How to Split & Cook Lobster Tail
- 1). Defrost the lobster tails, either by leaving them in the refrigerator for 10 to 12 hours or by soaking them in cold water until completely thawed.
- 2). Cut the shell of each lobster tail down the middle with a kitchen knife or scissors. Do not cut the underside membrane or the fan of the tail. Be careful not to crack the shell.
- 3). Pull the meat of each tail up through the split shell. Be careful not to break the shell away from the tail fan by pulling it too far apart. Cook the lobster tails by baking, broiling or grilling.
- 4). Bake the lobster tails on a baking sheet in an oven set to 375 degrees Fahrenheit for about 25 minutes, or until tender. Vary the baking time depending on the size of the tails.
- 5). Broil by placing the tails on a broiling pan about 4 inches from the broiling plate. Broil for 2 to 5 minutes if you're cooking 3-oz. tails and 12 to 15 minutes if you're cooking 16-oz. tails. Adjust the time for sizes anywhere between these two extremes. The meat should be tender when fully cooked.
- 6). Grill the tails on an outdoor grill by placing them membrane side down on the grill. Grill for 2 to 5 minutes if you're cooking 3-oz. tails and 12 to 15 minutes if you're cooking 16-oz. tails. The amount of time can vary according to the size and type of the grill, and the size of the tails. Each tail should be tender but unburned when completely cooked.
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