Preparing lobster tails tonight? Oh la la! How romantic. Lobster tails are a tasty way to celebrate your love. And lobster’s gone down in price in recent years, so it’s more economical than it used to be. Cooking the tail is much easier than doing the whole lobster (as we learned the hard way two summers ago with a lobster that would not die). There are a number of ways to do it- broiling, grilling, boiling, steaming, and baking. They all have their advantages.Broiling gives the meat a beautiful golden color that makes for a wonderful presentation to go with its great taste. However, broiling is a little bit of an exact science and it’s really easy to overcook and ruin your lobster tail.
Grilling imparts the wonder flavor you expect from grilling, but getting your grill going is time consuming and in most of the country, the weather is going to make this option a non-starter this time of year.
Boiling and steaming are both simple ways that will give you the red shell and white flesh that you’re probably accustomed to seeing on a cooked lobster.
Baking is the easiest way to do it if you’re inexperienced and gives you a little more wiggle room in terms of the timing. It’s not the most beautiful presentation, though.
For specific cooking instructions and times, we really like this site, which is pretty straightforward and comprehensive.