How to Cook Lobster Tails
If you have your lobster tails frozen, you should defrost them either in the refrigerator for about eight hours, or in the microwave. They're more tender if you defrost them before cooking.
Broiling lobster tails (Grilling - UK)
The following is a good way to stop the lobster tails drying out (which they sometimes can do if cooked under the broiler/grill).
Use kitchen scissors to cut the tail down the hard shell of the back (cutting the shell only, not the flesh. Leave the fan tail intact). Lift out the meat through the slit in the shell so that the flesh will be exposed to the heat.
Put the tails in a shallow pan with a little water in the bottom, with the underside, the membrane side, of the tails uppermost. Brush with butter or a little oil. Broil (grill) at a distance of 4 inches. Then turn, brush the other side with butter or oil and continue cooking.
Total cooking time will vary enormously (between quick cooking of about 3 minutes to up to 15) according to the weight of the tails. You'll need to pierce the flesh with a sharp knife from time to time to check progress. You're looking at about a minute per ounce (25 g).
Broiled lobster tails are delicious served with garlic butter!
Boiling lobster tails
You can boil the entire tails in salty water.
As a rough guide, allow about a minute per ounce (25g) plus about two more minutes. (For example if they weigh about 6 oz (175 g), boil for eight minutes).
Steaming lobster tails
Steam the tails over water for 5-7 minutes, depending on their size.
(Or cook over white wine, and use the steaming liquid to make a sauce, after you've cooked the tails, by reducing the liquid, adding chopped herbs and mixing in a little cream.)
Baking lobster tails
Preheat the oven to 400F (205C), brush with butter or oil, and bake for 8-10 minutes.
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