MAIN Home Life Cooking Lobster Tails

Cooked as a romantic dinner for two around Valentine's Day, or as part of Christmas holiday menu — lobster tails aren't just for restaurant dining anymore.

You can steam or them boil up with your favorite herbs & spices, or stuff them with your favorite bread topping and seasonings, or simply serve them with lots of melted butter.

Coupled with prime rib they also make for a festive surf 'n turf dinner. Afterwards, leftovers can be refrigerated and cut into succulent chunks for a huge and satisfying lobster salad!

No matter how you cook 'em, lobster tails can be a gourmet treat any time of year served either hot or cold.

How to cook lobster tails

For the tenderest meat, be sure to thaw frozen lobster tails for 6-8 hours in the refrigerator, or by placing them in the microwave for a few minutes on the defrost setting.

An easy way to prevent lobster tails from curling up while cooking? Place a skewer down the middle of the tail, OR "butterfly" them using a very sharp knife or kitchen shears to carefully make a slit down the middle of the tail's underside.

• Boiling - Fill up a large kettle with water and add a few teaspoons of salt and bring to boil. Add the lobster tails one at a time, careful not to overcrowd. When water returns to the boil, lower heat and cook for one minute per ounce (or six minutes for 6 oz. tails).
  
  
• Baking - Preheat the oven to 400°F (205°C). Brush lobster tails with butter or olive oil, and/or stuff with your favorite mixture of spiced bread crumbs. Bake for 8 to 10 minutes. Serve with lemon juice and lots of melted butter.
  
  
• Broiling - Although this cooking method may be considered the most flavorful and eye-appealing, it must be done carefully and evenly as broiling time is always dependent on the tails' thickness. For a quick and easy cooking "cheat", boil the tails for a few minutes, then brush with butter and place them under the broiler for a few minutes more.