If you are a regular reader of my blog, you know that I love Chesapeake’s here in Knoxville. They are truly the best seafood place in our town. I have blogged about our fabulous New Year’s Eve dinners in the past:
Back on November 26th, I sent the following tweet to Chesapeake’s:
hey @chesapeakestn – how about sharing some tips for cooking lobster tails in the oven? seasonings, etc. thank you! 🙂
— Glenneth Reed 😎 (@GlennethDotCom) November 26, 2013
They responded by inviting me back into their kitchen. I was lucky enough to visit their kitchen earlier in the year to talk about crab cakes. I joke that it is safe for me in their kitchen because the fire department is right next door.
Monday afternoon, Mom and I headed to Chesapeake’s to meet with Aaron and get some tips and tricks for cooking lobster tails. Let’s dive right into it.
When you get your lobster tail, you want to:
This looks like a lot of steps, but really takes less than five minutes to prepare the lobster tail.
We did two different versions.
The “Old Fashioned Style” – soak in clarified butter then sprinkle both sides with salt, pepper, parsley, and chives. (This is done while the meat is out of the shell.) You could also add something like Rosemary or Tarragon while making this version.
The “Spicy Style” – sprinkle Old Bay and Cayenne on the top of the tail. (This is done once the meat is back in the shell.)
For conventional ovens, cook 10-15 minutes at 400 degrees. If you have a meat thermometer, you are aiming for between 155-160 degrees. You will notice the shell turning red during the cooking process.
Once finished, serve with lemon and drawn butter.
They were delicious! I couldn’t decide which style was my favorite.
Later in the week I will share more lobster tales, more information about Chesapeake’s, and some photos of how beautifully decorated they are for the holidays. If you are in Knoxville and wanting to buy lobster tails, check out The Fresh Market. They often put them on sale or buy one get one free.
Thanks to my Mom for many of the photos you see here. She was the official photographer! I cannot thank Bart enough for setting this up. HUGE thanks to Aaron, Rodney, and all of the Chesapeake’s staff for being so friendly.
Have a healthy day! Happy Eating!
Disclaimer: I am not an employee of Chesapeake’s or any of their sister companies. I do frequent them on a regular basis however as I love their food. I did NOT receive any payment for this post (except for the lobster I got to eat). I was given a fabulous opportunity to learn and the chance to write a blog post about it. All opinions are mine.