How To Cook Atlantic Lobster Tail

To prepare follow the lobster follow these instructions. Place frozen tail in refrigerator overnight to defrost.

Preheat oven to 350 degrees. Take lobster from refrigerator and rinse off. Take large chef knife and crack shell starting from the tail and work your way up to the end of the shell. Pry the shell back so the lobster meat is exposed. Pull the meat out of the shell and lay it on top of the shell. Cut a slit down back of meat and rinse. Place lobster tail in shallow backing dish. Season tail with salt and pepper or with your favorite seasoning. Lay whole butter on top of lobster meat. Add a little water and white wine in bottom of baking dish. Place in oven in center rack and bake for 12-15 minutes Check center of the tail to make sure lobster meat is cooked all the way through.

Lobster Cantonese

6 (3 to 5 oz. lobster tails)
1/4 cup vegetable oil
2 cups shredded cabbage
1 1/2 cups celery sliced diagonally
I cup thawed frozen or fresh peas
6 green onions cut into 1/2 inch pieces
4 carrots cut into thin diagonal slices
1 cup of bouillon broth
1/4 cup soy sauce
1 teaspoon accent
1 teaspoon sugar

Using scissors cut away the thin underside membrane of Lobster tails. Remove meat and cut into 1/2 or 3/4 inch pieces. Cook vegetables 5 minutes in hot oil in a heavy skillet over medium heat, stirring frequently. Stir in vegetable broth and next three ingredients. Simmer the mixture uncovered for 10 minutes. Mean while cook Lobster pieces in margarine in a heavy skillet or sauce pan. Stir cooked lobster in vegetable mixture and serve with rice or noodles.