Lobster Tails

Best cooked the day of purchase if fresh. If frozen, thaw in the refrigerator overnight before cooking.

Lobster tails can be grilled, broiled, baked, or steamed.

For easier eating, butterfly the tail before cooking or remove the meat after cooking.

Don't overcook lobster, as it can become tough. Aim for opaque, firm meat.

Garlic butter

Lemon

White wine

Asparagus

Rice pilaf

Steak

Overcooking: This is the most common mistake, leading to rubbery meat.

Not seasoning enough: Lobster has a delicate flavor, so don't be shy with butter, garlic, and herbs.