To boil lobster tails, the general rule is to cook them for about 1 minute per ounce of tail weight once the water returns to a boil after adding the tails
. For example:
- A 3-ounce lobster tail should be boiled for about 3 minutes.
- A 4-ounce tail for 4 minutes.
- A 6-ounce tail for 6 minutes.
If you have larger tails, boiling times increase accordingly, typically:
- 6-7 oz tails: 5-6 minutes
- 8-10 oz tails: 6-8 minutes
- 16-20 oz tails: around 10 minutes
- 20-24 oz tails: 10-12 minutes
Steps for boiling lobster tails:
- Thaw lobster tails completely.
- Bring a large pot of salted water to a rolling boil (about 1 tsp salt per quart of water).
- Cut the top of the lobster shell lengthwise to help cook evenly and for easier meat removal.
- Place the lobster tails in the boiling water.
- Once the water returns to a boil, reduce heat slightly and boil for the time based on tail size (1 minute per ounce).
- Remove tails when the shells turn bright red and the meat is opaque.
- Optionally, cool immediately in ice water to prevent overcooking
Boiling lobster tails is a straightforward method that results in tender, flavorful meat if you avoid overcooking by following the timing guidelines above
