Frozen tails usually run 12-14 ounces each.
- Plunge frozen lobster tails into boiling salted water; cover tightly, return to boiling. Reduce heat; simmer about 14 minutes. Or defrost lobster (in wrapping) in refrigerator, allowing about 12 hours for 1 pound. Cook as above for about 6 minutes. Drain, cool and prepare for broiling (below).
- Butterflied: Cut away and lift off thin undershell by snipping down each side with shears, leaving tail end or "fan" intact. Grasp with both hands and crack shell (so it will not curl up under broiler) then open flat and cut into flesh along center line about 1/2 inch deep. Spread with butter or margarine and sprinkle with paprika; set aside. Broil just before serving (below).
- Piggy Back: Clip hard shell down center. Gently open shell, separating it from the flesh; lift flesh through split shell (to rest on outside of shell, leaving flesh attached to "fan" end). Spread with butter or margarine and sprinkle with paprika; set aside. Broil just before serving (below).
- To Broil: Place 5 inches from heat, flesh side up, to complete cooking. Broil until no longer translucent (inside should be creamy white and opaque). Allow 4-7 minutes depending on size. DO NOT OVERCOOK!
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.