No matter what method you try below, always thaw lobster tails if they are frozen. The most effective way to do this is by placing them in the refrigerator for 24 hours prior to cooking. If you need them faster, you can thaw at room temp for a few hours, and if you need them right away thaw under running cold water.
Baking Lobster Tails
Preheat oven to 375 degrees
Using a sharp, heavy chef’s knife, allow the lobster meat to sit on top of its shell by cutting all but a small amount of the meat out of the shell, lifting it up, and placing it on top. Be careful not to cut the shell the entire length. To do this, leave the tail flap and one inch above the shell intact. You and your dinner guests will appreciate this presentation!
Separate all of the meat from the shell, except for the intact area at the tail
Close the shell under the meat, allowing the meat to rest on top of it
Season the tail any way you like it. You can use butter or olive oil, or even lemon and dill
Cook the lobster tails 1 ½ minutes for every ounce of meat. This converts to eight ounces for 12 minutes, 10 ounces for 15 minutes, and 12 ounces for 18 minutes at 375 degrees.
Grilling Lobster Tails
**You can cut the lobster tail in half for this method or leave it whole
Set the grill to medium heat. If using charcoal, scatter the coals to create one area of intense heat and one cooler area
Brush the lobster tail meat with olive oil or butter. You can also season with your favorite flavorings, such as lemon, minced garlic, salt, pepper, etc.
First, with the meat side down, grill for three to five minutes. Flip the tail over for another three to five minutes, being sure to remove the tail from any open flames to prevent burning. The lobster tails are done when the meat becomes opaque.
Boiling Lobster Tails
**Leave the lobster meat in the shell for this method until it is finished cooking. Once it’s cooked, cut the lobster shell from tip to tip to access the meat.
Use six to eight cups of salted boiling water for every four lobster tails
Place lobster tails into boiling water and turn temperature down to a simmer
Cook one minute for every one ounce of lobster meat. So, if you have four 10-ounce lobster tails in the pot, cook for 10 minutes
Remove lobster tails from water, dry with paper towel, and cut the shells in the center from end to end using a sharp, heavy chef knife
Pan Searing Lobster Tails
**Remove the meat from the shell by cutting lengthwise from end to end with a sharp, heavy chef’s knife, being careful not to cut the meat in half.
In a pre-heated heavy skillet on medium-low heat, melt two Tbsp. butter (You can also use two Tbsp. olive oil)
Place the meat in skillet and cook for approximately three minutes on one side, or until the meat on that side of the lobster tail is opaque. Flip the tail over and cook until just opaque (this may take less than three minutes, depending on the size of the tails, skillet and heat)
Steaming Lobster Tails
**You can cut the lobster tail in half for this method.
Slip the tip of kitchen shears or heavy scissors into the middle of the hard rounded side of each lobster shell and cut down all the way to the tail fin, being careful not to cut the meat. Place your hands on each side of shell and push down until tail pops about halfway out of shell. Rinse tails briefly under cold water to remove any grit or shell fragments.
Pour about 1 inch of water in the bottom of a large pot and bring to a boil. Add salt and place a steamer insert or rack inside the pot so that it is just above the water level. Put the lobster tails on the rack, cover and steam for 6-8 minutes.