Aside from being less expensive than whole lobsters, the essential meat found in the tail of lobsters can already bring a decadent seafood recipe at home. Cooking lobster tails is simple. But as with any seafood, avoid overcooking. Long cooking will toughen meat which is very hard and rubbery to chew. So cook only until the meat is thoroughly heated, or has turned white.
Broiling
Thaw lobster tail overnight in the refrigerator, or simply drop frozen tail in boiling water with salt and lemon juice. Let water boil again. Once boiling, simmer for 20 minutes covered. Drain. When tail is cool enough to handle, remove soft shell-like covering on underside of tail with a sharp knife or scissors. Split tail open to expose the meat then brush melted butter all over. Place on rack 4-6 inches from broiler and broil for 6-15 minutes, depending on the lobster tail size. Serve in shell with melted butter, or your favorite dip.
Baking
Defrost tail overnight in the refrigerator. If you're cooking it right away, place tail inside a tight plastic bag and submerge in water. When defrosted, cut the shell down the center of the back with kitchen shears. Brush butter on lobster and season with pepper and salt. Place in a baking dish that has been sprinkled with minced garlic then bake at 350 degrees for 15 minutes. Many people bake lobster tail in a 400 degrees oven for 8 to 10 minutes, or longer if frozen, and serve it with lemon juice, butter, or with something fancier like hollandaise.
Grilling
Just place the frozen tail in a plastic bag and submerge the bag in water. When fully thawed, lobster should be parboiled prior to grilling. Make sure you have prepared a good butter mixture for basting. Immerse the tail in boiling water for 5-7 minutes, depending on the size then plunge in very cold water. Using a large knife cut the tail in half lengthwise. Thoroughly baste the flesh side of the tail then place your partially cooked lobster on the grill with the flesh side down for 4 to 5 minutes, or until light grill marks show. Flip lobster tail to shell side down. Continue basting with the butter mixture during the next 5 to 10 minutes cooking, depending on the size, or until the tail is white and opaque throughout.
Deep-Frying
It is ideal to defrost lobster tail before frying. Deep-frying unthawed tails can result in the meat being tough. Combine flour, salt, pepper, garlic powder, onion powder, cornmeal, crumbs, or spices of your choice in a large plastic bag and shake to mix up. Place thawed seafood into the bag and shake to coat completely. Heat vegetable oil in a deep fryer or large skillet. Place the coated lobster tail into the oil and cook until the meat turns white and the coating is lightly browned. Dry on a paper towel and serve alongside rice or salad.
Steaming
After thawing, pry shell away from the meat, but keep the back of the meat connected to the shell. Make a marinade and drizzle lobster tail with the marinade. Fill a large pan with water and steam lobster over a double boil or steam insert. When meat has turned white, your food is ready. If you don't have a steamer split the shell and pull the meat most of the way out of the shell so it lies on top of the shell. Put a little water in a pan and sprinkle with salt. I suggest use white wine then add onion, garlic or other spices, or whatever flavor you'd like to add to it for a great tasting lobster. Place tail in the pan and cook on a medium high heat. When meat turns white, baste with butter, and season. Garnish your lobster tail your way.
Boiling
This is the most common method. Fill up a large skillet with water and add a teaspoon of salt. I sometimes add a teaspoon of apple cider vinegar; I like how it enhances taste in my seafood. Bring to boil. Once water is boiling, add the lobster tail. If cooking a batch, add lobster tail one at a time to make sure they don't overcrowd in the skillet. When water returns to boil, lower heat and cook for one minute, or 6 minutes every 6 ounces of lobster tails.
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