Lobster tails contain just enough meat for a single serving without the hassle of cracking the claws. Boiling is one of the easiest ways to cook lobster tails. During cooking, the tails have a tendency to curl, but a wooden skewer inserted in the tail before cooking prevents this. Remove the skewer before serving.
Push a wooden skewer into the middle of the lobster tail down its length to prevent curling.
Bring the water and salt to a boil over medium high heat.
Gently lower the lobster tails into the boiling water.
Boil the lobster tails for one minute per ounce of weight for the total weight of all the lobster tails. For instance, if you are cooking two three-ounce tails, you would boil both for six minutes.
Drain the lobster tails at the end of the cooking time and remove the skewers inside the tails.
Sever the top half of the tail shell lengthwise with a butcher knife, leaving the bottom half of the shell intact.
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