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Cooking Instructions: Lobster

January 8, 2017 | Main Entree

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Let the frozen lobster thaw in the refrigerator for 24 hours before cooking.  Cooking unthawed tails will result in tough meat.

When defrosted, insert point of kitchen shears between the meat and the hard shell.

Cut the shell down the center of the back with scissors, leaving tail fin intact.  Do not remove the under shell.

Lift uncooked tail through the slit to rest on the top of the shell.

To Boil: Drop lobster tails into a pot of boiling saltwater (with enough water to cover the tails) one by one. Cook for 8-10 minutes or until desired temperature is reached.

To Broil: For more even cooking, pull shell down so lobster meat is exposed on sides. Baste tail with butter. Place under high heat broiler, 1 minute per ounce until meat is opaque/white, or until desired temperature is reached. Season with salt & pepper.

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