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How to Boil Four 4-Ounce Lobster Tails

by
author image Carol Luther
Carol Luther has more than 25 years of business and technical writing experience and 10 years of experience in international health project management, which includes child survival, youth AIDS and health systems information technology. Luther's work has appeared in "Diamond" magazine and online at Global Progress, Mahalo, Trazzler and Wcities. She has a master's degree in public and international affairs from the University of Pittsburgh.
How to Boil Four 4-Ounce Lobster Tails
A cooked lobster tail on a plate. Photo Credit vadimb/iStock/Getty Images

Lobster tails are a delicacy that has little of the culinary work associated with other shellfish. They cook quickly and require few advance preparation steps. Once you cook them, separating the flesh from the shell is a one-step process or, for quick and easy dining, you can skip this step and dive in with your fork. A 4-oz. lobster tail is just the right size for an appetizer or an addition to a healthy salad.

Step 1

Thaw frozen lobster tails in the refrigerator for the best results. Keep fresh lobster tails chilled until ready to cook.

Step 2

Add the water, salt and seaweed to the pot and bring it to a boil.

Step 3

Add the lobster tails to the boiling water and cover the pot when it boils again.

Step 4

Boil the tails for five to eight minutes, or until the shells turn red.

Step 5

Remove the tails from the water and serve or chill.

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