As a Southern girl with family from in New Orleans, I always think of lobsters as giant crawfish. To make this dream come true, I want to crab boil a bunch of lobsters from Chris’ next pull. Hell. Yes. On top of being bigger, one big difference between the two crustaceans is that getting to the lobster meat is very different from getting to the “mudbug” meat. ”.
For example, if you gently squeeze and crack the tail and then use a “lobby” to peel off the shell, you might get cuts, a sore hand, and a broken spirit. Yikes!.
So! Here’s a step-by-step photo guide on how to do it correctly. Or, as we say, *LIKE A BOSS!* .
*For the example below, we used steamed lobby tails. To do this, we steamed the whole lobster and then “tailed” it, which means we cut off the tail. BUT! You can cut raw lobster tails just the same, then grill or cook to your liking. .
Lobster medallions make for an elegant, restaurant-quality meal you can enjoy right at home. These tender morsels of lobster meat cooked in butter and herbs are simple yet impressive. But properly cutting raw lobster tails into medallions does require some finesse. Follow this step-by-step guide to learn the tricks for preparing flawless lobster medallions.
What are Lobster Medallions?
Lobster medallions are slices of lobster tail meat cut into rounds Whole lobster tails are split open, meat removed, then sliced crosswise into coins about 1-inch thick These medallions are then sautéed in butter or olive oil and herbs until lightly browned yet still tender inside.
Compared to eating a whole lobster tail, the medallions offer more surface area to soak up all the delicious butter flavors. Their round shape and petite size also gives them an elegant, refined look Lobster medallions bring gourmet seafood dining to your home table.
Benefits ofCooking with Lobster Medallions
Cutting lobster tails into medallions offers several advantages
- More flavor infusion – Increased surface area lets lobster meat absorb more sauce and seasoning
- Faster, even cooking – Medallions cook faster and more evenly than whole lobster tails
- Easy portion control – Uniform medallions allow consistent serving sizes
- Visually appealing – Medallions have a tidy, elegant presentation
Lobster medallions also allow you to stretch lobster meat further. A little goes a long way when cut into medallions versus served whole in the shell.
What You Need to Make Lobster Medallions
To create restaurant-worthy lobster medallions at home, you’ll need:
- Raw lobster tails – Look for fresh or frozen and thawed raw tails. Avoid pre-cooked.
- Sharp kitchen shears – Sturdy shears easily cut through shells and lobster meat.
- Sharp knife – A quality chef’s knife helps slice meat cleanly.
- Cutting board – Provides stable surface for cutting medallions.
- Herb butter – Lemon-garlic butter or other compound butter adds flavor.
- Sauté pan – Cooks lobster medallions evenly and absorbs butter flavors.
Quality raw ingredients and the right tools are key for success. Now let’s get cutting!
Step-by-Step Guide to Cutting Lobster Tails into Medallions
Follow these simple steps for perfect lobster medallions every time:
1. Split the Lobster Tails
- Place lobster tail shell-side up on a cutting board
- Using kitchen shears, cut lengthwise down the center of the shell
- Cut all the way through the top of shell and flip open
- Remove meat and rinse under cold water
2. Remove the Lobster Meat
- Lay split side of tail down and detach meat from bottom shell
- Keep meat attached at the wider end
- Pull meat out slowly, keeping it all in one piece
3. Prepare the Lobster Meat
- Inspect the meat for shell fragments
- Pull out and discard any cartilage running through the center
- Rinse under cold water again and pat dry thoroughly
4. Cut the Lobster Meat into Medallions
- Start at the wide end and carefully slice across into rounds
- Cut each medallion about 1-inch thick
- Work down towards the tail end, cutting medallions the whole length
5. Chill Until Ready to Cook
- Place lobster medallions in a single layer on parchment paper
- Cover with plastic wrap and refrigerate 30 minutes to firm up
- Chilling makes medallions easier to handle when cooking
When ready to cook, season medallions with salt and pepper. Heat butter or oil in a skillet over medium-high heat. Add medallions flat side down in a single layer. Cook 2-3 minutes per side until opaque and warmed through.
Tips for Cutting Perfect Lobster Medallions
Follow these pro tips as you prep your lobster medallions:
- Choose the thickest part of tails for medallions.
- Cut medallions to a consistent 1-inch thickness.
- Make medallions the same small size for even cooking.
- Work slowly and carefully with a very sharp knife.
- Keep meat cold while cutting to firm it up.
- Dry meat well so medallions don’t stick while cooking.
Take your time and focus on consistency to end up with professional-quality medallions.
Common Lobster Medallion Mistakes to Avoid
It’s easy for lobster medallions to go from succulent to tough and chewy. Steer clear of these common errors:
- Overhandling the meat when raw
- Cutting medallions too thin or too thick
- Cooking medallions over too high heat
- Crowding the pan and steaming vs searing
- Cooking medallions too long and overcooking
Gently handle the delicate meat, maintain 1-inch thickness, sear in a single layer in hot butter, and remove from heat while still translucent in the center.
Serving Suggestions for Lobster Medallions
Once you’ve mastered the art of cutting and cooking lobster medallions, serve them in style:
- Over pasta – Toss with linguine and white wine garlic sauce
- As an appetizer – Top with lemon aioli for easy hors d’oeuvres
- On arugula salad – Serve warm medallions over peppery greens
- In lobster rolls – Mix with mayo and pile into toasted buns
- With drawn butter – Keep it classic with lemon wedges on the side
However you choose to serve them, lobster medallions are sure to impress dinner guests and delight your whole family. Once you get the medallion method down, this luxurious surf and turf is surprisingly simple to make anytime.
Frequently Asked Questions
How big should lobster medallions be?
Cut medallions about 1-inch thick for the best texture and cooking. Keep them uniform in size.
What part of the tail should I use?
Focus on the widest part of the tail where the meat is thickest. The skinny tail end may shred when slicing.
Can I prepare them ahead of time?
Yes, prep medallions up to a day ahead. Store tightly wrapped in the fridge until ready to cook.
What is the best way to cook lobster medallions?
Searing in hot butter or oil over medium-high heat delivers the perfect texture. Baste with herb butter as they cook.
Enjoy Restaurant-Worthy Lobster Medallions at Home
With the proper preparation and cooking techniques, you can enjoy succulent lobster medallions that rival fine dining offerings. Cutting raw lobster tail meat into uniform medallions helps them cook quickly while locking in moisture and flavor. Serve these elegant morsels of lobster with lemon garlic butter or creative sauces to impress any occasion.
How-To Cut Open a Lobster Tail *Like a Boss*
Start at the head of the tail, and use the sharp tip of your knife blade.
Firmly press until the shell breaks and the knife goes all the way through. Then, move the knife down toward the cutting board.
Turn the tail around and repeat.
Splay open your lobster tail and get any stringy things out of the way.
You did it! Way to go!
You can now throw the tail – shell side down – on the grill to cook it up. Or, use a fancy recipe I don’t know about to get your grub on.
I’m going to post an easy AF lobster salad recipe next week. It doesn’t require measuring and can be used for most seafood. (I hate cooking, so I can’t wait to share and learn from your easy recipes!)
Thanks for reading! I hope you enjoy your bomb lobster meal!