For seafood lovers, the elegant simplicity of sumptuous boiled lobster tails needs no enhancement. The coral and white colored delicacies are beautiful all by themselves, simple to prepare, and are rich and succulent.
Boil a large pan of water. The size and amount of water will depend entirely on how many tails you are cooking. Add a little kosher salt or sea salt, plunge in the tails when the water reaches a boil, turn down the heat slightly, and cook until the meat is opaque and tender.
The timing is sometimes a bit difficult to gage unless you cook them regularly. After the part of the lobster meat that protrudes from the part where it was broken off the body starts to turn white, I take them out, one at a time, with tongs (while the big pan of water continues to cook), and use kitchen shears to cut open the top of the curved shell, from the opening down almost to the tip of the tail. That allows me to see more clearly whether the lobster is actually done. After assessing progress, I gently place the tails back into the still hot water to finish cooking.
The shells themselves are beautiful, but not fun for guests to deal with on a plate, so once the tails are fully cooked, I put on my rubber gloves (for insulation, so I don’t burn my hands) and remove the shells, emerging from the task with gorgeous pieces of lobster meat, ready to be plated.
Serve the lobster so its inherent beauty is on display. Garnish simply with an herb for a little color. And serve with melted butter, of course. (I prefer mine with a little garlic salt in it, or minced garlic.)
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