How to steam lobster tails ~ The Cathie and Eddie way

 We love our crustaceans and when we started cooking at home with them about 12 years ago it was a little scary and daunting.  First, the ugly but delicious little critters are generally expensive {I always buy on sale} and second they seemed hard to cook.  Nothing could be further from the truth.  The seafood sales are ones to watch and I cook frozen shrimp all the time.   The trick to cooking is keeping a watchful eye and don’t over cook. 

Most don’t cook very long at all so when I am planning a dinner, I get everything else ready and save the actual seafood cooking for the last moment.  Shrimp cooked in a pan tossed with herbs, butter and pasta is so simple that it will blow your mind.  You can see my recipe here. 

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