Brush lobster all over with olive oil and season with salt and pepper. Place on grill fresh-side down, and cook until lightly charred, about 6 minutes for an 8-ounce lobster tail. Flip, top with butter, and grill until lobster is just cooked through, about 5 minutes more. Lobster is served best with a squeeze of lemon, melted butter, and fresh parsley. With seafood this good, it's best to keep things simple. Baking: Lay the lobster tails on a rimmed baking pan lined with heavy-duty aluminium foil (for easy cleanup) and cut the top of the shell as described above — being careful not to cut the lobster flesh when making the cut. Spread the shell open about 1/2 to 3/4 of an inch to expose the flesh beneath. Brush the lobster tails with drawn butter, season with chopped garlic and herbs if desired, and roast in an oven for about 12 to 15 minutes. "But what about how to broil lobster tail?". The answer is a plain and unequivocal NO. Broiling is a high-heat cooking method that can instantly turn lobster tail meat from tender and tasty to dried out rubbery texture in a matter of minutes. However we also can never say no to a well-made lobster roll or the less commonly made, though equally delicious, lobster salad. But you can use it in all manner of meal prep from topping salads to tossing into fried rice! Add lobster tails, and boil until they are bright red and their meat turns white and tender. Each tail should take about 1 minute per ounce to cook.

The most common mistake that amateur cooks make while making lobster at home is overcooking the poor lobster tail to death, resulting in tough, rubbery, and unpleasant meat texture and flavour. There are three main methods of cooking lobster tails that — when carefully followed — will result in a wonderful, tender, and delightful experience every time! Steaming: Steaming is the most common method of preparing lobster tails in the UK. Steaming uses a gentler heat and cooking method, resulting in much more tender lobster tail meat while still cooking the tail to the desired consistency. Using a pair of good quality kitchen scissors, cut the top of the lobster tail from the head end to the tail end — be careful not to cut into the tender meat underneath the shell. This will help steam penetrate and allow for faster cooking. Place the lobster tails in the bamboo steamer, shut the lid, and steam until the flesh is opaque and white — or an instant read thermometer registers around 60°C. Place a steamer basket in a large pot and add about 2 inches of water. Cover pot and bring water to a boil.Once boiling, add lobster tails and cover again. Cook until tails are bright red and meat is opaque and tender. About 1 minute per ounce of lobster. Always wash hands, all surfaces and utensils after handling raw shellfish. Beware of escaping steam when opening the bag. Handle carefully to avoid scalding. Preheat grill or grill pan over medium heat. Insert a skewer lengthwise into lobster to keep it from curling while cooking.