I passed on the already thawed tails in the case and bought them still frozen so I could defrost them in the refrigerator, wash well and then carefully broil with garlic butter. I’ve found the quality has been decent and the finished tails tasty and fairly tender (I watch the tails like a hawk and cook until just done).
I’m going to try your recipe today but found your instructions for just tails a bit incomplete as to whether to par boil similar to the instructions for a live lobster. So, this is how I’ve decided to treat the tails: I’ll wash them well in cold water to remove any frost or debris; immediately drop them into a large amount of vigorously boiling salted water, cover and turn the fire off; let them sit for 3-4 minutes; then drain and plunge into ice water before proceeding with your recipe sans the tomatoes that really wouldn’t be good this time of year. Of course I’ll crush the shells up and add them to my bag of other such shells already in my freezer for a lobster stock.
I don’t know if you’ll respond to this but even if you do I’m certain it won’t be in time. I’ll let you’ll know later how it turns out.
Thank you so much for the recipe and I think I’ll browse through your blog later.]]>