The time needed to cook lobster tails is way too dependent on their thickness. The garlic, etc., burned long before the thick tails I was cooking finished cooking through, even though I had them on the middle rack in the oven. Then, once everything finally did finish cooking, they were dry and

This recipe is great for those little frozen lobster tails and when you only have a few minutes. The olive oil makes the lobster moister and the lemon pepper gives it a good flavor.

Make a lengthwise cut through the top of 1 lobster shell, using kitchen shears, and press shell open. Starting at the cut end of the tail, carefully loosen the lobster meat from bottom of the shell, keeping meat attached at end of tail; lift meat through top shell opening, and place on top of shell.

Broiled Lobster Tails Broiled Lobster Tails (lobstersweeps) Ingredients: 2 whole lobster tails 1/2 cup butter, melted 1/2 teaspoon ground paprika salt to taste ground white pepper, to taste 1 lemon - cut into wedges, for garnish Preparation: Preheat the broiler. Place lobster tails on a medium

Drop frozen lobster tails in boiling water; add salt and lemon juice; heat to boiling again. Reduce heat, cover and simmer 20 minutes. Drain. With a sharp knife or kitchen scissors, remove soft shell-like covering on underside of tail. Drizzle melted butter over lobster meat; sprinkle with paprika.

Nice for a special occasion.