How to Cook Shell-Off Lobsters in the Oven

Lobsters (colloquially known as lobsters) For many, lobsters are still considered a delicacy. They can be enjoyed not only in restaurants. If you live by the sea and have fish markets in your city, or if you live in a large city with large grocery stores, you can easily get your hands on this valuable seafood. Lobsters can be cooked in a variety of ways: boiled, baked, or steamed. Most often, lobsters are cooked whole, with the shell and claws. But here we'll describe how to cook lobster meat without the shell.

So, you will need:

– 6 lobsters (you can take more or less as desired);
– 1 cup melted butter;
– salt and pepper;
– 2 lemons (cut into slices).

Preparation:

1. If you're using frozen lobsters, transfer them from the freezer to the refrigerator 8-10 hours before cooking. Alternatively, place them in a bowl of cold water for the same amount of time. Avoid defrosting lobsters for longer than this, as their flesh will become tough and tasteless after cooking.

2. After lobsters If the lobsters are slightly defrosted or fresh, insert kitchen shears between the flesh and the shell and carefully cut through the shell from head to tail. Leave the tail intact. Use the shears to loosen the lobster flesh from the shell and tail.


3. Preheat the oven to 350°F (175°C). Place the lobsters on a baking sheet. Brush each one with melted butter and season with salt and pepper. Bake for 15 minutes. The internal temperature of the lobsters should be 140-145°F (60-62°C). When done, the lobsters should be bright red and the meat firm.

Serve the lobsters immediately with melted butter and lemon.