5. Slightly before the tails are done cooking, cook under the broiler for 1 or 2 minutes (optional). Put a pat of butter on each tail, place at least 6 inches (15.2 cm) underneath the broiler, and cook, keeping a close eye on each lobster tail.
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Step 2: Prepping and Cooking Lobster Tails. If the lobster tails are frozen, thaw them in the refrigerator. Be sure to plan ahead, as this takes 8 to 10 hours. Uncooked tails have a mottled appearance with a green-blue-brown cast. To cook four 8-ounce tails, bring 6 cups salted water to boiling in a 3-quart saucepan. Add the lobster tails. Simmer, uncovered, for 8 to 12 minutes or until shells turn bright red and the meat is tender when poked with a fork. For larger or smaller tails, adjust the cooking time as needed. Drain in a colander.
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2. Salt the water with 1 to 2 tbsp. (17.5 to 35g) of salt. 1  In place of water, you can make or buy court bouillon for extra flavor. 2  It is made by combining a gallon of water with 1 cup (237ml) of white wine, chopped celery, onion, carrot and herbs. 3  Consider using salt, pepper, parsley, bay leaf, thyme and lemon.
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1 An 8-ounce lobster tail would cook at 375° F for 12 minutes. 2  A 10-ounce lobster tail would cook at 375° F for 15 minutes. 3  A 12-ounce lobster tail would cook at 375° F for 18 minutes.
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For recipes that call for fully cooked and picked lobster meat, boiling is the best approach. Choose a pot large enough to hold all the lobsters comfortably; do not crowd them. A 4- to 5-gallon pot can handle 6 to 8 pounds of lobster. Fill with water, allowing 3 quarts of water per 1-1/2 to 2 pounds of lobster. Add 1/4 cup sea salt for each gallon of water. Bring the water to a rolling boil. Add the live lobsters one at a time, and start timing immediately.
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Continue to add the live lobsters to the pot in this manner. Cover the pot. 3 Note the time at which the water comes to a boil again. From that point, boil the lobsters for 12-20 minutes or longer, depending on the size of the lobster. 12-15 minutes for 1 lb lobster, 15-20 minutes for a 1 1/2 pound lobster, 20-25 minutes for a 2-3 pound lobster.
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Share This: Choose a pot large enough to hold all the lobsters comfortably; do not crowd them. A 4- to 5-gallon pot can handle 6 to 8 pounds of lobster. Fill with water, allowing 3 quarts of water per 1-1/2 to 2 pounds of lobster. Add 1/4 cup sea salt for each gallon of water.
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1 In place of water, you can make or buy court bouillon for extra flavor. 2  It is made by combining a gallon of water with 1 cup (237ml) of white wine, chopped celery, onion, carrot and herbs. 3  Consider using salt, pepper, parsley, bay leaf, thyme and lemon. 4  Simmer for 30 minutes.
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First consider the size of your pot for boiling the lobsters. An 8-quart pot will easily take one lobster, a 16-quart pot, 2 or 3 lobsters. If you are cooking a lot of lobsters you'll either need to cook them in stages or have more than one pot of water boiling. 1 Fill a large pot 3/4 full of water.
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Place a large stock pot or saucepan on the stove. Fill it 2/3 full of water. The size of the pot will depend upon the number of tails you want to boil. 1  You can also boil lobster tails in batches, instead of all at once.
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how long to cook a lobster tail in water
Cook a lobster tail in water for 8 to 10 minutes.