Prepping Maine Lobster Tails Is Easy as 1-2-Eat

January 4, 2016

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We’re not saying you can’t go wrong when preparing lobster tails—but with so many right ways to make them, you’d really have to try to mess it up. You can boil, broil, pan-sear, grill or bake them.

Or, if you love lobster like we do, you’ll try all of the above.

Making Maine lobster tails is quick and easy—try the instructions below for a decadent, delicious dinner treat:

Get Your Lobster Ready

If your lobster is fresh, you’re good to go. If the tails are frozen, thaw by putting them in the refrigerator for about 10 hours before you’re going to cook them.

Want them boiled?

  • Use 6 to 8 cups of water for every four lobster tails
  • Salt the water and bring it to a boil
  • Put lobster tails in boiling water—still in their shells—then turn down the temperature to a simmer
  • Cook one minute for every ounce of lobster meat. Four 10-ounce lobster tails will require 10 minutes
  • Remove lobster tails from water, dry with paper towel, and cut the shells in the center using a sharp chef’s knife
  • Serve with drawn butter—and enjoy!

Want them broiled or baked?

  • Preheat oven to 375 degrees
  • Using a sharp chef’s knife cut most of the meat out of the shell, lifting it up, and placing it on top. Do not cut the shell the entire length—leave the tail flap and an inch above the shell intact—and close the shell under the meat, allowing the meat to rest on top of it
  • Season the tail with butter, olive oil, or lemon
  • Cook the lobster tails 1 ½ minutes for every ounce of meat at 375 degrees
  • Serve hot!

Want them grilled?

  • Set your grill to medium heat.
  • Brush the lobster tails with olive oil or butter and season to taste.
  • Grill for three to five minutes with the meat side facing down. Flip the tail over and grill for another three to five minutes, staying clear of any open flames to prevent burning.
  • When the meat is opaque, the tails are done—serve immediately!

Want them pan-seared?

  • Remove the meat from the shell by cutting lengthwise from end to end with a sharp chef’s knife.
  • Pre-heat a heavy skillet on medium-low heat
  • Melt two Tbsp. of butter or olive oil.
  • Place the meat in skillet and cook for approximately three minutes on one side, until it becomes opaque. Flip the tail over and cook until just opaque.
  • Serve however you like lobster best—buttered, seasoned or plain!
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