Florida Lobster Tails Or Bugs Recipes

Steps:

• 1. You will need something to steam the lobsters in I have a pot with a steamer insert in that I use for this
• 2. Before you cook the lobster tails, take a sharp knife and cut them to split the shells. Don't cut them in half, just cut them so eating them will be easier when they are cooked
• 3. Put everything in the water except the lobster tails. Bring the seasoned water to a simmering boil.
• 4. Put the lobster tails in the steamer basket, cover, and steam until they turn bright red, and flesh is translucent. this could take from 10 to 15 minutes depending on the size of the lobster.
• 5. Serve with melted butter.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the lobster tails straight down the middle using kitchen shears. Butterfly the lobster meat by pulling it through the opening and laying the meat on top of the shell. Rinse tails under water; place in an oven-safe baking dish.
• Combine melted butter, garlic powder, and parsley in a bowl. Mix together with a spoon.
• Season lobster tails with seafood seasoning and pour melted butter mixture on top until each tail is completely covered. Squeeze lemon juice over top.
• Bake in the preheated oven until shells are bright red and meat is opaque, 12 to 15 minutes. An instant-read thermometer inserted into the centers should read 140 to 145 degrees F (60 to 63 degrees C).

Steps:

• Blanch bugs in a small pot of water containing the teaspoon of salt for around two minutes.
• Remove the tails ny tearing from the body as close as possible to the head without bringing any organs along.
• Run a knife down the length of the belly of the tail and remove the thin sections to either side.
• Melt butter by microwaving in a cup for 30 seconds or so.
• Add parsley, chilli sauce, crushed garlic, chilli flakes and pepper and mix well.
• Fill bug tails with plenty of the mixture.
• Place tails shell side down over BBQ grill plate and cook around 10 minutes over medium heat.

Steps:

• Mix 1/2 cup of butter with hot pepper sauce and Key lime juice in a small bowl; cover with plastic wrap and refrigerate for at least 3 hours.
• Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat; stir in shrimp and lobster tails. Cook and stir until shrimp just turn pink, 2 to 3 minutes.
• Reduce heat to medium and stir in the mushrooms, garlic, and white wine; continue to cook and stir until the mushrooms have released their liquid and are tender, about 5 more minutes.
• Remove from heat and stir in the Key lime juice mixture until melted.