Lobster tails are ideally cooked by adding them to boiling water and letting them simmer for 8 to 12 minutes. The water to lobster tail proportion is 6 cups of water for a batch of four 8-ounce lobster tails.
Unlike whole lobsters that usually have claws, lobster tails are taken from spiny lobsters. Despite the absence of meaty claws, however, the tails of spiny lobsters are meatier compared to the tails of clawed lobsters. Lobster tails are also more affordable compared to whole lobsters.
- Thaw the tails
- Cook the tails
Lobster tails can be purchased either raw or frozen. If the lobster tails are frozen, they should be defrosted in the refrigerator before cooking. The thawing process may take anywhere between 8 to 10 hours.
Bring some salted water to a boil. The amount of water to be boiled is 6 cups for four 8-ounce lobster tails. Once the water is boiling, add the lobster tails to it. Allow the lobster tails to simmer uncovered for 8 to 12 minutes. The lobster is done when the shell turns bright red and the meat has become tender. Cooking times should be adjusted for smaller or larger lobster tails.
Cut each lobster tail lengthwise with a pair of kitchen scissors for easier eating. Serve with melted butter on the side as a dip.