![]() This method creates a rich, buttery flavor. Poach: Cook the lobster by simmering in butter directly on the stovetop. Whether you use a gas grill or a charcoal grill, this method imparts an irresistible smoky sweetness. ![]() Grill: If you have a grill and the conditions are right, grilled lobster is an excellent choice. ![]() (This is our preferred method for most recipes that include lobster.) Though it’s the easiest, the lobster loses some of its flavor this way.īroil: For a quick and easy way to get tender and succulent lobster every time, cook lobster in the oven very close to the top burners on high heat. It’s super easy but it takes a bit longer than broiling.īoil : The easiest and quickest way to cook lobster tails is to boil them in a large pot of water for just a few minutes. No matter which way you choose, lobster tails are easy and take less than 10 minutes to cook.īake: Cook lobster in the oven at an average and consistent heat. Choose a way that works for you, your time frame and your kitchen setup. If you’re wondering how to cook lobster tails, there is more than one way to get the job done. ![]() Expert tip: Lobster tails are usually less expensive during winter. Lobster Mac and Cheese This lobster mac and cheese is ultra creamy macaroni with two types of cheese and plenty of chunks of lobster meat, all baked together to golden brown perfection.Heat until the noodles and lobster are warm. Add cooked noodles and lobster meat to pot. Slowly add cheese, a little at a time, stirring it into the sauce to melt it together. Buy lobster tails ranging in a size from about 6 - 12 ounces for a good quantity of meat with the ideal texture. Place a medium cooking pot over low heat.Buy frozen tails and don’t thaw until you’re just about to cook them.Check the label for “sodium tripolyphosphate.” It’s a preservative, which allows lobster meat to be kept longer.Avoid brown spots, gray or yellow flesh and any discoloration of the lobster meat.If there are many brands, pick the most expensive.Be sure that the label explicitly states “cold water” lobster tails.Warm lobster tails often become too soft when cooking and have an unpleasant smell to them. Choose the cold water lobster tails! Even though the price tag is a bit higher, they are going to offer the best flavor and texture. Typically, there are two kinds of lobster tails that are sold in grocery stores: cold water and warm water lobster tails.
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