Ah, the succulent taste of lobster tails drenched in melted butter and lemon juice. The meat of a perfectly cooked lobster tail will be slightly sweet and firm to chew, but never rubbery, which is a sign of overcooking. Follow these strategies for cooking lobster tails in three popular ways. Bon appetit.
Boil the lobster tails
Most lobster tails are sold frozen, so thaw them completely in the refrigerator no matter how you wish to cook them. Don't run the lobster tails under hot water to thaw; this can hurt the delicate texture of the delicious meat inside the tail shell.
Boil lobster tails for 6-7 minutes per 8 ounces. A 1-pound lobster tail should be boiled for 12-14 minutes. The tails are ready when the shells turn bright red and the meat is firm and opaque.
Broil lobster tails in the oven
Use larger lobster tails weighing at least a pound when broiling in the oven. A 1-pound tail should be broiled in a preheated oven for 12-14 minutes until sizzling and bright red. Don't check the tails while broiling unless you smell fire. Just put them in the oven and leave them alone for 12-14 minutes, then serve immediately.
Grill lobster tails outdoors
Grill lobster tails over white-hot coals for 12-15 minutes per pound, turning once. Check for firmness by pressing the underside of the tail. The shells will turn a glistening red when the meat is ready. Serve immediately with melted butter, lemon wedges, and grill-roasted corn on the cob.
Tags: lobster tails, 12-14 minutes, Boil lobster, Boil lobster tails, butter lemon
