Lobster medallions look fancy, but they’re surprisingly easy to make at home! This guide will walk you through exactly how to cut lobster medallions, giving you beautiful, restaurant-worthy results every time.
What are Lobster Medallions?
Lobster medallions are essentially perfectly round, thick slices of lobster tail meat. Their uniform shape and elegant presentation make them a popular choice for appetizers, salads, and main courses. They add a touch of luxury to any dish.
Why Make Lobster Medallions at Home?
While you can certainly order lobster medallions at a restaurant, making them yourself is often more cost-effective and allows you to control the quality of the lobster you’re using. Plus, it’s a fun culinary project!
What You’ll Need
* Fresh Lobster Tails: Choose firm, plump tails. The size depends on how many medallions you want.
* Sharp Knife: A chef’s knife or a boning knife works best. Make sure it’s nice and sharp!
* Cutting Board: A stable cutting board is essential for safety.
* Optional: Kitchen Shears: For easier shell removal.
* Optional: Butcher’s twine To help keep the medallions round
Step-by-Step Guide to Cutting Lobster Medallions
1. Prepare the Lobster Tail
* Thaw (if frozen): If your lobster tails are frozen, thaw them completely in the refrigerator overnight. Never thaw at room temperature.
* Remove the Shell (Optional but Recommended): Using kitchen shears, cut along the top of the lobster tail shell, from the wide end to the tail fan. Then, use your fingers to gently separate the meat from the shell. You can leave the very end of the tail attached for presentation, or remove it entirely.
* Alternatively, you can cut the medallions while the lobster meat is still in the shell.
2. Position the Lobster Tail
* Place the lobster tail meat on the cutting board with the cut side facing up (if you removed the shell). If you left the meat in the shell place it on its flattest side.
3. Cutting the Medallions
* Make the First Cut: Using your sharp knife, make a clean, even cut through the lobster tail, about 1/2 to 3/4 inch thick. This will be your first medallion.
* Continue Cutting: Continue making similar cuts along the length of the lobster tail, creating medallions of uniform thickness. Aim for consistent cuts to ensure even cooking later on.
4. Shaping the Medallions (Optional)
* If your medallions are a little uneven, you can gently reshape them with your hands.
* For truly round medallions, wrap each one in butcher’s twine before cooking. This will help them keep their shape.
Tips for Perfect Lobster Medallions
* Sharp Knife is Key: A dull knife will crush the lobster meat instead of slicing it cleanly. Sharpen your knife before you start.
* Consistent Thickness: Aim for medallions that are roughly the same thickness. This will ensure they cook evenly.
* Don’t Overcook: Lobster can become tough if overcooked. Cook medallions gently until they are just opaque.
* Presentation Matters: Arrange your lobster medallions artfully on a plate for a stunning presentation.
* Consider Pre-Cutting: If you are cooking for a crowd, you can cut the medallions ahead of time and store them in the refrigerator until you are ready to cook.
Cooking Lobster Medallions
Lobster medallions can be cooked in a variety of ways:
* Sautéing: Sauté in butter or olive oil over medium heat for 2-3 minutes per side.
* Grilling: Grill over medium heat for 2-3 minutes per side.
* Poaching: Poach in butter or broth for 3-5 minutes.
Serving Suggestions
Lobster medallions are incredibly versatile. Here are a few ideas:
* Appetizer: Serve with a dipping sauce, such as drawn butter or aioli.
* Salad: Add to a green salad or a seafood salad.
* Main Course: Serve with pasta, risotto, or grilled vegetables.
* Lobster Roll Upgrade: Cut into smaller pieces and mix into a classic lobster roll.
FAQ About Cutting Lobster Medallions
* Can I use frozen lobster tails? Yes, but make sure they are completely thawed before cutting.
* Do I have to remove the shell? No, but it makes cutting easier.
* How thick should the medallions be? About 1/2 to 3/4 inch thick is ideal.
* How do I prevent the medallions from curling when cooking? Gently press down on the medallions with a spatula as they cook. Wrapping them in butcher’s twine before cooking will also help.
* How long can I store uncooked lobster medallions? Store them in the refrigerator for up to 24 hours.
Conclusion
Cutting lobster medallions is a simple technique that can elevate your cooking. With a sharp knife and a little practice, you can create beautiful and delicious medallions that are perfect for any occasion. Enjoy!