Cooking Lobster

Lobster Tail Tips
• Frozen lobster tails should be thawed in the refrigerator overnight (or for 8-10 hours)
 • Lobster tails tend to curl as they cook. To avoid this, insert a skewer through the tail before baking or broiling, then remove it before serving.
• Lobster meat turns rubbery and tough when overcooked. Always keep a careful eye when cooking lobster tails, but make sure the meat reaches at least 140 degrees.
• Cook tails for 1 minute per each ounce of tail. Example a 5-6 oz. tail cooks for about 5 to 6 minutes
• Once prepared, cooked lobster tails can be served immediately, or chilled and used for salads or lobster rolls.
• When cooking lobster tails for a party, plan for one tail per person.
Broiling Lobster Tails: To broil lobster tails, arrange them on a baking sheet, then cut down the tops of the lobster tailback with kitchen scissors, stopping about an inch from the tail-flap. Gently spread the shell apart, just slightly. At this stage, some folks like to loosen the meat from all the but the base of the tail, and then gently lift the flesh up (not separating it from the base) and allow it to “rest” on the shell where you’ve cut it, but others say that keeping it in the shell helps retain moisture. Season the tail meat with butter and your preferred seasoning, then broil until it is lightly browned and the flesh is opaque. This should take about 1 minute per ounce of tail ( depending on the size of the tails.) or when the lobster reaches 140 degrees. Do not let them burn!
Grilling Lobster Tails:  To grill, split the tails down the middle with a large chef’s knife, pushing the point into the narrow tail end of the tail and then using the heel of your hand to push down and split the rest (finish the job with kitchen scissors if necessary). Separate the two halves, then gently separate the meat from the shell on each side, leaving only the very bottom attached to the shell. Baste the meat on all sides with melted butter and seasonings to taste, then gently return the meat to the shell. Grill, flesh-side down, over high heat for 2-3 minutes, then flip and grill, flesh-side up and slightly off the main heat, or until the meat is tender, opaque and/or reaches a temperature of 140 degrees. For the best flavor, continue to baste as the meat cooks.
Steaming Lobster Tails: 
To steam lobster tails, first use kitchen scissors to cut down the tops of the lobster tail-backs,(think of it from "Head-to-tail") stopping about an inch from the tail-flap. Bring water to a boil in a large stockpot, then place 4 tails in your steamer of choice and cover the pot.( The tails need to be above the water in a steamer basket or on a trivet.) Steam until the shells turn bright red and the meat is tender (roughly 1 minute per ounce). Remove and rinse with cold water, pat dry, and serve. (Remember, you are NOT boiling the tails, you are steaming them.