TIPS ON LOBSTER TAILS 
Lobsters tails can be served in many ways - baked, boiled, broiled, stuff, chowder and even grilled.

LOBSTER TAIL PREPARATION
•	Lobster tails should be thawed before cooking. 
•	Put the tails in the wrappers and place in the refrigerator the night before you plan to cook them. If you are running out of time, soak in cold water until thawed.

BOILED LOBSTER TAILS
•	Fill a pot with sufficient water to cover your lobster tails.
•	Add salt or other seasonings to the water and bring to boil
•	When the water comes to a rolling boil, put in the tails and then let the water to boil for 6-7 minutes. Maintain a soft boil until done.

GRILLED/BROILED LOBSTER TAILS
•	Insert a long metal skewer lengthwise in each tail to keep it from curling.
•	Drop the tails in a pot of boiling water for 4 minutes
•	Remove the tails from the water.
•	Lay the tails on their back side, with the soft underneath side of the shell facing up
•	With a knife, cut through the shell lengthwise down the middle
•	Pour melted butter and squeeze lemon right into the meat.
•	Grill with the cut side facing up, at a medium high heat or broil on low for 6 -7 minutes (6 -8 oz tails)