When your lobster tails arrive, keep them frozen until ready for use. They will keep nicely in your freezer for up to six months. Prior to thawing, remove the lobster tails from the vacuum package. Thaw your frozen lobster tails at least one day prior to cooking, in the refrigerator. To quickly thaw your frozen lobster tails, place them in a plastic bag and immerse in water while in the refrigerator for one to two hours.
Cut the bottom of the shell of your lobster tails with kitchen scissors, so they will lie flat. You can also cut the top part of the lobster tail shell down to the fan, and pull out the meat (not detaching it from the tail). Then arrange the uncooked meat on the top of the shell, and broil.
- Fill a large saucepan with water and add 1 teaspoon of salt for each litre of water.
- Bring the water to the boil and drop the lobster tails into the pan.
- Boil the tails for about 1 minute per oz of total weight. If there are 5 oz of lobster tails, you will need to cook them for 5 minutes.
Drain the lobster tails and serve hot with melted butter, lemon juice or mayonnaise.
Steamed lobster tails:
- Pour 1 cup of water into the bottom of a pan and add salt.
- Bring the water to the boil.
- Insert a wooden skewer or cocktail stick down the length of each lobster tail. This will prevent them from curling up upon steaming.
- Place the tails on a steaming rack placed inside the pan and cover with a lid.
Steam the tails for about 7 or 8 minutes, drain and serve hot.
Grilled lobster tails:
- Insert a wooden skewer into the lobster tails to prevent them from curling on boiling.
- Prepare a large saucepan of salted water according to instructions above for boiling lobster tails.
- Once the water has reached a fierce boil, drop the tails in and cook for 4 minutes.
- Drain the tails and position them on their backs once they have cooled slightly.
- With a sharp knife, split the soft top shell of the tail, lengthways down the middle, but leave the hard shell underneath in tact.
- Pour some melted butter and lemon juice over the meat of the tails or brush a marinade of lemon juice, olive oil, salt pepper, garlic powder and paprika over the meat and place shell side down into a pre-heated grill.
- Grill for approximately 7 - 8 minutes under a medium - hot heat or until the meat is opaque, no longer transparent and firm to the touch.
- If you wish, you may turn the tails over half way through cooking.
Remove from the grill and serve hot with lemon, melted butter or mayonnaise.
Baked lobster tails:
- Preheat the oven to 400°F (200°C).
- Split the soft shell of the lobster tail in half lengthways with a sturdy knife.
- Place the lobster tails on a baking tray and brush them with melted butter.
- Bake in the oven for between 8 and 10 minutes.
- Serve hot with lemon slices, melted butter or mayonnaise.