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Few delicacies are as coveted as lobster. Tender and sweet, these ocean dwellers provide a wealth of meat, as opposed to most other types of shellfish. Cooks often prepare lobster whole, but the tail alone satisfies many diners. It is the largest part of the lobster and holds the most meat. You may employ several methods to prepare lobster tails, but the most straightforward is boiling.
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Thaw frozen lobster tails, if you are not working with fresh meat.
Fill a stockpot with water deep enough to cover the entire lobster tail or batch of tails you will cook.
Add 1 tsp. of salt per quart of water in the pot.
Put it on the stove and turn on high heat.
Put the tails in the water and lower the heat to medium high.
Begin timing from this point, cooking the tails a set time based on their weight. Tails that are about 4 1/2 ounces should be cooked five to seven minutes. When they are thoroughly cooked, the shell will be red, and the meat will be solid white.
Remove from water and serve immediately.