For the most tender meat, be sure to thaw frozen lobster tails for 6-8 hours in the refrigerator, or by placing them in the microwave for a few minutes on the defrost setting.

An easy way to prevent lobster tails from curling up while cooking is to place a skewer down the middle of the tail, or “butterfly” them using a very sharp knife or kitchen shears to carefully make a slit down the middle of the tail’s underside.


Fill up a large kettle with water and add a few teaspoons of salt and bring to a boil. Add the lobster tails one at a time, careful not to overcrowd. When water returns to a boil, lower heat and cook for one minute per ounce.


Preheat the oven to 400˚F. Brush the lobster tails with butter or olive oil, and/or stuff with your favorite mixture of spiced bread crumbs. Bake for 8-10 minutes. Serve with lemon juice and melted butter.


Although this method may be considered the most flavorful and eye-appealing, it must be done carefully and evenly as broiling time is always dependent on the tail’s thickness. For a quick and easy cooking “cheat,” boil the tails for a few minutes, then brush them with butter and place them under the broiler for a few minutes more.