Mother's Day is just around the corner, it's your chance to show your appreciation towards your mom. Make this year a little special by delighting your mom with a lovely home-cooked lobster dish because your mom deserves a break from cooking! We guarantee that she would be touched by it.
We found these awesome recipes that are easy for beginners, learn to cook Lobster Tails with Lemon-Garlic Butter in the air fryer and lobster stock with the remaining parts of the lobster. Let's get started!
Easy Air Fryer Lobster Tails with Lemon-Garlic Butter Recipe
1 Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and meat with kitchen shears. Cut to, but not through, the bottoms of the shells. Spread the tail halves apart. Place tails in the air fryer basket with lobster meat facing up.
2 Melt butter in a small saucepan over medium heat. Add lemon zest and garlic; heat until garlic is tender, about 30 seconds. Transfer 2 tablespoons of butter mixture to a small bowl and brush onto lobster tails; discard any remaining brushed butter to avoid contamination from uncooked lobster. Season lobster with salt and pepper.
3 Cook in an air fryer at 195°C until lobster meat is opaque, 5 to 7 minutes. Spoon reserved butter from the saucepan over lobster meat. Top with parsley and serve with lemon wedges.
What to do with the remaining lobster parts?
Fret not! We got you covered on what you can do with the remaining lobster parts. After extracting the meat, do not throw away the lobster shells.
The lobster shells are a great source of flavour and can make a delicious stock that can be used in seafood soups. You can leave the shells in the freezer until you are ready to make the stock.
- 4 cooked lobster bodies, plus their claw and tail shells
- 2 tablespoons olive oil
- 1 cup dry white wine
- 1 large leek, dark green leaves only
- 6 large garlic cloves, smashed and peeled
- 3 large sprigs fresh tarragon
- 2 tablespoons tomato paste
- 1 1×3-inch strip orange zest
- Kosher salt
- 1 teaspoon cracked black peppercorns
1 Position a rack in the upper third of the oven and heat the oven to 230°C
2 Split the lobster bodies with a kitchen knife. Remove and discard the stomach sack about 1 inch behind the eyes and the tomalley (the light green part), if desired.
3 Put the bodies (including the roe if female) and claw and tail shells on a large rimmed baking sheet and toss with the olive oil. Arrange in a single layer and roast in the oven until the shells look slightly bleached and dry, about 20 minutes.
4 Transfer the shells to an 8-quart stockpot. Add the wine to the baking sheet and scrape up any brown bits. Pour the wine mixture into the stockpot and add 12 cups of water, the leek leaves, garlic, tarragon, tomato paste, orange zest, 1 tsp. salt, and the peppercorns.
5 Bring to a boil, skimming off any foam. Reduce the heat and cook at a gentle simmer until the stock is full flavoured, 1-1/2 to 2 hours.
6 Set a colander over a large bowl and strain the stock, pressing on and then discarding the solids. Cool completely before refrigerating or freezing.
Surprise your mom with these easy lobster recipes! What's better than being able to enjoy delicious meaty lobsters in the comfort of your home with your loved ones?
We are excited to see what you have prepared for your mom, do tag us @globalliveseafood on Instagram to show us your tasty creations!