Ingredients
1 Cold Water Tail per person 8-16 oz. each
2 - 4 Tbsp. butter sauce for each tail
Aluminum foil
Instructions
Prep Thaw tails fully before use (overnight in fridge preferred but 1 hr in a bowl of cool water will do). Using heavy scissors, cut through the center of the top shells. Continue cutting halfway through meat. Spread the tails open, butterfly style, so meat is exposed. pull meat free from shell, and place back in place (this keeps the meat from curling while cooking). drizzle butter sauce over meat of tail. using a piece of foil approx. 24" long, fold over to make a 12x12 square. place tail in center, bring parallel sides up to a point, fold down a couple of times, and fold in short sides. package should be well sealed but easy to open.
Cooking 6-8 oz. tails Bake @ 450 degrees or broil on low for 10 minutes. Remove foil, baste and finish under broiler for 2-4 minutes.
8-10 oz. tails Bake @ 450 degrees or broil on low for 12 minutes. Remove foil, baste and finish under broiler for 2-4 minutes.
12-14 oz. tails Bake @ 450 degrees or broil on low for 15 minutes. Remove foil, baste and finish under broiler for 2-4 minutes.
14-20 oz. tails Bake @ 450 degrees or broil on low for 18 minutes. Remove foil, baste and finish under broiler for 4-5 minutes.
Butter Sauces Makes sauce for 4 tails Add ingredients to melted butter simmer 2 minutes. Extra sauce should
be served in small dishes beside tails
Lemon sauce
1 cup butter
1/3 cup lemon juice
salt and pepper to taste
2 Tbsp. parsley
(optional pinch garlic)
N.E. Butter Sauce Tangerine Sauce
1/2 cup butter 1 cup butter
1/2 cup white wine Juice of 2 tangerines
2 Tbsp Old Bay Seasoning
Ginger orange Sauce
Luscious Tail Sauce 1/2 cup butter
1 cup butter 1/2 cup white wine
1Tbsp. ground pepper 1 tsp. grated orange peel
1 tsp. chili powder 2 Tbsp. lemon juice
1 Tbsp. ginger paste 1 tsp. ginger powder
2 cloves garlic, crushed pinch salt
Salt to taste pinch paprika
2 tbsp. lemon juice
Cajun butter sauce Mignonette Butter Sauce
1 cup butter 1/2 cup butter
2 Tbsp Cajun seasoning 1/4 cup shallots minced
1 tsp. black pepper 1/4 cup red wine vinegar
1 tsp. thyme salt and pepper to taste
1 small bell pepper minced and sautéed