Place the meat in skillet and cook for approximately three minutes on one side, or until the meat on that side of the lobster tail is opaque.In a pre-heated heavy skillet on medium-low heat, melt two Tbsp.Remove the meat from the shell by cutting lengthwise from end to end with a sharp, heavy chef’s knife, being careful not to cut the meat in half. Place on a middle-upper rack of the oven and broil until the lobster meat is opaque throughout and lightly browned, about 1 minute per ounce of individual tail.Drizzle the butter mixture over the lobster meat.In a small bowl, whisk together (melted) butter and seasoning to taste.Slightly push the shell together so it looks like the meat is sitting "butterflied" on top. Spread open the shell on top and pull the meat upward, separating it from the bottom shell.You want to cut through the top, but not the bottom shell or the meat. With sharp kitchen shears, cut the top of each tail shell down to the tip of the tail.Remove lobster tails from water, dry with paper towel, and cut the shells in the center from end to end using a sharp, heavy chef knife.So, if you have four 10-ounce lobster tails in the pot, cook for 10 minutes Cook one minute for every one ounce of lobster meat.Place lobster tails into boiling water and turn temperature down to a simmer.Use six to eight cups of salted boiling water for every four lobster tails.Once it’s cooked, cut the lobster shell from tip to tip to access the meat. Leave the lobster meat in the shell for this method until it is finished cooking.
Serve with hot butter or olive oil and season with your favorite accent flavors or eat plain!.The lobster tails are done when the meat becomes opaque. Flip tail over for another three to five minutes, being sure to remove the tail from any open flames to prevent burning. First, with the meat side down, grill for three to five minutes.You can also season with your favorite flavorings, such as lemon, minced garlic, salt, pepper, etc.
This converts to eight ounces for 12 minutes, 10 ounces for 15 minutes, and 12 ounces for 18 minutes at 375 degrees Cook the lobster tails 1 ½ minutes for every ounce of meat.You can use butter or olive oil, or even lemon and dill Close the shell under the meat, allowing the meat to rest on top of it.Separate all of the meat from the shell, except for the intact area at the tail.You and your dinner guests will appreciate this presentation! To do this, leave the tail flap and one inch above the shell intact. Be careful not to cut the shell the entire length. Using a sharp, heavy chef’s knife, allow the lobster meat to sit on top of its shell by cutting all but a small amount of the meat out of the shell, lifting it up, and placing it on top.
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