LOBSTER RECIPES
	Weyand Fisheries, Inc.

General Information:

All Weyand's lobsters are premium, first grade tails.  We carry both warm water tails from Brazil and Nicaragua and cold water tails from either South Africa or South Australia.  Lobsters should not be stored in the refrigerator; the quality of the meat degrades quickly after the product is thawed.  Instead thaw your lobster tails in cold water, not more than 1 hour in advance of cooking.

Recipes:

BROILED LOBSTER TAILS
Use approximately 1-4 oz. to 10 oz. lobster tail per person
Step 1:  Thaw the lobster in cold water, approximately 1 hour before cooking.   Do not thaw more than 3 hours in advance;  the lobster meat will become soft.
Step 2:  Cut the upper shell with scissors down the  middle of the back leaving the tail intact.
Step 3:  Lift the uncooked tail meat out of the shell to rest on the back.
Step 4:  Split the tail meat approximately half way through and butterfly over the shell.
Step 5:  Brush with butter and broil about 6 inches from the source of heat for appx. 1 to 1.5 minutes per lb. or until flesh is no longer translucent.  DO NOT OVERCOOK.

  [ Home ]  [ Top ]

    Copyright @ 2000 Weyand Fisheries, Inc.
    Last updated August 21, 2000