;
, It will weigh down the lobster tails, making them more expensive.
 (227g) lobster tail for each person you will serve.
 Place them in the refrigerator the night before you plan to boil them. They should have 8 to 10 hours to defrost.
 Fill it 2/3 full of water. The size of the pot will depend upon the number of tails you want to boil.


You can also boil lobster tails in batches, instead of all at once.
 (17.5 to 35g) of salt.


In place of water, you can make or buy court bouillon for extra flavor. It is made by combining a gallon of water with 1 cup (237ml) of white wine, chopped celery, onion, carrot and herbs. Consider using salt, pepper, parsley, bay leaf, thyme and lemon. Simmer for 30 minutes. Use to boil lobster tails immediately after making.
 You want to achieve a rolling boil.
,, (28g). Most lobster tails require between 5 and 12 minutes.
 If it feels tender and the shell is brighter, they are done.
 Drain them in a colander.
 Slice halfway lengthwise midway through the meat. This will make the lobster easier to eat with a fork.
 Sprinkle parsley over the top. Serve no less than 15 minutes after sliced.
Find frozen lobster tails, unless you live in a place that provides freshly caught lobster.
Avoid lobster tails that say they are packaged with sodium triphosphate.
Buy at least 1 8 oz.
Bring the frozen lobster tails home.
Place a large stock pot or saucepan on the stove.
Salt the water with 1 to 2 tbsp.
Turn the burner to high heat.
Place the lobster tails in the water or court bouillon.

,
Turn the burner down to medium or medium high to maintain a simmer, rather than a boil.

,
Boil the lobster 1 minute for each oz.
Poke at the lobster meat with a fork.
Remove the lobster tails from the water.
Turn the lobster tails upside down.
Pour clarified butter on the tail.
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