When you broil lobster tails you should watch them a little more carefully when cooking. They are close to the heat therefore they can burn easier than other methods of cooking. You will need to thaw the lobster before cooking. The best way is to thaw them is in the refrigerator for 24 hours. If you are in a hurry put the tails in a plastic bag and run them under cold running water. Once they are thawed use a heavy scissors and cut through the top of the shell from the thick part to the tail. Do not cut the tail. Separate the shell and work your fingers around the meat to separate the meat from the shell, leaving the tail end as is. Pull the shell open to expose the meat. With a sharp knife put a slit down the middle of the meat about ¼ inches deep. This will give the lobster a puffed out appearance like ones served in a restaurant.
Place the tails on a broiling pan and baste with melted butter. Make sure you add butter between the shell and the meat. Adding just a pinch of paprika to the butter gives the meat a nice color but this is optional.
Broil lobster tails about 4-6 inches from the heat for about 1 minute for every ounce of tail.
If you are cooking more than one tail use the individual weight not the total weight.
For example, if you are cooking two-12 ounce tails, cook for 12 minutes, not 24.
Broiling is a touchy way of cooking lobster tails, so watch them closely so they don’t burn. It’s best to leave the oven door open when cooking.
Don’t ruin an expensive meal! Use a meat thermometer. Lobster is done at 140 degrees