2. Cooking Fresh Lobster Tail

Fresh lobster tail should be cut down the middle of the shell, separated from the shell slightly and deveined before cooking. It should be prepared so that the shell is bright red and the meat turns from translucent to opaque white. Several tails can be cooked together or with fresh whole lobster when boiling or steaming, but watch the time for best tenderness.

Cooking Fresh Lobster Tail Joel Carillet / Getty Images


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