An average 8-ounce lobster tail is typically simmered rather than boiled. The process begins by bringing about six cups of water to a boil in a saucepan before adding the lobster tail, which is then simmered for eight to 12 minutes.
Once the shell turns bright red and the lobster meat appears tender when it is poked with a fork, the lobster tail is ready to be removed from the pan and eaten. Frozen lobster tails should be thawed completely before they are cooked. Lobster tail is generally served shell-down on a plate with clarified butter for dipping on the side.