Thawing
To avoid lobster meat sticking to the shells, we recommend that you thaw your lobster tails 24 hours prior to cooking. You can thaw your lobster tails in the refrigerator inside a container. Please note that the lobster tails will leak some fluid. If you plan on cooking the tails the same day of purchase, we suggest keeping your lobster tails in a sealed bag and soaking them in cold water for 30-60 min. (The larger the tail, the more time you will need to thaw.)
Tomalley
Tomalley is the black/ green substance that can sometimes appear in the center of a lobster tail. This is the liver of the lobster which is completely edible and considered a delicacy. However, if you do not desire to eat it, the tomalley can be rinsed with water once the lobster is fully cooked.
Meat Color
Most lobster tail meat is white, however it is common to find some tails that have a light pink tint. This happens when the lobsters are preparing to shed their shells. This is a natural process and is completely edible, however if you do not desire to eat it, you can rinse most of the color off with warm water after the tail has been cooked.
Choosing a Cooking Method
Boiling is always a safe bet and is the technique used to minimize tail meat sticking to the shell. Steaming is faster than boiling, and is also the most popular way of cooking. You will be cooking at a higher temp, so be extra careful not to overcook. Baking is an excellent choice and allows for beautiful plate presentation, however you just have to be VERY careful not to overcook. The meat can dry out quickly so we suggest checking the tails early to be sure. (To keep the tails moist, brush butter and spices!) Grilling is a great technique for a unique char/ grill mark look.
Cooking Tips
It is always better to undercook your lobster tail than to overcook. You can always drop them back in boiling water, back into the oven or put them back on the grill to cook for a couple additional minutes if needed.
To keep the lobster tails from curling, you can skewer the meat prior to cooking with a wooden or metal skewer.
Preparation Tip
Prior to cooking your lobster tails in any method, you can brush oil or butter on the shells/meat or add any spices you desire. Also, lobsters tail meat is great when served with drawn butter and lemon once cooked!
Timer for Boiling Lobster Tails
Two—Six Tails: 3-6 oz. = 3-5 minutes | 6-7 oz. = 5-6 minutes | 8-10 oz. = 6-8 minutes | 10-16 oz. = 8-10 minutes | 16-20 oz. = 10 minutes | 20-28 oz. = 10-13 minutes
Timer for Steaming Lobster Tails
Two—Six Tails: 3-6 oz. = 4-6 minutes | 6-7 oz. = 6-8 minutes | 8-10 oz. = 8-10 minutes | 10-16 oz. = 9-11 minutes | 16-20 oz. = 10-12 minutes | 20-28 oz. = 10-13 minutes
Timer for Baking Lobster Tails
Two—Six Tails: 3-6 oz. = 8-11 minutes | 6-7 oz. = 10-12 minutes | 8-12 oz. = 12-15 minutes | 12-20 oz. = 15-18 minutes | 20-32 oz. = 18-20 minutes
Cooking Instructions provided by Maine Lobster Now