How to Cook Lobster Tails and Tournados

How to Cook Lobster Tails An extra special treat for any occasion - If you are using small sized lobster tails you probably want to add steak to your menu. Ingredients: Frozen uncooked lobster tails, thawed - 4oz to 5oz Butter Cayenne Pepper Using kitchen shears, cut through the shell, down the center right to the end of the shell only. If not completely thawed, hold under room temperature tap water to speed the process up. Spread the shell apart slightly and cut meat down the center being careful not to cut all the way through. Insert a finger under the meat (between the cartilage) and gently bring meat to top of the shell. Push the shell together so meat stays on top of the lobster shell. Spread the softened butter generously in a think layer over meat. Sprinkle lightly with the cayenne pepper and arrange on a shallow baking pan. If you're not quite ready to serve you can refrigerate them until ready. Bake in oven at 550 degrees Fahrenheit for about 7 minutes. Serve with melted butter in little bowls or dishes for dipping. For poached lobster tails place the thawed lobster tails in boiling salted water, cover and let simmer for about 10 minutes. Remove cartilage and serve as is, or loosen and cut up meat and replace in shell before serving. This meal goes lovely with baked potatoes, carrots and a Cesar salad. If your guests are big eaters then adding steak to the dinner might be a good idea. If you feel like keeping the dinner fancy and extra special then Tournados might be a lovely addition. Tournados Fillet steaks, 1