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Lobster Tail Recipe: Tried and True
  • This is my favorite way to cook lobster tails, on the grill or in the broiler Cold water lobster tails are the best tails to use.
  • Buy these frozen and thaw in the refrigerator overnight.

  • 2- 8 to 10 ounce cold water lobster tails, thawed
  • 2 tablespoons butter
  • salt and pepper (optional) to taste

  • Thaw the lobster tails, preferably over night in the refrigerator.
  • You can run them under cold water for a quick thaw.
  • Split the topside of the shell, about halfway through.
  • Pull the shell open and season with a little butter and a pinch of pepper in the split.
  • Double wrap the tail in aluminum foil like a baked potato. This will prevent the tail from curling and keep it moist.
  • *Broil a 10 to 12 oz. tail for about 4 minutes per side.
  • Remove the foil and finish the tail off straight on the grill or under the broiler for 2 to 3 minutes per side.
  • Check the middle of the tail to see if it’s done.
  • The meat should be white all the way through, but still moist.
  • It’s better to check for doneness early rather than overcook the tail.
  • Serve with melted butter and a lemon wedge.

    *Larger tails will take a little more time and smaller tails a little less.

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