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How to boil a lobster tail

Fabulous.  Made easy.

If you hail from a land-locked town/city like me then, chances are, you probably don't know much about preparing seafood.  Or, like me, perhaps you grew up in a household - in a land-locked town - with a mother who hated every form of seafood and never served it to your family. 

So, when I moved to my *own* apartment in New York, I slowly began to cook with less familiar, more local ingredients.  Seafood, being one of them.  Last week, while perusing Fresh Direct, I decided to purchase a 4-ounce lobster tail to enjoy for dinner on Sunday night.   The only problem was, I had never cooked one before!  Well, except for that one time when I unsuccessfully attempted to grill a tail...But that doesn't count because it was such an epic fail.  (Hey, that rhymes!  Har, har har...)  Anyways, after searching online for the easiest method possible, I found a great website that explains a) how to buy, and b) the best way to cook both warm and cold-water lobster tails!

With my fresh (not frozen), 4-ounce cold-water lobster tail, I chose boiling as my method of preparation.  And here's how I did it:

Boiled lobster tails (from Help with Cooking)

  1. Fill a large saucepan with water and add 1 teaspoon of salt for each litre of water.
  2. Bring the water to the boil and drop the lobster tail into the pan.
  3. Boil the tail for about 1 minute per oz of total weight.  If there is 4-oz of lobster tail, you will need to cook it for 4 minutes.
  4. Drain the lobster tail and serve hot with melted butter, lemon juice or mayonnaise.


Cooking - and enjoying - lobster at home was as simple to prepare as it was delicious to eat!  Plus, it's a hell of a lot cheaper than ordering one at a restaurant!

How do you like to cook lobster? 


Until we eat again,

The Lunch Belle

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