Lobster Tails - Preparation Instructions

Ingredients::

Cusack Gourmet Lobster Tails

Preparation:

Important: Tails should not be thawed more than 2 hrs. prior to cooking as enzyme action may ruin the meat by making it mushy and turning it black where it touches the shell.

Remove from plastic packaging. Thaw tails under cool running tap water and refrigerate until ready to bake. Preheat oven to 500 degrees. Split top of shell lengthwise, separate meat from shell, allowing tail portion to remain attached. Place meat on top of shell “piggy back” style. Brush meat with either butter-garlic-lemon sauce or a wine sauce, then sprinkle with paprika and bread crumbs, if desired. Pour small amount of water into baking pan (important, as this will aid in moisture retention). Place tails in baking pan and bake for approximately 8 minutes. As soon as the color of flesh turns from translucent to white throughout, the tail is fully cooked. If additional color is desired, finish under broiler.

Note: Due to heating characteristics of individual ovens, some experimentation may be necessary as to cooking time.