To cook lobster tails, add four 8-ounce lobster tails to 6 cups boiling, salted water, then simmer for about 10 to 12 minutes. The shells should turn bright red, while the meat should be tender when prodded with a fork. Adjust the cooking time for smaller or larger lobster tails.
Before cooking, thaw the lobster tails by putting them in the refrigerator for about 10 hours or in cold water for 30 minutes to an hour. Lobster tails can also be grilled, baked, broiled or pan seared. To bake lobster tails, first prepare the lobster by cutting the shell lengthwise, starting at the head of the tail and ending about 1 inch before the tail-flap. Separate the meat from the shell, except the inch before the tail-flap, then rest the meat on top of the shell. Season the lobster, then cook at 375 degrees Fahrenheit for 1.5 minutes for each ounce of meat.
To pan sear the lobster tails, remove the meat completely from the shells. Heat 1 tablespoon of butter or olive oil in a pan. Add in the tail meat and cook for about three minutes per side, although the second side may not take as long. When the meat is no longer transparent, it is done cooking.