Instructions for Boiling Lobster Tails

• Prep your lobster tails for cooking by cutting the shell back to expose the meat. Using a knife or kitchen scissors, carefully cut the shell lengthwise from top to bottom
• Next, fill a large pot with water and bring to a boil. Make sure to select a pot with enough space that the water will cover the lobster tails
• When the water reaches a slow, steady boil - add sea salt
• Slowly add each lobster tail into the pot with tongs, making sure not to overcrowd the pot. The tails should be able to move around freely in the pot of water
• Bring the water back up to boil
• Cook lobster tails for approximately 1 minute per ounce of lobster. The meat should look opaque white instead of translucent, and the shell should be bright red. Cooked lobster tails will have an internal temperature between 140-145 degrees Fahrenheit
• Remove each tail from the pot with tongs and then lay them on a towel lined plate to dry

That’s all it takes to boil lobster! This quick and easy preparation can be ready in minutes for an impressive meal in no time. Serve boiled lobster alongside your favorite sauce like garlic butter, or classic clarified butter. To prepare a butter sauce to serve alongside your lobster, follow these easy steps:

Instructions for Butter Sauce

• Melt a few tablespoons of butter for each lobster tail over low/medium heat in small pot. Make sure that the butter melts without browning
• Next add desired seasonings such as fresh garlic, salt, and lemon
• Place melted butter in a bowl or individual ramekin. Serve alongside boiled lobster and fresh lemon slices

If you’d prefer the most classic pairing, you can serve your boiled lobster tails alongside clarified butter.

To Prepare Clarified Butter

• Begin with high quality, unsalted butter
• Add a few tablespoons of butter per lobster tail to a small pot over low heat
• Slowly melt the butter, making sure to avoid any boiling or browning of the butter
• Once melted, turn off the heat
• Use a slotted spoon to skim the white milk solids from the top of the pot. Either keep the milk solids for use in other recipes or discard
• What’s left in the pot is clarified butter, perfect for dipping