How to Clean and Prepare Lobster Tails

Instructions

HOW TO DEFROST FROZEN LOBSTER TAILS:

1. First, remove lobster tails from the freezer and allow the package to defrost overnight in the refrigerator. Once they are fully thawed, you can begin.
2. Then open the package and transfer them to a pot or bowl, and run cold water over them for about 10 minutes to remove the iodine.
3. Keep them in cold water for about 20 to 30 minutes. Then discard water and refill with running water again to give them a good rinse, and make sure they are no longer frozen.
4. Place them onto paper towels to drain.

HOW TO CLEAN LOBSTER TAILS:

1. First, we must cut off the tail fins on the bottom and the little fins on the sides, and discard them. These little fins including the large one at the end of the tail are the smelly part of the lobster. Do this to each one to clean them properly.
2. Then toss them back into a bowl of running water once again, to give them a good final rinse. This cleaning process should be done with frozen lobster tails, no matter how to cook them. You will notice that nasty smell to them is now gone, once they are cleaned properly.
3. Place them onto paper towels to drain and soak up any excess water, for at least 10 minutes.
4. Next, change the paper towels, leave them on a dish layered with new paper towels, and keep them chilled in the refrigerator until you are ready to cook them.

Instructions

1. In a large deep skillet, add the olive oil and garlic slices on medium heat. When the oil is hot, add the lobster tails.
2. Toss in the butter, and crushed red pepper flakes. Cook the lobsters for about 2 to 3 minutes, then flip them over. And continue to cook them for an additional 3 to 5 minutes.
3. Then add in the white wine and simmer for about 1 minute.
4. Remove the lobster tails and transfer them to a nearby dish or cutting board to cool a little.
5. Toss into the skillet the chopped tomato and freshly chopped parsley, cayenne pepper, and salt.
6. Reduce the heat to simmer for about 1 minute. In the meantime, remove the lobster meat from their shells, and with a fork and knife, chop them into smaller bite-size pieces. Return them to the skillet.
7. Toss in 2 additional tablespoons of butter, and 2 additional tablespoons of extra virgin olive oil. Cover with a lid, and simmer on low heat for about 1 to 2 minutes, until the lobster meat is fully cooked and turned white. Turn off the heat. Next, taste the sauce and season with salt and black pepper to taste.
8. The sauce is now ready to serve over your favorite pasta!
9. In the meantime, toss your favorite pasta into a pot of boiling water, toss 1/2 teaspoon of salt into the water then toss in your spaghetti or linguine. Cook the pasta until it's tender to the bite, al-dente.
10. Reserve one ladle full of pasta water, and pour it into the lobster sauce.
11. Then drain the pasta. Serve the pasta into individual pasta bowls and spoon some of the lobster sauce over the pasta and serve.
12. Yields: 4 servings