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.
*BOILING: 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.
*BAKING: 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
*BROILING: 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.
Recipe courtesy of The Butcher Shoppe.