Things You'll Need:
- Live rock lobsters or rock lobster tails, thawed Sharp kitchen knife 3 gallon stockpot Melted butter and lemon wedges Broiler pan Skewers Charcoal Lighter fluid Shears
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Step 1
Leave the heavy rubber bands over the claws to prevent a nasty pinch.
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Step 2
Hold the live rock lobster by the body on a cutting board.
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Step 3
Kill the lobster as quickly and painlessly as possible by placing the point of a sharp kitchen knife behind and between the eyes, stabbing straight through the head to the cutting board and cutting downward with the knife toward the front of the crustacean's head. This is faster and less painful than tossing the live lobster into a boiling pot.
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Step 4
Drop the lobster in a 3 gallon stockpot of boiling water.
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Step 5
Boil lobsters that weigh up to 2 pounds for 10 to 15 minutes until they are bright red. Boil lobsters that weigh more than 2 pounds for 15 to 20 minutes until they are red.
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Step 6
Serve with melted butter and fresh wedges of lemon.
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Step 1
Thaw frozen lobster tails completely.
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Step 2
Broil rock lobster tails in the shell on a broiler pan in a preheated oven for five minutes on each side.
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Step 3
Serve immediately with lemon wedges and melted butter.
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Step 1
Thaw frozen lobster tails completely.
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Step 2
Insert a skewer through the tail to keep it flat and prevent it from curling up on the grill.
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Step 3
Grill the rock lobster tails directly over white-hot coals for about five minutes shell side down. Flip and cook an additional three minutes or until the shells are a ruddy red color.
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Step 4
Cut off the tips of the tails with shears, and push the lobster meat out.
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Step 5
Drizzle lemon juice over the lobster meat.
