How to Cook Lobster Tail

Since lobster isn't something many of us cook very often (or ever), most people don't know how to cook a lobster tail. You can boil or steam lobster, yet I'm not thrilled with those cooking methods for lobster tails. The following recipe is how we cooked lobster in our two family restaurants.

Difficulty:

Easy

Instructions

Things You'll Need

• Lobster tail
• Melted Butter
• Heavy duty cutters
• Water
• Paprika
• Broiling pan

1. 

   Look at the lobster tail. Turn it over from side to side, and notice how the sides are different. The curved underbelly of the tail is what the meat is attached to inside. This side is softer than the other side.

2. 

   Turn the tail over and look at the other side. This side is the hard shell, that curves out. This is the side you will need to cut.

3. 

   Cut a line down the center of the hard shell side of the lobster tail. You will begin where the meat is exposed, and cut to the base of the flipper end of the tail. You will need to use a heavy duty cutter, like a wire cutter. But make sure it is clean!

4. 

   Pull the raw lobster meat out through the cut line. Be careful not to break off pieces of the shell or tear the meat. The idea is for the meat to still be attached at the end of the tail, but to sit atop the shell, where you cut.

5. Put some water in the bottom of a broiler pan, then set the rack on top of the pan. Place the lobster tail on the rack, meat side up. Drizzle some butter and a little fresh lemon juice over the meat of the lobster. Sprinkle a bit of paprika over the tail.

6. Place pan with lobster tails in a PRE-HEATED oven at 500 degrees for 15 minutes.

7. Serve with melted butter.