1. Fill a large saucepan with water and add 1 teaspoon of salt for each litre of water.
2. Bring the water to the boil and drop the lobster tails into the pan.
3. 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.
4. Drain the lobster tails and serve hot with melted butter, lemon juice or mayonnaise.

1. Pour 1 cup of water into the bottom of a pan and add salt.
2. Bring the water to the boil.
3. Insert a wooden skewer or cocktail stick down the length of each lobster tail. This will prevent them from curling up upon steaming.
4. Place the tails on a steaming rack placed inside the pan and cover with a lid.
5. Steam the tails for about 7 or 8 minutes, drain and serve hot.

1. Insert a wooden skewer into the lobster tails to prevent them from curling on boiling.
2. Prepare a large saucepan of salted water according to instructions above for boiling lobster tails.
3. Once the water has reached a fierce boil, drop the tails in and cook for 4 minutes.
4. Drain the tails and position them on their backs once they have cooled slightly.
5. With a sharp knife, split the soft top shell of the tail, lengthways down the middle, but leave the hard shell underneath in tact.
6. 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.
7. 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.
8. If you wish, you may turn the tails over half way through cooking.
9. Remove from the grill and serve hot with lemon, melted butter or mayonnaise.

1. Preheat the oven to 400°F (200°C).
2. Split the soft shell of the lobster tail in half lengthways with a sturdy knife.
3. Place the lobster tails on a baking tray and brush them with melted butter.
4. Bake in the oven for between 8 and 10 minutes.
5. Serve hot with lemon slices and melted butter.

 

How Do I Know When The Lobster Is Cooked?

• Lobsters will turn their characteristic bright red color well before the meat is thoroughly cooked inside. Follow these easy tips to ensure that the lobster is cooked:
• Tug on an antennae or pull off one of the small walking legs. They both will come off easily when the lobster is done.
• The meat inside the lobster will be firm, white and opaque The tomalley, which fills much of the body cavity will be greenish-yellow.
• The roe in female lobsters will be bright orange-red and firm. If it is a dark greenish-black, with an oily tar-like consistency, the lobster is under cooked.
• The internal temperature will be 180oF (80oC)

Be careful not to overcook the lobster. Moderate overcooking causes toughening of the meat, shrinkage and loss of flavor; while extreme overcooking may cause the meat to fall apart or become mushy.

If the lobsters will not be eaten right away, they must be cooled quickly in ice-water. Drain the chilled lobsters, cover and keep refrigerated. You can keep cooked lobsters in your refrigerator for 1 to 2 days.