how a cook lobster tails liked to be served in?”
My own favorite method for cooking lobster tails is actually grilling them. Cooking time will of course vary widely based on your own grill, but I like to brush the lobster tails with butter while they’re being grilled as well as have fresh melted butter for dipping on the side. (and lower fat butter or margarine is just not the same! You need real butter to enjoy lobster properly in my opinion.) Another simple option for preparing lobster tails is as follows- this is a method of preparation which boils them: http://www.thatsmyhome.com/fishermans/how-to-cook-lobster-tails.htm Frozen Lobster Tails 6 oz=9 minutes 8 oz=12 minutes 10 oz=15 minutes Thawed Lobster Tails 6 oz=6 minutes 8 oz=8 minutes 10 oz=10 minutes Bring water to boil, add 1 tsp salt. Add tails, bring to boil again and cook as shown above. Remove from heat and drench with cold water. Another option is to broil(not boil) lobster
Lobster Tails: Serve with lemon juice, butter, or a fancier sauce such as hollandaise or beurre blanc. Beurre Blanc Sauce: Ingredients: 8 oz dry white wine 1-1/2 oz white wine vinegar 1 oz shallots, chopped 1 lb cold butter, cut into small pieces Salt Instructions: Combine the wine, vinegar, and shallots in a saucepan. Reduce heavily, that is, more than three-fourths, but not au sec. Incorporate the butter by one of two methods: A. Set the pan over high heat. Add the butter all at once and beat vigorously with a wire whip. When the butter is about three-fourths melted, remove from the heat and continue to whip until the sauce is smooth. B. Set the pan over low heat. Add the butter a few pieces at a time, whipping constantly. When each addition is nearly melted, add a few more pieces. Continue until all the butter is added. Pass the sauce through a fine strainer. Hold the sauce in a warm, not hot, place until served. Stir or whip it from time to time. Yield: 1 pint Hollandaise Sauce: Fr
