How to Cook Lobster Tail

Place in the refrigerator overnight, then rinse with cool water and dry with paper towels. Alternatively, for a quicker thaw method, submerge the tails in a bowl of cool water for 30 minutes. For large tails, refill with fresh cold water, and submerge for another 30 minutes or until the flesh is flexible and no longer icy.

Cut Open the Shell - For a beautiful presentation with the meat on top of the shell. Do not butterfly if boiling the lobster tail. Using sharp kitchen shears, cut from the top part of the shell lengthwise. Start from the exposed meat side down to just before the tail fin.
Devein the Lobster - Remove any dark-lined digestive tract that runs down the middle of the tail. If needed, make a shallow cut lengthwise in the flesh to remove. Wash the tail with cool water and dry thoroughly.
Crack the Shell - Flip the tail over with the abdomen facing up. Use your thumbs to gently press the ribs to crack them. This will make it easier to open the top part of the shell.
Remove the Meat - Open the shell starting at the wide base of the tail and run your fingers between the meat and shell to release. Carefully lift the meat out, keeping it attached to the tail end. Lay the lobster meat on top of the shell.

Prepare the Steamer - Add 2 inches of water to a large pot, then place the steamer basket on top. Cover and bring the water to a boil.
Steam - Once the steam has formed, add the tails and cover. Do not overcrowd the pot; work in batches if needed. Cook until the meat is firm, pinkish-white in color, and the shell is red, about 45 to 60 seconds per ounce. Keep a close eye on appearance change as it can overcook quickly. The internal temperature should reach 135 to 140ºF (57 to 63ºC). Add desired seasonings.

Heat the Oven - Set the oven rack to the middle position and preheat to 425ºF (218ºC).
Season - Brush the lobster with melted butter, and season with salt, pepper, and paprika.
Bake - Place lobster tails in a baking dish, then add just enough water or wine to cover the bottom, about ½ cup. Bake until the flesh is firm and pinkish-white, about 1 to 2 minutes per ounce. The internal temperature should reach 135 to 140ºF (57 to 63ºC).

Season - Place tails, flesh-side up, on a foil-lined baking sheet. Brush the flesh with melted butter and season with salt, pepper, and paprika.
Broil - Set the oven rack to the upper position, about 10 inches from the broiler. Broil on high setting until the shell is red in color and the flesh is firm and pinkish-white, about 5 to 8 minutes, depending on the size. After 4 minutes of cooking time, check every minute after to prevent overcooking. The internal temperature should reach 135 to 140ºF (57 to 63ºC).

Heat the Grill - Preheat the grill over medium heat for 15 minutes, between 350 to 400ºF (177 to 204ºC). Clean the grill and then grease it with oil.
Season - Brush the lobster with melted butter and season with salt, pepper, and paprika.
Grill - Place the butterflied lobster tail flesh-side up on the grill. Cook until the flesh is pinkish-white, at least 10 minutes. More time will be needed for larger tails. The internal temperature should reach 135 to 140ºF (57 to 63ºC).
Alternatively, if cooking lobster in the shell that is cut in half for two portions, grill flesh-side down. Cook until lightly browned, 4 to 5 minutes. Flip and cook until the flesh is pinkish-white in color.

Boil the Water - Add water and salt to a large pot. Make sure there is enough to cover the lobster tails, add more as needed. Bring the water to a boil over high heat.
Boil - Carefully add the tails to the pot. Cook until the meat is translucent, pinkish-white, and the shells are red, about 1 minute per ounce. The internal temperature should reach 135 to 140ºF (57 to 63ºC). Cool slightly before opening the shell to remove the meat. Devein, rinse, and dry. Add desired seasonings.

Make the Sauce - In a medium bowl, melt butter in the microwave in 15 to 30-second intervals. Alternatively, melt over medium-low heat in a small pot on the stovetop. Once melted, whisk in garlic, salt, pepper, paprika, and lemon juice. Serve with the cooked lobster tails.