Avoid lobster tails that are packaged with sodium triphosphate. The chemical weighs down the lobster tails, making them more expensive by weight.
If you don’t have time to thaw the tails in the fridge overnight, thaw them in cold water for at least 30 minutes. [2] X Research source
This prevents any unclean substances that may have been on the lobster tails from contaminating your food. Lobsters live at the bottom of the sea, and can have quite a bit of debris on them.
Kitchen shears are a safer choice than a knife, since the knife has to face upwards to cut the shell.
You can also boil lobster tails in batches, instead of all at once. You may salt the water with 1 tablespoon (15 mL) to 2 tablespoons (30 mL) of salt to raise the boiling point of the water and help it reach a gentler boil.
Be careful not to splash the boiling water on yourself or anyone near you. Adding the tails one at a time can help keep the water in the pot.
If the lobster is not ready, do not remove from the water. It is important to cook the lobster all the way through.
You can drain the tails in a colander if you wish.
One option is to make clarified butter, which is melted butter strained through cheesecloth or scraped for excess fats. It is a very common dipping sauce for seafood like lobster.
