Cooking lobster tails is easy. We like to simmer them in salted water until done, or par-boil and then finish them on the grill, under the broiler or in a sauce. Buy 1 to 2 tails per person. Note: Cooking times are for 6 oz tails; larger tails will take more time.
TO COOK IN SIMMERING WATER OR PAR-BOIL:
Fill a pot with enough water to cover the number of tails you’re cooking. Add some salt – it should taste like the ocean. Bring to a boil, add tails and return to a gentle simmer, adjusting heat as needed. Simmer uncovered for 2 minutes if par-boiling or for 3–1/2 to 4 minutes to cook until done.*
TO COOK TAILS IN SAUCE:
Par-boil as directed above. Remove the meat from the shell and cut into pieces. Sauté very slowly in butter or olive oil, wine and herbs to finish the cooking, or use your favorite recipe.
TO BROIL TAILS:
Follow above directions for grilling except place the seasoned split tails on a broiling pan and place under a preheated broiler. Broil for 2 to 3 minutes, checking for doneness as directed above.
TO GRILL TAILS:
Preheat BBQ grill to med-high heat, about 375ºF. Par-boil tails as directed above for 2 minutes. Rinse in cool water and split each in half as directed under “To Serve.” If desired, loosen the meat from the shell so it’s easier to enjoy later. Season the tail meat with a squeeze of lemon, salt, pepper and a drizzle of melted butter. Add a splash of wine and some chopped parsley, as desired. Place the tails, shell sides down, on the preheated grill. Cover and grill for 2 to 3 minutes, checking for doneness as directed above.
TO SERVE:
Lay tails on their backs with the soft underside up. With a heavy knife, cut each tail in half vertically. Place on warm plates, cut side up, and brush with melted butter. Serve with additional melted butter for dipping, and lemon wedges.
TO CHECK FOR DONENESS:
With tongs, remove tails from water and place on cutting board on the shell side or back. Let rest for a couple of minutes to cool down. Keep the water hot in case they need further cooking. With a heavy knife, cut in half vertically, through the soft underside of the shell, and into the thickest part of the tail meat; it should appear opaque and pearly white (not translucent or grayish). If tails are not done, return to the boiling water and cook for another minute before re-testing. The internal temperature of the meat should be 140ºF to 145ºF.
