Lobster tail

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Baking a lobster tail yields a terrific, tender piece of seafood. Lobster tail may sound gourmet, but is not really all that difficult to make. If you follow a few pointers, you can make a delicious lobster tail in your own kitchen.

First, you should separate the tail lobster tail from the rest of the lobster. You can do this with small, tough clippers – wire cutters even work. Cut through the shell on the underside of the lobster and then use a knife cut down the middle, effectively cutting it in half. Be sure to pull out the main vein.

As for cooking your lobster tail, there are two main methods – steaming and boiling. Many home cooks prefer the steamed tails. If you plan on cooking and then freezing the lobster tail, you will want to cook it with the shell on and then keep the shell on in the freezer. Lobster tail freezes quite well for later consumption, if you can wait that long.

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