The BIGGEST key is don't overcook them.

I prefer roasting, myself.

In the Pizzeria I just split the soft shell , put some melted butter,a little seasoning and
put them in the 550 deg. oven for about 8 minutes.

I bought South African tails . They seemed better but I never used any other.
For seasoning I used a little Old Bay and Garlic Powder.
Hope this helps ,
Lou

Like Michael, I roast them when I do splurge and have them. As he mentioned, be careful not to overcook.

I don't use any seasonings other than salt and pepper, because I don't want to interfere with the melted butter I'm gonna dip 'em in!

Annie

I've split the shell on top using sissors, pulled the meat up and out leaving it attached at the one end....and laid it on top of the shell, brush melted butter on it and then broil it for just a few minutes.

I broil them....cut out that soft part on the belly and run a knife down the middle of the flesh, put a little butter in the slit you have created, ands tick under the broiler for about 4 to 6 minutes....depending on how big they are....watch closely!!! the flesh should be just opaque. The points of the shell will char a little, but that's OK.
No salt, no pepper, no seasoning of any sort but for butter and lemon when I place them on the plate.
Just....do not over cook!!
Linda C

I do what shaun does ut bake instead of broil them.

I actually like making crumb topping of crushed Ritz crackers, some garlic and melted butter. Not gourmet, but quite tastey.

Our friend par boiled the lobster then poached the rest of the way in butter. Then topped it with a Bernaise sauce. That was delicious.

Lobster meat is done at 145 degrees.

Sue

This is how I usually cook lobster tail:

Broiled Lobster Tail Royale
makes 4 servings

4 cold-water lobster tails in their shells, 6 - 7 oz.
1 cup unsalted butter
2 teaspoons finely minced garlic
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste

Heat the broiler. With kitchen scissors, cut the upper shell of the each lobster tail down the center of the back, leaving the tail fan intact. Lift the uncooked tail meat through the slit so it rests on the shell.

In a medium saucepan, melt the butter over medium heat. Add the garlic, lemon juice and parsley. Season with salt and pepper. Cook, without allowing the butter to brown, until the garlic is fragrant. Remove the heat and keep warm.

Place the lobster tails on a broiler pan. Pour 2 tablespoons of the garlic-parsley butter to a small bowl and use it to brush on the lobster tails. Broil the tails, at least 6 inches from the heat, for 8 minutes, or until the meat is opaque and firm to the touch. (Note: It only took 6 minutes to cook my lobster.)

To serve, place the lobster tails on 4 warmed plates. Divide the warm garlic-parsley butter among 4 ramekins and serve with the lobster for dipping.

Source: Royal Caribbean International Cookbook, copyright 2001

Lori

Thank you so much. I'll let you know how they turn out. Lori your picture was delicious.

Patti

Personally, I like them steamed with drawn butter. Put them in a basket steamer for about 4 - 6 minutes over simmering water then devein and dip in melted butter.

Alexa

I also steam them, same way Alexa does.

They had small (5oz) lobster tails on sale at the grocery store in town for $4.99 each, limit of 6. I went today and bought 6. So we'll be having lobster soon, too!

Linda

And....if you have never had them deep fried.....they are wonderful! The ultimate junk food!!