Cooking lobster tails is easy. We like to simmer them in salted water until done or parboil and 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 ounce tails. Larger tails will take longer.
TO COOK IN SIMMERING WATER OR PARBOIL:
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 2 minutes if parboiling or 3 1/2 to 4 minutes to cook until done.*
TO COOK TAILS IN SAUCE:
Parboil as directed above. Remove meat from shell and cut into pieces. Sauté very slowly in butter, wine, and herbs to finish cooking or use in your favorite recipe.
TO BROIL TAILS:
Follow above directions for grilling except place the seasoned, split tails on a broiling pan instead of the grill. Place under preheated broiler 2 to 3 minutes, checking for doneness as directed above.
TO GRILL TAILS:
Preheat grill to medium-high heat, about 375°F. Parboil tails as directed above for 2 minutes. Rinse in cool water and split each in half as directed under "To Serve." If desired, loosen meat from shell so it's easier to enjoy later. Season 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 tails, shell sides down, on preheated grill. Cover and grill 2 to 3 minutes, checking for doneness as directed above.
TO SERVE:
Lay tails on their backs with soft undersides 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 shell side down. Let rest a couple of minutes to cool down. Keep 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 boiling water and cook another minute before re-testing. The internal temperature of the meat should be 140 to 145°F
