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<http://schema.org/text>
"Bring about 2 inches of water to a boil in a large stock pot. Add about 2 tablespoon of salt for every 1 quart of water used. Place a metal steaming rack into pot, making sure the top of the rack is above water level. Using a sharp knife or kitchen shears, cut the top of the shell, starting at the front of the shell an cutting towards the back, stopping before the tail. Evenly space two 2 long wooden skewers through the lobster meat, from the front towards the back to prevent lobster tails from curling as they cook. Make sure water is fully boiling, and place tails on rack. Cover and steam for 10-12 minutes. For smaller tails reduce cooking time and cook roughly 1 minute per ounce of lobster. Lobster is done when white, not translucent, throughout. Remove from pan."
<https://www.yummly.com/recipes/red-lobster-seafood-stuffing>