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How to Broil Lobster Tails

The challenge is to get the tail cooked through without drying the meat out from the heat.

If it's overcooked, the lobster will be tough and not good to eat.

First of all, you need to defrost the tails if they are frozen - do this in the refrigerator and make sure they are thawed thoroughly.

Cut open the top of the shell lengthwise with a pair of heavy kitchen shears.

Score through the meat with a sharp knife down to the bottom shell - be careful not to cut through.

Spread open the split tail to expose the meat and place the tails on a roasting pan under the broiler.

Now - here you need to be careful - if it's a big tail (9oz or so) then you should place it about 8 inches from the broiler.

Leave the door open if you have one so as not to create an overly dry atmosphere and bake the lobster tail.

You could add a glass of wine or water to the roasting pan which can help keep the meat moist.

Cook for around 15 minutes for a 9 oz tail - you could also baste with some melted butter or wine during cooking to add flavor and moisture.

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