Lobster Tail Preparation Guide

Start with lobster tails that are completely thawed to promote even cooking. Clean your work area, utensils, and hands thoroughly both before and after handling raw seafood to avoid cross-contamination. Cook lobster until the meat is opaque and firm to the touch. Overcooking can result in tough meat.

• Boil: Fill a large pot with enough water to fully submerge the lobster tails, ensuring even cooking, bring to a boil. Add a tablespoon of lemon juice to the boiling water to enhance the lobster’s natural flavors and preserve its tender texture. Add lobster tails, cooking for 5-7 minutes until shells are bright red and meat is opaque. Remove and cool slightly before serving.
• Bake: Preheat the oven to 375°F (190°C). Butterfly the tails and brush with a mixture of melted butter, garlic, lemon juice, and seasoning (Old Bay, Lemon Pepper, or Cajun spice). Bake on a sheet pan with a small amount of water to prevent drying, for 12-15 minutes. If baking larger tails or seeking to avoid drying, tent the lobster tails with aluminum foil.
• Broil: Set your broiler to high. Prepare the tails as for baking and place on a broiling pan 4-6 inches from the heat source. Broil for 10-12 minutes, until the meat is slightly browned and opaque. Keep a close watch on the lobster tails during broiling, as the high heat can quickly overcook the meat.
• Grill: Preheat grill to medium-high. Butterfly the tails and skewer to prevent curling. Make sure the grill is clean and lightly oiled to prevent sticking. Use a grill mat or foil to minimize flare-ups. Brush with olive oil, garlic, and lemon juice, and grill meat-side down initially for 5-6 minutes, then flip and continue grilling for 4-5 minutes.

Checking Doneness:

• Lobster tails are properly cooked when the internal temperature reaches 145°F (63°C). Use a food thermometer to verify.
• The meat should be firm and opaque. If it still looks translucent, it requires more cooking time.

Post-Cooking Handling:

• Allow the cooked lobster tails to rest for a few minutes before serving; this helps the juices settle and enhances the flavor.
• Serve immediately for the best taste. 
• Don’t Leave Out: Never leave cooked seafood out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90°F.