I’ve cooked tails before and always baked them – MAYBE boiled them a time or two. After reading this, I am excited to bake my tails again, with an extra tip or two from the author. I now have a meat thermometer and know what the internal temp should be and how to thaw and prepare, and cut the lobster properly. Lobster is my favorite absolutely favorite food and I can’t wait to try these suggested ways of preparing lobster tail. I will post a photo when I cook these tasty treats!

Been cooking lobster tails for a long time (and was glad to see I have been doing it correctly) — I broil mine but never knew how to “butterfly” the tail properly. Thanks for the instructions for doing this!!