HOW TO COOK LOBSTER TAIL IN THE PRESSURE COOKER!! NOREEN'S KITCHEN BASICS!!

Going back to basics, in a way you may not have thought of. Today I am going to show you how I cook lobster tail in the pressure cooker! This is the quickest, best, most convenient way I have found for cooking these luxurious gifts from the sea. I am making these to use in another video for another regional sandwich favorite that I am excited to share so be sure to stay tuned for that one coming up later this week. Since my recipe requires lobster, we have to cook some and I wanted to take the opportunity to share how I do mine in the pressure cooker! I know you are going to love this idea and I think you are going to really want to give it a try!

We are starting off with four small lobster tails that I got from my local fish counter at Harris Teeter. These are a little on the small side, but this is what they had fresh today so we went with it. I like to process these a little before cooking and that requires nothing but a good rinse in cold water and a pair of kitchen utility scissors.

I like to cut all the way down the top side of the shell splitting in in half, but not cutting the whole tail in half. Then I run my fingers just between the meat and the shell to loosen gently This is not neccesary but I wanted to show you how to do it. The meat will loosen from the shell after cooking as well. Next you want to turn the tail upside down and being careful to avoid the barbs that run down the center of the tail, gently press at each division to crack the shell. This will help to avoid curling while cooking.

Now it's time to put everything into the pressure cooker! Add 1 cup of water, wine or beer to the vessel along with the juice of 1 lemon. I also tossed the lemon halves in the basket after I squeezed them for extra flavor during the cooking process. Then pop your prepped lobster tails in the basket and sprinkle with your favorite seafood seasoning. Today I am using some seasoning from Saltopia that my brother gave me as a gift this past Christmas. It smells and tasted amazing! But the standard Old Bay will work just fine!

I popped the lid on my cooker, made sure the vent valve was shut and set the machine on the "fish and vegetables" setting on the low option for 2 minutes which is the default. This will allow the machine to come to pressure, cook and then I like to allow the vessel to sit for two more minutes before quick releasing the remaining pressure from the vessle. Now your lobster tail is perfectly done and you can serve it or chill it for use later, which is what I am planning to do.

I hope that this was somewhat helpful in giving you a new idea in a way to cook lobster without having to boil large vats of water on the stove. This is quick, easy and makes a delicious end product. I hope you give this a try sometime soon and I hope you love it!

Happy Eating!
Get my cookbooks here: http://bit.ly/1czqM5R

Business Inquiries can be sent to:
info@noreenskitchen.com

Check me out on social media!
Facebook: http://on.fb.me/12bdibt
Twitter: @noreenskitchen
Instagram: http://bit.ly/12bdqrp
Google + http://bit.ly/1o5GMYy

**MAILING ADDRESS***
Noreen's Kitchen
PO Box 14173
New Bern, NC 28561

Have a question for me? Send me an email:
info@noreenskitchen.com

Noreen's Kitchen Community Guidelines (The Rules)
http://bit.ly/2i7VocU

Any links to Amazon are, in many cases, affiliate links.


Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.