Piggyback lobster tails are a delicious and impressive way to prepare lobster. The term “piggyback” refers to lifting the lobster meat and placing it on top of the lobster shell rather than serving it inside. This method makes for a beautiful presentation and allows the lobster meat to cook evenly and absorb flavors. While piggybacking lobster tails takes a bit of skill, it is easy to master with the right techniques. In this comprehensive guide, you’ll learn everything you need to know to piggyback lobster tails like a pro!
What is a Piggyback Lobster Tail?
A piggyback lobster tail involves splitting open the top of the lobster shell and gently lifting the meat out so it rests on top of the shell. The lobster meat stays partially attached at the base near the tail fin. Visually it looks like the lobster meat is “piggyback riding” on the shell beneath it.
This method is different from butterflying a lobster tail where the shell is cut all the way through and opened flat like a book. With piggybacking, the shell remains in its natural shape with the meat simply lifted on top.
Why Piggyback Lobster Tails?
There are several advantages to preparing lobster tails in a piggyback style
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Presentation – Piggybacking makes lobster tails look beautiful and elegant when served. The meat sits high on the shell in a way that really showcases its color and texture.
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Flavor – With the meat exposed, piggyback tails absorb any butter, seasoning or marinades evenly. The meat also cooks faster so it stays tender and juicy.
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Convenience – Since the meat is already lifted out, it’s much easier for guests to access. No struggling to dig it out of the shell!
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Quick Cooking – Separating the meat from the shell means it will cook faster than tails left in-shell.
Overall, the beauty, convenience and flavor payoff make piggybacking worth the small amount of extra effort.
Step-by-Step Instructions
Piggybacking lobster tails takes some finesse but gets easier with practice. Follow these step-by-step instructions for perfect results:
1. Select Appropriately Sized Tails
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Look for lobster tails that are 6-10 oz each. Larger tails can be unwieldy while smaller ones don’t yield enough meat.
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Make sure shells are intact with no cracks.
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Thaw frozen tails completely before preparing.
2. Split the Shell
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Use kitchen shears to cut lengthwise down the center of the top shell from the wide end to the base of the fins. Apply moderate pressure so the shears go through the shell but not the meat.
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Make the cut shallow, about halfway through the thickness of the shell. You want to split the shell while still leaving it hinged at the bottom.
3. Create the Cross Cut
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Turn the lobster tail over so the underside is facing up. Make a small cross-shaped cut above the fin area using the tip of your kitchen shears.
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This will help loosen the shell. Be very careful not to cut all the way through the fins.
4. Crack the Ribs
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Flip the tail back over and use your fingers to lightly crack the ribs that run along the center of the underside.
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You can also use the handle of a teaspoon to gently tap and break the ribs. This further loosens the shell.
5. Loosen the Meat
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Work your fingers gently into the split in the shell to loosen the meat inside. The cross cut and cracked ribs should make it easy to wiggle the meat free.
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Lift the meat towards the open slit to detach it from the shell while keeping it attached at the base near the fins.
6. Rinse and Pat Dry
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Rinse the exposed meat under cool water to remove any debris. Make sure to rinse inside the shell as well.
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Pat the meat and shell completely dry with paper towels before seasoning and cooking.
7. Piggyback the Meat
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Gently lift and rest the meat on top of the shell, arranging it in an appealing shape. The meat stays partially attached near the fins.
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If desired, make shallow cross-hatch cuts in the top of the meat for visual appeal.
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Brush meat with melted butter and season as desired.
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The tail is now ready to cook piggyback style!
Cooking Piggyback Lobster Tails
Since the meat is exposed, piggyback tails require different cooking methods than typical in-shell tails. Here are three excellent cooking options:
Baking – Preheat oven to 350°F. Place tails meat-side up on a baking sheet and brush with melted butter. Bake for 10-15 minutes until opaque and cooked through.
Broiling – Turn broiler to high. Broil tails 4-5 inches from heat source for 5-8 minutes until browned and cooked through, watching closely to avoid burning.
Grilling – Place tails meat-side up on hot grill. Grill for 6-8 minutes, turning once halfway through. Baste with butter to prevent drying out.
The key is to cook the delicate meat just until opaque while avoiding overcooking. An instant read thermometer should register 140°F when done. Always err on the side of slightly undercooked.
Serving Suggestions
Piggyback lobster tails deserve an elegant presentation:
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Arrange the cooked tails on plates or a platter with the meat sitting high on the shells.
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Garnish with fresh herbs like parsley, chives or tarragon. Lemon wedges make a bright, fresh accent.
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Pair with melted butter for dipping along with fresh bread to soak up the buttery juices.
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Baked potatoes, asparagus, grilled corn, or a fresh salad round out the plate nicely.
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For special occasions, serve with champagne, white wine or rosé.
With their beautiful presentation and succulent texture, piggyback lobster tails are sure to impress any guests. The extra effort pays off with a restaurant-worthy dish you can make at home. Follow these tips for perfectly executed piggyback lobster tails every time.
Cut the top of the shell
Place the lobster tails on the June Pan. Put kitchen shears on one lobster shell and cut the top down the middle. Be careful not to cut through the tail fan. Flip the tail over.
Cut the underside of the shell
Cut down the middle of the underside of the shell. Leave the central fin (the fan at the end of the tail) intact.
Put your thumb between the shell and the meat, and use it to carefully pull both sides of the meat away from the shell. Once the meat is loosened, gently lift it through the top slit and rest it on the shell. Repeat with the remaining lobster tail.
Lobster Tails 101
How do you piggyback a lobster?
Piggybacking a lobster involves cutting the shell so you can raise the meat out and up from the shell, bringing it to rest on the back of the shell. From here you can grill, roast, or bake your lobster tails to perfection. Start by making a long cut down the top of the shells of your lobster tails.
How do you cook lobster tails in the oven?
Lift the lobster meat through the slit to rest on the top of the shell Place lobster tails on a baking sheet, brush each prepared lobster tail with butter, sprinkle with paprika and bake approximately 15 minutes or until a meat thermometer reads 140 degrees F and meat is no longer opaque. Serve with melted butter and lemon wedges.
How do you butterfly a lobster tail?
To butterfly a lobster tail you’ll need to start with a defrosted lobster and lay it belly down. Take your kitchen shears or chef’s knife and cut along the top of the shell, starting at the big end and going towards where it meets the tail fan. Be sure to leave the tail fan and the bottom shell uncut.
How do you cook thawed lobster tails?
Start with thawed lobster tails. Using a combination of kitchen shears and a knife, cut through the harder top shell of the tail, then cut the tail meat in half. Place them in a baking dish. Add enough water into a 9×13-inch baking dish to cover the bottom. Place the lobster tails in the baking dish and cover tightly with aluminum foil.