Recipe | courtesy of food network kitchen. Pour about 1 inch of water in the bottom of a large pot and bring it to a boil.
Make sure frozen lobster tails are completely thawed before cooking.
How to cook lobster tail. Lobster tail is the where all the flavour is at: How long to cook lobster tails. Cook times for lobster tails range from 3 minutes to 30 minutes.
The rule of thumb is. Best shared that there are a few steps to preparing. Put the lobster tail(s) on the rack.
Boiling and steaming are faster processes, whereas baking and grilling take a bit longer. To cook perfect lobster tails on the grill, split the shells in half, brush the meat with melted butter, and season it with salt and pepper. One of the most efficient ways to cook a lobster tail is broiling it in the oven.
Bring a large pot of salted water to a rolling boil. Sauté until cooked through, about 5 minutes, turning a couple of times to cook evenly. The tails can also be halved before or after warming and dressed with fresh spices or herbs.
Broil for 4 more minutes or until the meat turns opaque. Use a cast iron pan or baking sheet, and lay some butter on top of the tail. Place the lobster tails on a baking pan or shallow roasting dish.
Cut through the center of the underside of the tail and remove the meat. Use a pastry brush to brush the meat of each lobster tail. Place the lobster cut side down first for 4 to 5 minutes then flip over to finish.
To start, preheat your over to a high broil. There are actually a number of ways to cook lobster tail. The four main ways are grilling, steaming, broiling and roasting, and all yield utterly delicious lobster meat.
Each tail should take about 1 minute per ounce to cook. The tail of the lobster is where you’ll find most of that tasty meat, so give it some love. Broil for 3 minutes, baste with clarified butter and season with your preferred spices.
Season the lobster with salt and pepper. Add lobster tails, and boil until they are bright red and their meat turns white and tender. Boiling is also a possibility, but it’s best to save that method for when you are cooking a whole lobster in the shell, so that the delicate, delicious flavor of the meat doesn’t dissipate into the cooking.
Place tails in the boiling water and simmer, uncovered, until the shells turn red and the meat turns opaque and tender. Snip through the top of the shell, partially pulling out the meat, to make a butterflied tail presentation, brushing with clarified butter to season the lobster and keep the meat moist. Preheat the grill then cook the lobster tails over direct medium heat between 350 to 400ºf (177 to 204ºc).
Put the lobster tails in the top rack of the oven. Add salt and place a steamer insert inside the pot so that it is just above the water level. This will vary based on the method of cooking you choose and the size of the lobster tails you’re cooking.