Lobster Tips & Tricks – Chesapeake’s

Chesapeake's Knoxville, TN

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:

New Year’s Eve Seafood Dinner
A Fabulous New Year’s Eve

Back on November 26th, I sent the following tweet to Chesapeake’s:


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.

Lobster Tails

When you get your lobster tail, you want to:

  • split it open
  • cut along the tail
  • make two little cuts at the end of the tail
  • break the back and open
  • pull the meat out
  • make incisions along both sides of the meat to keep the tail from curling
  • put the meat back in the tail

This looks like a lot of steps, but really takes less than five minutes to prepare the lobster tail.

Breaking the Back

Making Incisions

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.)

Ready for the Oven

Ready for the Oven

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.

Lobsters in Conventional Oven

Once finished, serve with lemon and drawn butter.

Spicy and Old Fashioned Lobster Tails

They were delicious! I couldn’t decide which style was my favorite.

Glenneth with Lobsters

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!

1-glenneth-web

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.

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Joyce
Joyce
6 years ago

Yummy!

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[…] my first post about Chesapeake’s, I shared tips and tricks for cooking lobster tails. In my second post, I shared how beautifully decorated for the holidays they are. In this final […]

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[…] my first post about Chesapeake’s, I shared tips and tricks for cooking lobster tails. In my second post, I shared how beautifully decorated for the holidays they are. In this final […]

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[…] this week, I headed to Chesapeake’s and learned tips and tricks for cooking lobster tails. I had planned on one more blog post about my experience, but it looks like I have enough info and […]

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