Dripping with butter, sprinkled with lemon or savored as is, Lobster Tails must be first on America's list of all-time favorite entrées.
NOTE: Seafood (lobster and shrimp), when boiled or broiled, has a naturally heavy odor. Be certain to use your range's exhaust fan.
Thawing: Thaw Lobster Tails no more than 2 hours prior to preparing. (Due to enzyme reaction, thawing longer than 2 hours prior to preparation may cause soft & mushy tails.) To thaw in warm (not hot) water, keep plastic wrapping around each lobster and allow to sit in warm water for 20-30 minutes.
Lobster Tail Preparation/Broiling: Using a chef's knife, split hard shell and flesh lengthwise, down to ribs on bottom side; butterfly open and remove the vein. At thick end, grasp flesh and loosen meat from shell without loosening it at the tail end, then lay the meat back in shell.
Place flesh-side down in shallow pan with 1/4" of water. Place pan on the top rack of a preheated broiler, approximately 6" from heat source. Leave the oven door slightly ajar while broiling. Shell will turn orange and gradually begin to brown. Then, turn "flesh-side up", brush with melted butter and continue to broil. Using a small meat fork, test for doneness by separating individual muscles at thick area of flesh. When the gray/opaque color has turned white and moist all the way through, lobster is done. Be very certain NOT TO OVERCOOK, as this may result in a tough and chewy lobster.
|Lobster Weight||Shell Side||Flesh Side|
|5-6-oz.||6-7 minutes||6-7 minutes|
|8-oz.||8-9 minutes||8-9 minutes|
|10-oz.||9-10 minutes||9-10 minutes|