Rock Lobster Tails

Best cooked from fresh or thawed. If frozen, thaw in the refrigerator overnight before cooking.

Score the underside of the tail shell lengthwise with kitchen shears to make it easier to pull out the meat for even cooking.

For grilling, butterfly the tail by cutting down the top of the shell and pulling the meat up and over.

Avoid overcooking, as lobster meat can become tough and rubbery.

Garlic butter

Lemon

White wine

Asparagus

Rice pilaf

Corn on the cob

Overcooking the lobster tails, which results in a rubbery texture.

Not properly thawing frozen lobster tails, leading to uneven cooking.

Boiling for too long; broiling, grilling, or baking are generally preferred methods.