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Good neighbor Jim went to Sam's Club and came back with gigantic Brazilian Lobster Tails. He got two packages of 2/pack and they weighed close to 3 pounds per package. Each tail was at least 1 - 1/2 pounds.
I was glad I had some knowledge of how to break them down to cook them. The biggest problem I had was how to steam 3 gigantic tails. I ended up putting a rack over a 9 X 13 pan, pouring in boiling water and sealing tight with foil. On to the hot grill they went and steamed for about 28 minutes. When I checked the temperature of the middle of the meat it was at 145° (I was shooting for 140°) so they were just slightly more than I planned.
So, here's my picture story from beginning to end!
Start with a cleaned / sanitized sink!
This isn't a cheap meal, to be sure.....
Take the thawed tails out of the package and get a sturdy pair of kitchen shears and clean the needle nose pliers from the garage!
Carefully break off the 'evil' points because it's no fun to get stuck with those!
Turn tails over and straighten out flippers/legs on the bottom.
Use pliers to twist the flippers/legs off at the body.
All flippers removed so meat can be released from inside the shell.
Loosen the meat from the top shell and also from the bottom of the shell.
Carefully cut through the top shell segments.
Rinse meat and shell to remove all small shards of shell.
Tie the shell back together to secure so you can put the meat back on top for steaming.
Arrange the meat on top of the shell (it's still attached at the very end of the tail) and fold any excess under.
Arrange on rack, pour boiling water into the pan and seal foil tightly to go on the hot grill.
Cook/steam until meat is at an internal temperature of 140°.
I was glad I had some knowledge of how to break them down to cook them. The biggest problem I had was how to steam 3 gigantic tails. I ended up putting a rack over a 9 X 13 pan, pouring in boiling water and sealing tight with foil. On to the hot grill they went and steamed for about 28 minutes. When I checked the temperature of the middle of the meat it was at 145° (I was shooting for 140°) so they were just slightly more than I planned.
So, here's my picture story from beginning to end!
Start with a cleaned / sanitized sink!
This isn't a cheap meal, to be sure.....
Take the thawed tails out of the package and get a sturdy pair of kitchen shears and clean the needle nose pliers from the garage!
Carefully break off the 'evil' points because it's no fun to get stuck with those!
Turn tails over and straighten out flippers/legs on the bottom.
Use pliers to twist the flippers/legs off at the body.
All flippers removed so meat can be released from inside the shell.
Loosen the meat from the top shell and also from the bottom of the shell.
Carefully cut through the top shell segments.
Rinse meat and shell to remove all small shards of shell.
Tie the shell back together to secure so you can put the meat back on top for steaming.
Arrange the meat on top of the shell (it's still attached at the very end of the tail) and fold any excess under.
Arrange on rack, pour boiling water into the pan and seal foil tightly to go on the hot grill.
Cook/steam until meat is at an internal temperature of 140°.