When it comes to lobster, my preferred cooking method is steaming. Steaming is more gentle than boiling, and it yields more tender meat. It also preserves a little more flavor, and it’s more forgiving on the timing front. It’s harder to overcook a steamed lobster.
- Thaw lobster tails
- Use kitchen shears to cut the tails down the center so that the meat is easier to remove once cooked. See this site for photos on how to do this: http://www.lobsterhelp.com/steaming-lobster-tails.html (scroll down to where you see a photo of kitchen shears).
- Pour about 1 inch of water in the bottom of a large pot and bring to a boil.
- Place steamer insert inside the pot so that it is just above the water level.
- Place lobster tails on the steamer insert and cover the pot.
- Cover to steam. Steam the tail(s) for about 1/2 minute per ounce. The shell will turn red and the flesh will turn white when done. Serve with baked sweet potato and veggies!