This is the recipe I use on my lobster tails, except I butterfly and bake them, using this sauce/marinade to baste them before, and 2-3 times during. Baking them usually doesn't dry out the tail as grilling sometimes does, and is a much much more forgiving method of cooking lobster than broiling OR grilling. It results in a VERY succulent lobster, too. Here's the cooking times for a lobster tail by weight at 350 degrees Fahrenheit. You'll want to take them out once they reach 140 degrees internally.
2 oz = 12 minutes
4 oz = 18 minutes
6 oz = 22 minutes
8 oz = 26 minutes
10 oz = 28 minutes
12 oz = 30 minutes
14+ oz = 35(+?) minutes
And just so you know that I know what I'm talking about, this is what mine look like when they're done. These are two 6 ounce tails that I just picked up at Walmart in their little 20 dollar pack that comes with the clarified butter.
Also, two little tips for you if you're new to cooking lobsters. One, I like to put a little water on the pan underneath the tail before I put it in so the tail doesn't burn or stick. I'd say about a cup, a cup and a half maybe. And two, the best way to eat this lobster that you've prepared is to poke holes in it with your fork and then squeeze all the lemon juice of a lemon wedge over it. Then cut it up, and dip it in a little thing of warm to hot clarified butter, and you have a little bite of heaven on the end of your fork. Enjoy. :)
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This is the recipe I use on my lobster tails, except I butterfly and bake them, using this...