Simplest way to cook Lobster Tails
Less of a recipe, more of instructions on handling raw, whole tails. Nutrient rich bombshells.
Make sure they are pat dry.
Lay them belly meat side down, hard tail shell up.
Take some good sharp kitchen scissors and cut a straight line, starting where the head ends and the tail begins. Cut down, towards the tail in a midline, stopping before the fanned tail fins. Cut just the hard shell, not meat.
Use your hands to crack open the shells and pull the tail meat out and up. Once the taill meat is pulled up (but not off its connection to the head) close the filleted open shell, and lay the tail meat on top. It should look like a twice baked potato.
Lather the tails with butter or ghee, lemon, salt, pepper. Simple is great with rich lobster meat.
On a hot grill, place the MEAT side down, for about 3-4 min to sear and make grill marks. Then flip the entire tail over and continue to cook, meat side up, until the meat turns from clear to more opaque, solid white. This should take from 3-5 minutes depending on the tail size.
Serve with veggies and a healthy starch.
