Is It Better To Bake Lobster Tails Directly In The Shell? - Tasting Table

"While you should definitely grill lobster in the shell, Foltz sees pros and cons to baking lobster tails in the shell and out of the shell. Just as shells are the outermost protective layer for live lobsters, they are equally protective when cooking them. "Baking inside the shell helps retain moisture, giving you a juicy result," Foltz says, "but it can take a little longer." Taking the meat out of the shell means lobster tails are more susceptible to drying out in the oven but "the meat cooks faster, allowing for a nice golden crust and more direct flavor from the seasoning.""

"Foltz told us that the choice "comes down to whether you want more moisture or a crispier exterior." But it's pretty clear what his personal preference is to remove the meat from its shell to bake. "Cook[ing] separately allows for even cooking and gives you more control over seasoning," Foltz explains. "It's a balance between moisture and speed - both methods work, but the meat-out method is a safer bet for even/easy results.""

"If you're removing the lobster tails from the shell, you can butterfly the meat to make the exposed surface area even greater. This makes for crispier edges and a larger surface for seasoning. You could also pierce the lobster tail meat with a skewer to ensure it doesn't coil up as it bakes. If you're looking for easy ways to upgrade your lobster fresh out of the oven, sauces like Hollandaise, champagne sauce, and even a simple blend of herbs, lemon, and melted butter will complement its savory, slightly sweet flavor w"

Baking lobster tails inside the shell preserves moisture and yields juicier meat but requires longer cooking time. Removing the meat from the shell accelerates cooking and promotes a golden, crisp exterior while increasing risk of drying out. Cooking meat separately enables more even cooking and greater control over seasoning. Butterflying increases exposed surface for crispier edges and better seasoning coverage. Piercing the meat with a skewer prevents curling during baking. Finish baked lobster with sauces such as Hollandaise, champagne sauce, or a simple herb, lemon, and melted butter blend to enhance its savory, slightly sweet flavor.

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