Skewering Lobster Tails

Lobster tails naturally curl tightly when cooked because the muscle contracts as it heats. The result is an uneven cook, with thick sections underdone and thin tips overcooked. Skewering the tail solves this neatly. Push a sturdy metal or pre-soaked wooden skewer lengthwise through the centre of the tail, from the cut end all the way to the tip, before cooking. This keeps the flesh stretched straight and allows even heat penetration whether poaching, grilling, or steaming. Some cooks use two skewers in parallel for extra stability. Once cooked, slide the skewer out gently while the tail is still warm for neat portioning.