- 1). Thaw frozen tails in the refrigerator. They can take 12 to 24 hours to thaw completely. If needed more quickly, double bag the tails in self-sealing plastic bags and place them in a pot under a faucet of cool running water. Do not microwave frozen tails to defrost since this method often starts the cooking process sooner than needed and can result in rubbery lobster.
- 2). Prepare fresh lobster tails differently than frozen. Remove the tail from the body by twisting it off. Turn the tail over and remove the small legs. Using a sharp knife cut down the middle of the tail, on the underside and remove any dark, intestinal matter from the meat.
- 3). Skewer the tail with a wooden or metal skewer from the base of the tail through the front. This prevents the tails from curling during cooking.
- 4). Salt the water in the boiling pot before adding the lobster tails. Experts from the Maine Lobster Council suggest making the water as salty as the sea when boiling lobster, since sea water is a preferred cooking medium for lobster.
- 5). Put the lobster tails into a boiling pot of water and cook, uncovered for five to eight minutes or until the meat turns a pearly, opaque white. Remove the tails with tongs and allow them to rest for three to five minutes before serving.
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