Lobster Tail Recipe: Tried and True

* This is my favorite way to cook lobster tails, on the grill or in the broiler Cold water lobster tails are the best tails to use.
* Buy these frozen and thaw in the refrigerator overnight.


* 2- 8 to 10 ounce cold water lobster tails, thawed
* 2 tablespoons butter
* salt and pepper (optional) to taste


* Thaw the lobster tails, preferably over night in the refrigerator.
* You can run them under cold water for a quick thaw.
* Split the topside of the shell, about halfway through.
* Pull the shell open and season with a little butter and a pinch of pepper in the split.
* Double wrap the tail in aluminum foil like a baked potato. This will prevent the tail from curling and keep it moist.
* *Broil a 10 to 12 oz. tail for about 4 minutes per side.
* Remove the foil and finish the tail off straight on the grill or under the broiler for 2 to 3 minutes per side.
* Check the middle of the tail to see if it’s done.
* The meat should be white all the way through, but still moist.
* It’s better to check for doneness early rather than overcook the tail.
* Serve with melted butter and a lemon wedge.

*Larger tails will take a little more time and smaller tails a little less.

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