Lobster Tails, Boiled

By dtrumble

Ingredients

• Frozen lobster tails

Preparation

Step 1

First, thaw your lobster tails by placing the (still-frozen) tails directly into cold water for 30 minutes. For larger size tails (bigger than 10 oz each), change your water after the first 30 minutes and thaw an additional 15-30 minutes. Your tails are thawed when they feel flexible. Next, fill a pot with enough water to cver up to 4 tails (seasoning is optional).

Bring the water to a boil and gently put tails in the pot.

Wait for water to reach a slow boil (small bubbles), then reduce heat (set timer for 3-1/2 minutes) and simmer uncovered.

After 3-1/2 minutes, remove all tails from the pot but keep water on stove.

Test just one tail for doneness. Use a knife to cut through the soft underside of the shell, into the thickest part of the tail meat. If it appears completely white with no sign of translucent grayish color, then they're ready to serve. If there is still some translucency or the roe (eggs) appears black & shiny, put the tails back in the water for one-minute increments until done (eggs turn a bright orange/red when cooked; if you don't want to eat them, just rinse off).