Q&A for How to Cook Lobster Tails

I always do because it's easy to do and really grosses some people out if you don't.

Clarified butter is unsalted butter that has been melted over low heat, the foam skimmed off the surface, then the remaining liquid strained (e.g. through cheesecloth) to filter out any remaining solids.

Scissors or a sharp paring knife will do the job.

Thaw the lobster for more tender meat.

About 8 minutes if you intend to broil after steaming. Broil about 5 minutes with the underside split and meat exposed. (And of course, cook with lots of butter!)

Yes, you can, but keep a date on the package. Make sure you coat the cooked meat removed from the shell lightly with butter. Immerse the meat in LIGHTLY salted water, with no flesh poking above the surface, in a plastic FREEZER bag. Squeeze out all air pockets and seal. Use before three months has passed in lobster dishes or salads. I would not freeze them in the shells.

It's not a vein but a digestive tract, same as in a shrimp, and should be removed. Yes, most have them.

It is NOT recommended and is considered the absolute WORST way to cook a lobster or lobster tail.

Yes. Cold lobster meat is luscious in salads and as an entree. It's delicious in place of crab in Crab Louis Salad.

Cook the lobster tails halfway, then put them in gumbo to finish cooking. This way, your meal will finish cooking faster, and the lobster tails will lightly flavor the gumbo as well.

140 -145 is safe.

Lobster will last in the fridge after being cooked to an internal temperature of 140-145 for 1-2 days, you may eat it cold (I suggest chopping it up and tossing it in a nice oriental salad!). You may heat it very slowly in a pan with a glug of olive oil or a knob of butter, but keep you heat medium low and pay very close attention to how hot the pan and meat are getting, you can overcook it in literally 10-15 sec and end up with a piece of sea rubber.

You should let it thaw out for a day or so before cooking it, as it is a protein and should not be cooked when it is frozen.

The initial numbers cover average sized tails, with an extra three minutes for every extra 2 ounces. From that formula, a 16 ounce tail would need 24 minutes.

Yes. The meaty side should be nearest to the heating element or flame.

Yes, but it is best to thaw the lobster first to let the moisture out, because if you cook it dry, your lobster will hold in more juices.