Lobster Tail (Par-Cook)

1, 4-5oz lobster tail (frozen, raw)

Kosher Salt

Black Pepper

Olive Oil

1. Defrost lobster tails overnight in your walk-in.
2. Using 2 skewers, insert the skewers inside the lobster tail so that the tail does not curl up while it steams.
3. Put the whole tails in a perforated hotel pan, in a single layer.
4. Steam for 7 minutes.
5. While they are steaming, make an ice water bath.
6. Once the lobster tails are done steaming, transfer them to the ice water bath immediately to shock.
7. After they cool, remove from the ice water & dry. (Do not let them it in the water for longer than necessary)
8. Remove & discard the skewers.
9. Split each tail lengthwise. Gently loosen the meat from the shell so that it is easy for guests to pull from the shell. Then return the meat to the shell for presentation.
10. Reserve for service.

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To order:

1. Drizzle the lobster tail (cut side) with olive oil, season with kosher salt & black pepper.
2. Place on the plancha, meat/cut side down, to heat through.
3. Garnish the top of the paella with the 2 tail halves.