Simple and perfect instructions. Thanks a lot! Going to be making a couple and doing another couple to pull apart after and add to some mashed potatoes. Thanks again!
AThanks fir watching!! Melt a few Tablespoons of butter, add 1 clove garlic, add 1 pinch chili flakes. Wait until garlic is getting sift and add 1 teaspoon oregano, and a dash of celery salt. Feel free to subscribe for exciting upcoming content!
Thanks for the feedback! I agree that the narration could use some work for sure. This is one of my very early videos. Hopefully, you will find the newer ones better. I would be glad to hear your thoughts. I appreciate it!
I put mine in a pot with almost a full bottle of crawfish boil with Tony’s and mine turned out amazing wish I could show you a picture of it was so yummy was 10 bucks each for 2 from Krogers
That sounds awesome!! I lived in NOLA for a while and anytime I even smell crawfish boil, it takes me back and makes me miss it so much! Thank you for sharing! Happy cooking, and please consider sharing the channel with friends, I appreciate the support!
@@athomedive9718 I live in Louisiana so I live where the crawfish do lol I prefer lobster if it’s seasoned properly and cooked red lobster is meh I’d rather make my own honestly
I personally prefer to steam, so that it stays as juicy as possible! But that is only my preference. I have had fantastic and juicy baked lobsters as well. Thank you for watching!
I do not think those tails are 11 oz. They are 6 -7 oz tops. I can see size comparison thru your video. Perhaps next time, weigh them on the video to ensure accuracy.
Ill keep that in mind, though I did weigh them off camera just before the video (mainly because I was curious to see how much the body/waist weighed vs the consumable product).
Interesting, were yours fully thawed and butterflied as these are? Because as you can see these are fully cooked when removed from the pot. If they are whole, as appose to being butterflied, they will take quite a bit longer.
I must've misunderstood the question. I'll try to explain more efficiently. If the lobster is younger and is in a thinner shell it tends to come off more easily. But in general, yes, this method is a good way to ensure the lobster meat is removed with ease from the shell. I hope this makes sense! Thank you for the feedback!
@@athomedive9718 I 'invested' in a couple of tails. From looking at them, I would say they are quite mature and thick-shelled (they are huge). Can I cut them open, try to dig out the tail-meat in one complete piece (as I a have always been served in restaurants in the States)? If so, can I then just put the (one-piece) tail meat into the steamer, or should I put them back into the shell to steam?
You can remove it as 1 piece before cooking if very careful, but it's not easy. If you want to remove it, I would personally put it in a pot, of salted water, bring it up to a simmer. Then remove the meat from the shell. The edges should have started started pulling aeat from the shell. This the way I have commonly done it in restaurants, then finishing them as the customer orders.
@@athomedive9718 Great. I´ll give it a try. Today's the day. We'll see if my lobster investment pays off!! Will get back to you later as to the results.
That is very true!! I do use a knife sometimes also. Scissors seem a bit safer for some people, which is why I used them in the video. Happy cooking!! Thank you so much for watching.
Hey, great qyestion! It depends on the age of the lobster and where they are in the molting cycle. However this way does tend to be easy. Thanks for watching!!
