special occasion recipes

Learn how to cook lobster tail five different ways! I’ve got all the popular methods covered like boiling, steaming, baking, broiling, and grilling.

How to Cook Lobster Tail

lobster tails

water

salt

water of white wine

unsalted butter (melted)

Kosher salt (for seasoning)

Black pepper (for seasoning)

Paprika (for seasoning (optional))

unsalted butter

garlic

paprika

lemon juice

Defrost tails in the refrigerator overnight, then rinse with cool water and dry with paper towels.

For a quick thaw method, submerge lobster tails in a bowl of cool water for 30 minutes. For large tails discard the water and refill the bowl another 30 minutes, or until flesh is flexible and no longer icy.

Defrost lobster tails

For a beautiful presentation with the meat on top of the shell. Works for all cooking methods except boiling.

Using sharp kitchen shears cut the top part of the shell lengthwise. Start from the exposed meat side down to just before the tail fin.

Remove any dark-lined digestive tract that runs down the middle of the tail if present and discard. Wash the tail with cool water and dry thoroughly.

Flip the lobster tail over with the abdomen facing up. Use your thumbs to gently press the ribs to crack them. This will make it easier to open the top part of the shell and remove the meat.

Open the shell starting at the wide base of the tail, run your fingers between the meat and shell to release. Carefully lift the meat out, but keep it attached to the tail end. Lay the lobster meat on top of the shell.

Butterflied Lobster

Add water and salt to a large pot making sure its enough to cover the lobster tails.

Bring the water to a boil, then carefully add the tails to the pot.

Cook until the meat is translucent, pinkish-white, and shells are red, about 1 minute per ounce.

Drain and allow to slightly cool before opening the shell to remove the meat. Add desired seasonings.

Boiled Lobster Tail

Add 2 inches of water to a large pot, then place the steamer basket on top.

Bring water to a boil, once the steam has formed add the lobster tails and cover. Do not overcrowd the pot, work in batches if needed.

Cook until the meat is firm, pinkish-white in color, and the shell is red, about 45 to 60 seconds per ounce. Keep a close eye on appearance change as it can overcook quickly. Add desired seasonings.

Steamed Lobster Tail

Set the oven rack to the middle position and preheat to 425ºF (218ºC).

Brush the lobster with melted butter, and season with salt, pepper, and paprika if desired.

Place lobster tails in a baking dish, then add just enough water or wine to cover the bottom of the pan, about ½ cup.

Bake until the flesh is firm and pinkish-white, about 1 to 2 minutes per ounce.

Baked Lobster Tail

Brush the flesh with melted butter and season with salt, pepper and paprika if desired.

Place tails, flesh-side up on a foil-lined baking sheet.

Set the oven rack to the upper position, about 10-inches from the broiler.

Broil until the shell is red in color and meat is firm, pinkish-white and cooked through, about 5 to 8 minutes depending on the size.

After 4 minutes of cooking time, check every minute after to prevent over-cooking.

Broiled Lobster Tail

Preheat the grill over medium heat for 15 minutes, between 350 to 400ºF (177 to 204ºC).

Clean the grill and then grease with oil.

Brush the lobster with melted butter, season with salt, pepper and paprika if using.

If cooking lobster in the shell, grill flesh-side down if cut in half, cook until lightly browned, 4 to 5 minutes. Flip and cook until the flesh is pinkish-white in color.

If cooking butterflied lobster tail, place on the grill flesh-side up. Cook until the flesh is pinkish-white, at least 10 minutes. More time will be needed for larger tails.

Grilled Lobster Tail

In a small bowl melt butter in the microwave in 30-second intervals, or melt over medium-low heat in a small pot on the stovetop.

Once melted, whisk in garlic, salt, pepper, paprika, and lemon juice.

Serve on the side with cooked lobster tails.

Lemon Garlic Butter Topping

Bring a little sunshine into your life with Simmone Logue&#8217;s lemon curd cheesecake recipe – crammed full of bright and zingy flavour, it&#8217;s the perfect dessert for citrus lovers. Add a boozy note and try our white chocolate and limoncello cheesecake too – it&#8217;s strictly for adults only.

Lemon curd cheesecake

digestive biscuits,

caster sugar

unsalted butter, melted

tsp warm water

For the filling

cream cheese, softened (we recommend Philadelphia)

soured cream

eggs

lemon

For the lemon curd topping

free-range egg yolk (around 1 medium free-range egg yolk)

To serve

cream,

lemon (optional)

Sifted icing sugar

You’ll also need…

23cm loose-bottomed cake tin

Grease the base of the cake tin, then line the base and sides with baking paper. Break the biscuits into chunks, then put in a food processor. Whizz until the biscuits have the consistency of sand, then tip into a bowl. Add the sugar, the melted butter and water, then mix until all the crumbs are damp with the butter, like wet sand. Tip the crumbs into the cake tin, then use the back of a metal spoon or a straight-sided glass to press the mixture into the base of the tin. Put in the fridge to set for an hour or so.

When you’re ready to bake, heat the oven to 170°C/150°C fan/gas 3½. To make the filling, beat the cream cheese and sugar in a bowl, using an electric mixer, until soft and well combined. Add the soured cream and beat on a slow speed to combine. Don’t overbeat the mixture or beat it too fast, as this will beat in air and make the cheesecake rise as it cooks, then crack as it cools – always set the mixer speed to slow-medium. Add the eggs one at a time, beating in each one until incorporated. Add the lemon zest and juice, then beat slowly for about a minute.

Pour the mixture over the biscuit base. Bake for 1 hour or until the cheesecake is a light golden colour, but still a bit wobbly in the middle. Leave to cool in the oven with the door ajar. Refrigerate for 12 hours or overnight until chilled.

To make the lemon curd topping, put the butter and lemon zest in a heavy-based saucepan and put over a medium heat. In a separate bowl, mix together the egg yolk and sugar. When the butter has melted, add the egg yolk mixture and lemon juice, then whisk constantly using a balloon whisk until the curd thickens. This will take about 10 minutes. Leave to cool.

Just before serving, carefully remove the cheesecake from the tin, then spread with most of the lemon curd. Decorate with big dollops of thick cream and candied lemon slices, if desired. Drizzle with the remaining lemon curd, dust with icing sugar, then serve.

Here is the holiday breakfast recipe you have been looking for or anytime you want to have a delicious upgraded &quot;fancy&quot; breakfast! This recipe is easy, delicious and everyone in your family or guests alike will be obsessed!

Bacon and Egg Croissant Boats

croissants

Wellshire Farms Bourbon Maple Bacon

olive oil

spinach

cheddar cheese

tsp salt

tsp pepper

milk of choice

chicken broth

yellow onion

chives

tbsp organic all purpose flour

In frying pan add in your 5 slices of Wellshire Farms Bourbon Maple Bacon. I do not add any grease to the pan, because it will not need it, the grease from the bacon does the job. I cook mine for 6 minutes on each side, because I like mine crispy. You want it to be 3/4 done cooking to your liking. This is because you will cook it for a bit longer in the oven when you stuff your boats. So I cook mine for a total of 12 minutes. Cover with a sheet of aluminum foil as you cook. This will keep the heat in and ensure even cooking as well as minimize the bacon grease getting over you stove.

Once the bacon is done, transfer to a plate with a paper towel to soak up excess grease then you will get started on your gravy in the SAME pan.

Take the aluminum foil you covered your frying pan with. Create a boat with the foil, this way you can pour your bacon grease in it, not down your drain and allow it to cool before throwing away. Reserve 1 tbsp of bacon grease in your pan. Do not scrap any of the scraps out of the pan, you want this flavor for your gravy.

Add in onion and turn on medium low heat to start. Cook your onions in the bacon grease for 1 minute. Add in your cloves garlic minced and mix into the onions. Turn up to medium heat now and saute for 2 minutes.

Then add in your 2 tbsp flour, mix into your onion and garlic mixture. Cooking for another 2 minutes, mixing occasionally so it does not burn. After pour in your milk. Start whisking it to thicken.

After it is clump free, add in your sharp cheddar cheese and continue to whisk, while gradually adding all your chicken broth to thin to perfect gravy consistency. Turn down to low heat and keep the broth handy. As it cools you will want to continue to thicken it. Stir in the chopped chives, and then keep on low, occasionally stirring while you get the stuffing for the boats ready.

Cheddar Chive Gravy

Preheat oven to 350

On baking sheet, line with parchment paper. Take croissants and line them on the baking sheet ,evenly spaced. Hollow out the tops of the croissants to create &quot;boats&quot; as pictured and seen in the video above. Do not cut all the way through, you want your eggs to be craddled in the &quot;boats.&quot;

Spray the tops of your croissants with olive oil, then place in oven at 350 degrees for 5 minutes while you start your egg mixture.

In medium frying pan, add olive oil on medium heat. Let heat for 2 minutes. Then add in the 6 eggs scrambled. You will cook them for about 3-4 minutes on medium heat. You do not want them cooked all the way, because they are about to go in the oven.

After cooking for 2 minutes, add in the salt, pepper, paprika, cheddar cheese and chopped spinach. Continue to cook down your spinach as you cook for the last 2 minutes.

This should bring you right to where your criossants are done. You will then break apart your cooked bacon from above into the egg mixture and mix until fully incorporated.

Evenly divide the bacon egg mixture into each boat. Optional to top with more cheddar cheese. Then bake at 350 degrees for 10 minutes. Take out, serve on your plate with breakfast potatoes or fruit salad, drizzle with your delicious cheddar chive gravy and ENJOY!

Bacon and Egg Croissant Boat Stuffing

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How to Cook Lobster Tail

Lemon curd cheesecake

Bacon and Egg Croissant Boats

Top 3 special occasion recipes recipes from across the web

The most viewed special occasion recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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How to Cook Lobster Tail

Lemon curd cheesecake

Bacon and Egg Croissant Boats

The most viewed special occasion recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine