Friday, December 16, 2016

Deviled Lobster Tails – There's Something in the Details

I never blame people for not wanting to work with fresh lobsters, but when it comes to lobster tails, there is no excuse. Well, I guess the enormous price tag is also an excuse, but other than that, no excuse. 

Speaking of price tags, since the recipe is so straightforward, I’ll spend the rest of the post ranting about pre-thawed lobster at the market. When buying your tails, ask the person working the fish department to go into the freezer, and get you ones that are still frozen. Lobster tails are always flash frozen shortly after being caught, and sent to the grocery store in this state, which is how they should be sold, except they’re not. 

What the grocery store does is thaw them, and pile them in the fish case, so you think a big batch of fresh lobster tails have just arrived from Cape Cod. They sit there for a day, or two, or three, getting less fresh and sweet by the minute. So, bypass the “fresh,” for the frozen, which are fresher. I really hope that all made sense, but regardless, with fancy dinner party season in full swing, I really do hope you give these deviled lobster tails a try soon. Enjoy!


Ingredients for 4 portions:
Please note: I never measure when I use this technique, and so these are just guesses. Everything in this is “to taste,” so work accordingly.
4 frozen lobster tails, thawed and split as shown
1/4 cup mayonnaise
pinch of salt
1 tablespoon sriracha hot sauce
1/4 teaspoon cayenne
1 teaspoon paprika
1 teaspoon lemon juice
2 tablespoons chopped tarragon, chervil, or dill

26 comments:

Grastermane Forte said...

I will say this is why I love my grocery store, they tag all fish to the quarter hour it was thawed and start reducing the price after 12 or so hours, meat is also marked this way and I will only shop there or a fishmonger or actual butcher due to this fact.

Kitchenwitch said...

I wonder how this would work with the recently posted bernaise.I'm imagining pretty well.

Rose the CatLady of 4th Street said...

I wonder if this would go well with a bed of quick pickled shaved cucumber?

Rose the CatLady of 4th Street said...

I wonder if this would taste good over a bed of quick pickled shaved cucumber? Or would that be to much sour and drown the lobster?

robert m said...

Glad I live in New England. I can get cheap fresh lobster at any grocery store. Right now its like $6.99/lb

rodentraiser said...

Looks absolutely delicious, but are those LEGS on that shell?!? (sorry, I have a very low tolerance for anything that creeps or crawls)

astrochris said...

I assume the right way to thaw them once you get them home is to let them sit in the fridge overnight? I'm thinking about suggesting this for New Year's Eve, and want to make sure I've planned ahead correctly.

Thanks for all your recipes and videos!

Jason E said...
This comment has been removed by the author.
Jason E said...
This comment has been removed by the author.
Jason E said...

Thanks Chef, looks great! Curious if the lobster buying method applies to shrimp and other seafood too?

Daryl said...

Looks delicious. How do you recommend thawing the frozen tails?

Jason Carter said...

I only wish I wasn't allergic, because damn that looks delicious!

Redcaddy said...

I know you really meant 'There's something in De Tails'! Trying this tonight. Looks and sound great!

Mike Rosenberg said...

Since I live on Cape Cod, can I just buy them out of the case, or should I still ask for the frozen ones?

Rachel K.R. said...

You have inspired me to try something new. Thank you!

Stephanie Edwards said...

These look great Chef John! I usually only like to enjoy lobster in its purest form with plenty of butter. I do have a food wish, could please you make canelé? I would love to see you make these, as it might inspire in me some confidence to make them on my own. As you've said food sense fear.

Cheers,

~Stephanie

rancholyn said...

Thanks for the recipe and discussion about buying Lobster tails flash frozen. I'm originally from Boston but have been living in California (The Desert now) for 20 years. I do miss fresh Lobster!!! Now I won't hesitate to try flash frozen...

Bob Beattie said...

Somebody has to kill it, it should be you! If you can not then make a salad.

Cigarro said...

I'm betting this would work with King Crab also!

Renata Jusis said...

Completely off topic from this recipe but I just have to say I absolutely love all your recipes. Until 4 years ago I despised cooking anything but basic meals. Recipes were completely daunting to me until my girlfriend turned me on to you and now every meal of yours I've made, and I'm going to say at least 30, have come out superb!!! I've never had anything come out badly...Tonight I'm making the smothered pork chops and I have the egg nog chilling in the fridge(my sons request minus the alcohol unfortunately) He rates my meals from 1-10 and I usually get a 13 or 14 which makes me so happy considering I rarely cooked until he was like 12. I love trying your recipes and even have yearly holiday requests like your pistachio sweet potato casserole and corn, mushroom spoon bread, which I'm making for Christmas. Thank you so much for what you do and I look forward to many more delicious meals!

Nick Chaillier said...

Hi Chef John, I genuinely love you and I love your work but it's 2016 now, for the love of God please get a proper CMS and make your site mobile responsive.
I endure the poor user experience because your content is amazing, you're amazing and it's all free of charge, but I would happily pay a small subscription fee for a proper site.
No one's standing around in their kitchen with their laptops and you should have a mobile first strategy - I'm a digital marketing consultant, if you want some free of charge advise, ping me a note.

Nick

Chef John said...

Sorry Nick, but Allrecipes.com manages the content! I'm just the talent! ;) Please send any and all complaints on functionality to them, but in the meantime thanks!!

Frank said...

Merry Christmas, Chef.

Gustavo Woltwann said...

This is a great dish! I tried serving it during New Years eve and everyone just drop their jaws and said I could be a chef! Thanks for this!

A.C. said...

This is an awesome recipe! I have never been very creative when it comes to lobster. Than you Chef John!

Karen said...

I made this for my love's Valentine Day dinner and it was way too salty. Did I neglect to do something in the preparation?