Carefully place the lobster tails in the boiling water, and boil for 1 minute per ounce of tail. For 4 ounce tails, boil for 4 minutes.
Do you cut lobster tail before boiling?
Use shears or a knife to cut the lobster tail along the middle. You should cut the lobster all the way back to the very tip of the fin. Try to avoid cutting into the meat, so that it does not break apart during the boiling. Instead, keep the shears well above the meat by pulling up on the shell as you cut.
How long do you bake a 10 ounce lobster tail?
Place lobster tails in a baking dish, then add just enough water or wine to cover the bottom of the pan, about ½ cup. Bake until the flesh is firm and pinkish-white, about 1 to 2 minutes per ounce.
What is the best way to cook frozen lobster tails?
Pull the lobster meat up through shell, leaving the very end of the tail inside the shell to connect everything. Brush the lobster meat with butter and season with salt. Bake the lobster tails in a 350 degrees F oven until an instant-read thermometer registers 140 degrees F.
Is it better to steam or boil lobster?
Boiling is a little quicker and easier to time precisely, and the meat comes out of the shell more readily than when steamed. For recipes that call for fully cooked and picked lobster meat, boiling is the best approach. … In contrast, steaming is more gentle, yielding slightly more tender meat.
What temp do you cook lobster at?
The ideal cooked temperature for lobster is 140°F (60°C). In this recipe taking the internal temperature of the meat is easy because the tail is cut in half and the claws are cracked. Lobster should be cooked rapidly to keep the meat fresh. Boiling, steaming, and grilling are preferred methods.
Why is my lobster rubbery?
Tough or rubbery meat is usually the result of a lobster cooked too long. See our cooking guide for suggested cooking times for live lobster.