafood
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Posted by Dave_Conlan on Monday, 09 July, 2007 at 10:59 AM

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Thanks for these great videos (lobster prep 1-4). They helped me a lot in preparing a special meal for a special occasion (me & my wife's 17th wedding anniversary). My family was very happy with all the beautiful and delicious lobsters that I prepared for the special occasion. My son said commented "it's like made by a professional chef...." Thanks again, and more power to you ....

Video Transcript

How to Finish Cooking a Lobster Tail
Hi! I'm Louis Ortiz on behalf of Expert Village and we have just finished a 4 ounce Main Lobster tail and we've used the broiling setting on the oven and about 4 minutes into the cooking process, I pulled this tail out and we drizzled it with some more clarified butter. We used it at the beginning and in the middle and now we've got a finished product 4 minutes after we did the midway cooking; about 9 minutes total as far as the total cooking time on this guy. We've got a nice white color, the meat is cooked all the way through, it's still got some glisten to it and it stayed moist. We got a nice pretty red lobster tail too which kind of makes a really nice table presentation as far as that goes. So again we did this start to finish inside this saute pan and so we are going to go ahead and just pull him out and put him on the plate; nice and steamy there. That is the finished product. Now if you so choose, you could actually raise the rack inside the oven so that you get a golden brown texture on the outside but you have to be very careful because that only takes about a minute or fraction of a minute depending on how hot your oven is. So if you want to get that broiled texture, you can do that. For todays' intents and purposes, I just wanted to show you a basic no frills approach to doing this and we got a nice pretty lobster tail when it is done and ready to eat.

About the Expert

Expert: Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years. Read More