This is probably the easiest way to cook lobster tails. Just drop them in boiling, salted water, shell and all. Reduce the heat and let cook for 5 – 15 minutes, depending on the size of the tails. You can crack open the shell after the tail is done cooking to make it easier to eat.
To broil lobster, you’ll need to “piggyback” the meat on top of its shell by cutting down the length of the shell and lifting the meat partially out of it. With this method of cooking, you can season the lobster meat whichever way you wish. You’ll need to bake it for a bit before setting it under the broiler for the last few minutes. Broiling lobster makes for a very nice finished presentation.
Pan searing lobster allows you to get the shell out of the way from the get-go. Gently pull the meat from its shell, being careful not to tear it apart. You should have a nice filet of lobster meat that you can cook right in the skillet in butter or oil.
Some people like to boil their lobster tails ahead of time for a few minutes. You can cut the tails lengthwise so that you have a “meat side” and a “shell side”. Baste with butter, squirt with lemon juice, but just be sure not to overcook the lobster tail if the flame is too hot.
This is not necessarily the healthiest, but nonetheless delicious way to enjoy lobster tails. Cut your tails in half, toss them in a flour or breadcrumb mixture, and drop them in a deep fryer or deep skillet for a crunchy, flavorful treat!
However you plan to cook your lobster tails, be sure to order on the best Maine lobster at Cape Porpoise Lobster Co.