I just bought some giganto-normous lobster tails that I'm making as part of the V-day dinner; I've cooked them before with some pretty good success. Anybody got good suggestions for preparation; I can handle the seasonin' baby.

Man... I had crab legs at Shaw's on Saturday. Nothing like seafood for V-Day! Sorry, I'm no help to you... but those fucking crab legs were delish.

God damn I have to go back soon.

damn, someone's makin the big bucks

As long as they were free range lobsters.

Y'all suck a fatty, but no fear----I can out-cook 95% of you motherfuckers so I'll pull it......

its all about where you spend it hoss......aka invest in Krylon....

steam them fuckers and then mix honey brown and some melted butter, dip, bust a nut.

holla at your boy.

I picked up a halibut steak for V-day dinner. I considered crab but I didn't know what to do with a 2 foot king crab leg...

i've grilled lobsters before. it's pretty easy. I don't remember what preparation I did for them though.

of course, this post is way late. and lackin useful information.

It was cool baby; Dalen, didn't see your post in time; next time, brother, next time.

I had planned on grilling most of the meal, but I had a last minute problem with the grill. So basically I steamed the lobsters, then smeared on a fine butter,EVOO,garlic,lemon,cajun baste and popped 'em in the oven for a couple; had to cook the little filets in the oven too (EVOO,salt, pepper,balsamic,rosemary),steamed asparagus instead of grilled (little butter,fresh lemon juice and zest, diced onion, garlic), and the little new potato pieces were delicious.

WINE!

good god son, you had yourself a feast! sounds delicious.

Sorry I didn't catch this in time, i was busy cooking for valentine's day.

I've done lobster tails a few ways, grilled, roasted, stuffed.

Here's an easy one I picked up in FL.

Roasted Lobster Tails and a Ginger Dipping Sauce.

For the Sauce:

3/4 teaspoon dry mustard

1/2 teaspoon water

3 tablespoons low-sodium soy sauce

1 tablespoon plum sauce

1 tablespoon dry sherry

3/4 teaspoon minced peeled fresh ginger


For the Lobster:

2 (8-ounce) frozen lobster tails, thawed

Cooking spray

1 teaspoon vegetable oil

1/4 teaspoon dark sesame oil

1/4 teaspoon black pepper

Sliced green onions (optional)




Preheat oven to 425 degrees F.


FOR THE SAUCE:
Combine mustard and water in a small bowl; stir well with a whisk. Stir in soy sauce, plum sauce, sherry, and ginger and then set aside.


FOR THE LOBSTER:
Make a lengthwise cut through the top of each lobster shell using kitchen shears, cutting to, but not through, lobster meat; press shell open. Place the lobster tails, cut sides up, in a shallow roasting pan coated with cooking spray. Combine the oils and pepper, and spoon over the lobster meat.


Bake at 425 degrees F for 13 minutes or until the lobster meat turns opaque. Serve lobster with sauce, and garnish with onions, if desired.

ALASKAN KING CRAB
- best food on earf