Cold Water Lobster Tails - Four

Keep frozen until ready to use, thaw under refrigeration for 10-24 hours.

Steam: Place a small pot with 2 inches of water (or steamer insert) and steam for 8-12 minutes.

Broil: Remove or split the soft undercover of the tails with kitchen scissors. Slightly crack the upper shell so that the tails lie flat on the baking pan. Generously brush lobster meat with melted butter, and broil shell down about 5" from heat for 8-12 minutes (you may turn halfway throughout if desired).

Grill: Remove soft undercover of the tails with kitchen scissors, insert a metal skewer straight through the tail, so the tails stand straight. Grill cut side down over medium-high heat for about 5-6 minutes until the shells are bright in color. Turn the tails over and spoon a tablespoon of melted butter onto the lobster meat. Grill for another 4-5 minutes.

Lobster Tails are fully cooked when white all the way through the meat, and an internal temperature of 140°F-145°F has been reached. Serve with additional butter or lemon as desired.