How to Cook Lobster Tails

Boiled Lobster Tails
Fill a large saucepan with water and add 1 t of salt for each litre of water.
Bring the water to the boil and drop the lobster tails into the pan. Boil the
tails for about 1 minute per oz of total weight. If there are 5 oz of lobster
tails, you will need to cook them for 5 minutes. Drain the lobster tails and
serve hot with melted butter, lemon juice or mayonnaise.

Pour 1 C of water into the bottom of a pan and add salt. Bring the water
to the boil. Insert a wooden skewer or cocktail stick down the length of
each lobster tail. This will prevent them from curling up upon steaming.
Place the tails on a steaming rack placed inside the pan and cover with a
lid. Steam the tails for about 7 or 8 minutes, drain and serve hot.

Grilled Lobster Tails
Insert a wooden skewer into the lobster tails to prevent them from curling on boiling. Prepare a large saucepan of salted
water according to instructions above for boiling lobster tails. Once the water has reached a fierce boil, drop the tails in and
cook for 4 minutes. Drain the tails and position them on their backs once they have cooled slightly. With a sharp knife, split
the soft top shell of the tail, lengthways down the middle, but leave the hard shell underneath in tact. Pour some melted
butter and lemon juice over the meat of the tails or brush a marinade of lemon juice, olive oil, salt pepper, garlic powder and
paprika over the meat and place shell side down into a pre-heated grill. Grill for approximately 7 - 8 minutes under a medium
- hot heat or until the meat is opaque, no longer transparent and firm to the touch. If you wish, you may turn the tails over
half way through cooking. Remove from the grill and serve hot with lemon, melted butter or mayonnaise.