Australian Rock Lobster BAKING - With back up split tail lengthwise halfway through the body. Spread back open with your fingers, and pry meat out from shell. Close shell and lay meat over the top of shell. Season to taste and baste well with melted butter. Bake in a pre-heated 475°F oven for approximately 18 minutes (if thawed in advance; longer if frozen). If desired, spoon 1 TBS white wine over each tail 2 minutes before end of baking time. Do not over cook. Serve with lemon juice, drawn butter, or a richer sauce such as hollandaise. STEAMING - Steam the tails for approximately 5 to 7 minutes. They will curl up as they steam, so for sake of presentation, consider running a wooden skewer through the length of each tail. The steaming liquid (a cup is enough) can be water, but if you use white wine, you can also use it to make a sauce. Reduce the liquid in a saucepan and add a few tablespoons of tarragon, parsley or chervil and finish the sauce with a little butter or cream. GRILLING - Oil the grill surface first to keep them from sticking, then brush the meat of the lobster tail with olive oil or butter. Sear meat side down for approximately 2 minutes. Turn over and continue to cook for an additional 3-4 minutes, brushing with butter several times. Season with a pinch of sea salt. Please note: when grilling, watch the tails closely to avoid overcooking which will dry them out. For a perfectly partnered wine, serve your Australian Rock Lobster Tails with a wooded Western Australian chardonnay. Sauvignon blanc also provides an excellent pairing. |