directory method 1: Steamed lobster tails 1. Put a steamer in a large steamer that can be tightly covered. 2. Pour 5 cm deep cold water into the pot and open fire to boil the water. 3. Cut the lobster tail from the middle and remove the black tendons. 4. Steam the lobster tail on the steamer for 4 to 12 minutes. 5. Take out the lobster tail with a food clip. 6. pour the melted butter on the lobster. Method 2: Roast lobster tail 1. Preheat the oven to 18℃ and melt a piece of butter. 2. Cut the shrimp shells with kitchen scissors and remove the black tendons. 3. Put the lobster tail on the baking tray and brush it with butter. 4. The lobster tail needs to be roasted for 15 minutes, or until the temperature of shrimp meat rises to 6℃ to 63℃. 5. Take out the shrimp tail and squeeze the lemon juice. Method 3: Roast the lobster tail with a barbecue oven. 1. Preheat the barbecue oven. 2. Cut the lobster tail with scissors and remove the black tendons. 3. Brush the lobster tail with olive oil and sprinkle some salt. 4. Put the side where the shrimp meat is exposed down on the barbecue grill and turn it over after 5 minutes. 5. Brush the butter on the shrimp and bake for another 5 minutes. 6. Pick up the shrimp tail from the grill and squeeze it with lemon juice before eating. Lobster tails are rich in flavor and can be cooked in a variety of ways, such as steaming, baking in an oven or baking in a barbecue oven. Whichever method you choose, you can leave the meat in the lobster shell and eat it directly from the shell. Learn the following cooking methods, and soon you will be able to enjoy delicious lobster!

method 1: steam the lobster tail

1. put a steamer in a large steamer that can be tightly covered. In order to put down the lobster tail, the pot must be big enough. If you don't have a steamer, put the lobster tail in a small metal strainer to prevent the ingredients from soaking in water.

2. Pour 5 cm deep cold water into the pot and fire to boil the water. How much water to steam lobster tails depends on the size of the pot, but the depth of water should not be less than 5 cm. The role of the steamer or filter basin is to support the lobster tail on the water, but it should be close to the water. Cover the lid and bring the water to a boil over medium-high fire.

3. Cut the lobster tail from the middle and remove the black tendons. Cut the shrimp shell vertically from the middle of the tail with sharp kitchen scissors. Don't cut the meat or open the tail fan. Break the shrimp shell with your fingers, and cut or extract the tendon in the middle of the shrimp tail.

4. Steam the lobster tail on the steamer for 4 to 12 minutes. Uncover the lid and carefully place the lobster tail in the steamer or the top of the filter basin. The size of lobster tail determines the steaming time. 85 to 17 grams of lobster tails need to be steamed for 4 to 6 minutes.

17 to 2 grams of lobster tails need to be steamed for 6 to 8 minutes.

23 to 28 grams of lobster tails need to be steamed for 8 to 1 minutes.

28 to 45g of lobster tails need to be steamed for 9 to 11 minutes.

45 to 57 grams of lobster tails need to be steamed for 1 to 12 minutes.

5. Take out the lobster tail with a food clip. When the time comes, remove the pot from the stove and turn off the fire. Carefully clip out the lobster tail with a food clip. Check whether the meat in the center is steamed-the shrimp will turn opaque white after steaming. If the color is wrong, steam for another 1-2 minutes.

6. pour the melted butter on the lobster. You can melt butter by heating it at low temperature. Try seasoning lobster tails with lemon juice, salt and black pepper, and then dip them in butter.

Method 2: Roast lobster tails

1. Preheat the oven to 18℃ and melt a piece of butter. Cut the butter into small pieces and put it in a heat-resistant plate or milk pot. You can melt the butter on the gas stove or in the microwave oven. Each lobster tail needs about 15 to 3 ml of butter.

2. Cut the shrimp shell with kitchen scissors and remove the black tendons. Insert kitchen scissors between shrimp meat and shrimp shells. Cut the shrimp tail vertically in the middle until it reaches the tail fan. Open the shrimp shell with your fingers, so that the shrimp meat is slightly separated from the shell. The shrimp tendon in the middle of the shrimp tail can be pulled out or cut off with scissors.

3. Put the lobster tail on the baking tray and brush it with butter. When placing the shrimp tails, the meat-exposed side should face up, and the shrimp tails should not overlap. If there are too many shrimp tails, take another baking tray. Brush the melted butter on each lobster tail with a pastry brush.

4. The lobster tail needs to be roasted for 15 minutes, or until the temperature of the shrimp meat rises to 6℃ to 63℃. Insert the probe that reads the thermometer instantly into the thickest part of the shrimp tail to measure the temperature. Don't let the temperature of the shrimp tail exceed the above range. The overcooked shrimp tail will taste as hard as rubber.

5. Take out the shrimp tail and squeeze the lemon juice. Turn off the power, put on oven gloves and carefully take out the baking tray. Put a lobster tail on each plate with a lemon or two next to it, and then serve it immediately. If you like butter, you can also pour some more.

Method 3: Roast lobster tails in a barbecue oven

1. Preheat the barbecue oven. Barbecue ovens that use gas or charcoal as fuel can be used to roast lobster tails. Check whether the stove is clean and whether there is food residue or carbon ash in it before baking.

2. Cut the lobster tail with scissors to remove the black tendons. Put kitchen scissors between the lobster shell and the meat and cut the shell open. Fry all the way down the middle line of the tail, but don't cut the fan tail. Break the shell with your fingers and separate the shrimp meat from the shell. Then, pull out or cut off the black tendon in the middle of the tail.

3. Brush the lobster tail with olive oil and sprinkle some salt. Brush olive oil on the lobster tail with a pastry brush. This will prevent shrimp from sticking to the grill. Sprinkle some salt on the shrimp.

4. Put the shrimp-exposed side down on the barbecue grill and turn it over after 5 minutes. Carefully place the lobster tail directly above the heat source, paying attention to the cut side down. Bake for 5 minutes or until the shrimp shell turns bright red. Then turn the lobster tail over with a clip.

5. Brush the butter on the shrimp and bake for another 5 minutes. Melt 15 ml of butter, spoon some onto the shrimp tail, or you can brush it with a brush. You can also add vanilla or other seasonings such as chives, garlic and tarragon to the butter in advance. Bake for another 4 minutes. Shrimp meat is cooked when it turns opaque white.

6. Pick up the shrimp tail from the grill and squeeze it with lemon juice before eating. Carefully clip the shrimp tail with a barbecue clip, put it on a plate, and then turn off the barbecue. Cut a lemon into four or eight pieces, and put one or two pieces on each plate. You can also put some chives on the plate as an ornament, and then pour butter on it. Everything is ready, you can enjoy the food!

tip lobster tails must be thawed before cooking.

You can also cook lobster tails, simmer them in melted butter, or bake them with stuffing in shrimp shells.