Best Method: Broiled Lobster Tails (All Four Origins)

1. Thaw completely. Thaw all four tails in the refrigerator overnight. Pat dry with paper towels. 2. Butterfly the tail. Using kitchen shears, cut through the top shell lengthwise, stopping at the tail fin. Gently pull the meat up and rest it on top of the shell. 3. Season. Brush with melted butter and season with salt, pepper, and a little paprika. Add fresh lemon and garlic if you like. 4. Broil. Set the oven to broil (high) and place the tails on a baking sheet, meat side up, about 6 inches from the heat. 5. Cook by size, not the clock. The 5-6 oz tails (Australian, Maine/Canadian) need about 6-8 minutes. The 6-7 oz tails (South African, Caribbean) need closer to 8-10 minutes. 6. Watch the Caribbean tail closely. Its meat is more tender than the cold-water tails and can overcook fast. Pull it as soon as it turns opaque white. 7. Check doneness. Meat should be opaque white and reach 140F internally. Remove right away, lobster keeps cooking after it leaves the heat. 8. Rest and serve. Let rest 1-2 minutes, then serve with warm butter and lemon. Important: Do not broil all four tails together if sizes differ by more than an ounce or two. Pull the smaller tails first and let the larger ones finish so nothing overcooks.